In a medium bowl, stir together the almond flour, salt and pepper and paprika. Coat the pork in the mixture on all sides and then set aside.
In a large skillet, heat the oil over medium-high heat. Brown the pork on each side for 3-4 minutes per side. Pour over the broth and rosemary. Toss in the onion and carrots and cover the skillet with a lid.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the pork is cooked through and the carrots are cooked al dente. Remove from the heat and serve.