Preheat oven to 350. Spray 16 cups of two muffin tins lined with paper liners with cooking spray.
Combine the almond flour, sweetener, half and half, butter, eggs, cinnamon, and baking powder in a food processor. Process until smooth. Stir in the carrots and coconut flakes.
Scoop the batter into the muffin tin cups. Bake for 25 minutes or until firm to the touch and golden around the edges. Cool completely.
Notes
Nutrition: This makes 16 muffins. There are 2.4 NET carbs per serving.Notes on Sweeteners: