Carrot Cake Cream Cheese Muffins

Ingredients

Muffins:
• 1 1/2 cups almond flour
• Sweetener equivalent to 1/2 cup sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts or pecans
• 1/4 cup unflavored whey protein powder
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup grated carrots
• 3 large eggs, room temperature
• 6 tbsp butter, melted
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 12 walnut or pecan halves
Cream Cheese Filling:
• 6 ounces cream cheese, softened
• Sweetener equivalent to 3 tbsp sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325F and line a standard-sized muffin tin with paper liners (I use parchment liners for easy release).
2. In a large bowl, whisk together the almond flour, sweetener, coconut, nuts, protein powder, baking powder, cinnamon, cloves, and salt.
3. Stir in carrots, eggs, butter, almond milk, and vanilla extract until well combined. Fill the muffin cavities about 1/2 full with batter and then use a spoon to create a well in the center.
4. In a medium bowl, beat cream cheese with sweetener and vanilla until smooth. Spoon about 1 tbsp cream cheese into the center well of each muffin.
5. Top the cream cheese with more batter to cover. Place a walnut or pecan half on the top each muffin and bake 25 to 30 minutes, until muffins are puffed and set (they may sink a little upon cooling).