Preheat the oven to 180C (350F). Line a 6-hole muffin tray with paper liners. Set aside. Finely chop the walnuts and grate the carrots.
In a medium-sized bowl, whisk the eggs, almond milk, erythritol, melted coconut oil, and vanilla extract, using a hand-held mixer until well incorporated. In a separate bowl, whisk together the almond flour, baking powder, ginger, nutmeg, cinnamon, and salt.
Add the dry mixture into the bowl with the wet ingredients gradually in two batches while gently mixing. Ensure the dry ingredients are well incorporated into the wet ingredients and no lumps are formed. The final batter should be thick and of uniform consistency.
Add in the shredded carrots and ¼ cup finely chopped walnuts. Fold into the batter gently. Stop mixing once the carrots and walnuts are fully coated in the muffin batter.
Use an ice cream scoop to portion out the batter evenly among 6 muffin holes. This ensures that each muffin has the same amount of batter hence an equal amount of carbs per muffin. Sprinkle approx. 1 tsp of crushed walnuts on each muffin.
Transfer the muffins to the preheated oven. Bake for 20 minutes. They are well baked when a toothpick inserted in the middle of the muffins comes out clean.
Allow the muffins to cool for about 10 minutes in the muffin tray when done baking. Gently remove them from the tray and transfer them to a cooling rack for another 30 minutes to cool completely before serving.