Step 1

Beat the cream cheese until smooth. Add the sweetener and beat until well combined, then beat in the almond milk and vanilla extract until smooth. Set aside.

Step 2

Preheat the oven to 350ºF and line a standard muffin pan with parchment or silicone muffin liners.

Step 3

In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, and cloves. Add the shredded carrot and stir well to combine.

Step 4

Stir in the eggs, oil, and vanilla until well combined. Then stir in water, 1 tablespoon at a time, until the batter is thick but pourable.

Step 5

Spoon about 3 tablespoons of batter into the bottom of the prepared muffin cups and use a spoon to make a well in the center of each. Drop about 1 1/2 tablespoons of cream cheese filling into the well, then top with more batter to cover.

Step 6

Sprinkle with chopped walnuts, if using. Place the muffins in the oven and bake 25 to 30 minutes, until puffed and golden brown. The muffin sides should feel firm to the touch (the center won't, because of the filling).

Step 7

Remove and let cool completely in the pan.