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