Step 1.  Pre-Heat oven to 350 degrees F.  Spray or line a muffin pan.  You can use a large muffin pan (3 inch wide wells) and make 6 muffins, or use a standard muffin pan (2 1/2 inch wide wells) and make 9 muffins.

Step 2.  In a medium-sized bowl, use an electric mixer to beat together filling cream cheese, sweetener, and vanilla until smooth.  Refrigerate until you are ready to use it.

Step 3.  In a medium-sized bowl, mix together coconut flour, protein powder, almond flour, baking powder, pumpkin spice, ginger, and salt.

Step 4.  In a large bowl, use an electric mixer to cream together butter, sweetener, and vanilla until light and fluffy, 1-2 minutes.

Step 5.  Beat 1 egg into the butter mixture.  Beat in 1/3 of the dry mixture, then 1 egg, then 1/3 of the dry, then 1 egg, and the remaining dry mixture.

Step 6.  Mix in heavy whipping cream and grated carrot.

Step 7.  Fill the wells of the muffin pan halfway up with batter.  Add a spoonful of filling to the middle of each well.  Top with the remaining batter.

Step 8.  Sprinkle chopped pecans on top and gently press them into the tops of the batter.

Step 9.  Bake for 25-30 minutes until the tops of the muffins are firm and nuts are lightly browned.