In a large bowl, beat together cream cheese, butter, avocado oil, whipping cream, eggs, and egg white.
In another bowl, whisk together the protein powder, baking powder, xanthan gum, garlic powder, salt, baking soda, and cream of tartar. Break up any clumps with a fork.
Add dry ingredients to the cream cheese mixture and fold in by hand until just combined. Do not over mix.
Fill the cavities of prepared pan to almost full (for the muffin top pan, you may need to work in batches). Sprinkle tops with toasted sesame seeds.
Bake 25 to 35 minutes, until golden brown on top and firm to the touch. Remove and let cool in pan 15 minutes, then flip out onto a wire rack to cool completely. *If using a muffin top pan, they won't take as long to bake. Keep your eye on them!
Serves 12. Each serving has 2.17g NET CARBS.Food energy: 175kcal Total fat: 14.42g Calories from fat: 129 Cholesterol: 67mg Carbohydrate: 2.50g Total dietary fiber: 0.33g Protein: 9.34g