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.