Preheat the oven to 180C/350F degrees.
Mix the almond flour, baking powder and salt together.
In another bowl mix the butter, water, eggs, erythritol and vanilla essence.
Combine the wet and dry ingredients together, and stir well.
Mix the cream cheese, cinnamon and erythritol until smooth.
Spoon the cream cheese mixture into a piping bag.
Pour the muffin mixture into muffin case lined tin.
Place the nose of the piping bag into the muffin mixture and swirl the cream cheese mixture.
Bake for 18 to 20 minutes until firm and slightly golden.
Eat and enjoy!