Low Carb Strawberry Cream Cheese Muffins

I created this recipe from a 'regular' one. My husband calls it 'low carbing' them. These don't always work out very well but this one turned out fantastic! I figure there are about 4 carbs per muffin when all is said and done. I ate one warm from the oven and they are really good but if you wait until the next day, they are even better! I think it gives the almond flour time to meld with the cream cheese.

Batter:

2 C Almond flour

12 packets of Stevia or the equivalent of 1/2 C sugar

2 tsp. baking powder

1/2 tsp salt

Mix these together in a bowl then add:

2 eggs, beaten - less 2 Tbl beaten egg to be used in the cream filling

1/4 C olive oil

1/2 C cream

1 tsp. vanilla

Cream cheese filling:

6 oz. cream cheese 

8 packets stevia or 1/3 C sugar equivalent

2 Tbl beaten egg

1 tsp. Vanilla

Cinnamon streusel:

1/4 C almond flour - next time I might just used regular flour since I didn't really like the way this part turned out.

6 packets of stevia or 1/4 C sugar equivalent

1 tsp. cinnamon

2 Tbl cold butter

Strawberries cut into small chunks.

Preheat the oven to 400 degrees. Layer the ingredients into the muffins cups. This will make about 12 muffins. First add about a tablespoon dollop of batter. Next put about a teaspoon of cream cheese filling. Then top with a few strawberry chunks and a bit of streusel. Repeat one more time and pop in the oven for 20-25 minutes.

I think there are about 5 grams of carbohydrates per muffin.