Sugar Free Honey Walnut Shrimp

In a small bowl, mix together heavy cream, keto honey, sugar-free sweetener, soy sauce, rice vinegar, minced garlic, and grated ginger to make the sauce. Set aside.
In a separate bowl, combine almond flour and chopped walnuts. Set aside.
Dip each shrimp into the beaten eggs, then dredge in the almond flour and walnut mixture, pressing gently to coat evenly.
Heat cooking oil in a large skillet over medium-high heat. Once hot, add the coated shrimp in batches and cook until golden brown and crispy on both sides, about 2-3 minutes per side.
Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
Discard the excess oil. In the same skillet, pour in the prepared sauce mixture and the walnuts. Cook and stir until the sauce thickens slightly and coats the back of a spoon, about 2-3 minutes.
Place the shrimp on a serving dish. Pour the sauce over the shrimp. Serve the honey walnut shrimp hot, sprinkled with sesame seeds and sliced green onions.