Preheat oven to 350F (180 C), arrange 3 sets of silicone mini bundt pans on a large cookie sheet, spray with pan spray.
Combine almond flour, sugar substitute, whey isolate powder, coconut flour, baking powder, cinnamon, xanthan gum, and salt in a large mixing bowl. Add carrots and walnuts, stir to combine.
In a separate bowl, beat together eggs, almond milk, melted butter, and extracts. Pour into bowl of dry ingredients, mix until smooth.
Divide dough into prepared the prepared mini bundt pans, filling each about ¾ full. I like to spoon the dough into a large pastry bag and pipe it in, I find it a lot less messy.
Bake for 20 minutes.
Check for doneness - insert a toothpick or knife into the center of the bread. If it comes out clean, it's done. If not, continue baking until it's fully baked.