Serving Yields: 12

Nutritional Facts per Serving

● Net Carbs: 5 g

● Total Fats: 18 g

● Protein: 7 g

● Calories: 222

Ingredients – The Batter

● Unchilled butter (2 tbsp.)

● Unchilled cream cheese (2 oz.)

● Stevia or favorite sweetener (.33 cup)

● Eggs (4)

● Vanilla (2 tsp.)

● Unsweetened vanilla almond milk (.5 cup)

● Almond flour (1 cup)

● Coconut flour (.5 cup)

● Baking powder (1 tsp.)

● Salt (.25 tsp.)

Ingredients – The Topping

● Almond flour (1 cup)

● Coconut flour (2 tbsp.)

● Stevia/your choice (.25 cup)

● Softened butter (.25 cup)

● Cinnamon (1 tsp.)

● Optional: Molasses (.5 tsp.)

● Also Needed: Standard muffin tin & Parchment baking paper

Preparation Method

  1. Soften the butter and cream cheese for about 30 minutes on the countertop before preparing the recipe.
  2. Warm the oven to reach 350° Fahrenheit.
  3. Prepare the tin with a spritz of cooking oil spray.
  4. Combine all the batter fixings in a food processor. Mix thoroughly and pour into the muffin tin.
  5. Combine the topping fixings in the food processor. Pulse until crumbs form. Sprinkle on top of the batter.
  6. Bake for 20-25 min until golden.
  7. Note: If the crumb topping starts to get too dark cover with foil for the last 5 minutes.