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strawberry crumble muffins

Strawberry Cheesecake Struesel Muffins

Course: Dessert, Muffins
Cuisine: American
Keyword: Breakfast muffin, coconut flour recipes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 225kcal
Author: Angela Coleby
A tasty low carb strawberry muffin with layers of cake, cheesecake and strawberries topped with a cinnamon crumble topping
Print Recipe

Ingredients

CAKE LAYER

  • 1/2 cup coconut flour
  • 5 eggs separated
  • 1/2 cup erythritol
  • 1/2 cup butter, unsalted softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

CHEESECAKE LAYER

  • 8 oz cream cheese softened
  • 1/4 cup erythritol
  • 1 egg
  • 1 teaspoon vanilla extract

CRUMBLE TOPPING

ADDITIONAL FILLING

  • 1 cup strawberries chopped

Instructions

  • Preheat the oven to 180C/375F degrees.
  • Line a muffin tin with cases (if they don’t have a liner, lightly spray them with oil)

CAKE LAYER

  • In a bowl, mix the erythritol and butter together until soft and blended.
  • Add the egg yolks and vanilla extract and stir thoroughly.
  • Add the coconut flour, salt, baking powder and beat until combined.
  • In another bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cake mixture.

CHEESECAKE LAYER

  • In a bowl, add the softened cream cheese and beat with the erythritol
  • Add the egg and vanilla extract and beat until smooth.

STREUSEL TOPPING

  • For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
  • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.

TO ASSEMBLE

  • Spoon about a tablespoon of the cake mixture into the muffin cases and spread evenly
  • Scatter a few chopped strawberries
  • Spoon a tablespoon of the cheesecake mixture on top of the strawberries
  • Repeat with another layer of strawberries, cake mixture and cheesecake mixture.
  • Sprinkle the streusel crunble topping evenly on top
  • Bake for 20-25 minutes until golden
  • Remove from the oven, allow to cool, then place in the fridge to firm

Notes

The net carb will be the total carb count minus the fibre count. Carb count excludes sugar alcohols
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 7.6g | Protein: 5.5g | Fat: 19g | Fiber: 3.9g