• 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