Preheat the oven to 350 F. Line muffin pan with muffin cups if desired.
In a bowl cream the softened butter, sweetener and vanilla extract until smooth.
Beat in eggs 1 at a time.
Add in cream and beat well.
In a separate bowl whisk together the almond flour, psyllium husk, baking powder, cinnamon, nutmeg and ginger.
Slowly add the dry ingredients to the wet ingredients mixing well until just incorporated.
Spoon the mixture evenly between the muffin cups.
Spoon a teaspoonful of the praline mixture over the top of each muffin dividing it up evenly between muffins. You won't use all of the praline candy mixture. Don't worry if there is liquid praline mixture present. It will be absorbed into the muffins while they cook.
Bake 18 to 20 minutes or until a toothpick inserted into the muffin comes out clean.