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Preheat your air fryer to 320°F (160°C) for about 3 minutes.
Lightly coat a 6-cavity silicone donut mold with cooking spray.
In a mixing bowl, whisk together almond flour, vanilla protein powder, sweetener, baking powder, and salt.
In a separate bowl, whisk together the egg, Greek yogurt, almond milk, vanilla extract, and lemon zest until smooth.
Add the wet mixture to the dry ingredients and stir gently with a spatula just until a thick, soft batter forms.
Gently fold the blueberries into the batter.
Divide the batter evenly among the six donut cavities, filling each approximately ¾ full.
Place the donut mold carefully into the preheated air fryer and cook at 320°F (160°C) for 8–11 minutes.
Allow the donuts to rest in the mold for approximately 5 minutes, then gently remove them and transfer them to a cooling rack.
Whisk together the powdered sweetener, Greek yogurt, almond milk, lemon juice, and vanilla for the glaze.
Drizzle the glaze over the cooled donuts.
Let the glaze sit for 5–10 minutes, then serve.