Place all the ingredients in a bowl and stir or knead together until thoroughly combined. Form the mass into a ball or log (whichever shape desired) and wrap it in plastic wrap. Refrigerate for at least one hour or up to 2 days.
Toss the outer layer ingredients together and spread them out on a plate. Roll the cheese ball in them to evenly coat the surface.
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl combine almond flour, coconut flour, sweetener, baking soda and salt. Slowly add in eggs, honey, butter and vanilla. Make sure all ingredients are blended thoroughly. Fold in strawberries, making sure not to puree the starberries.
In a separate bowl, mix streusel ingredient and set aside.
Pour batter evenly amond the muffin liners and lightly sprinkle with streusel topping. Bake for 25-30 minutes.
Serving size: 1 Muffin (Total recipe makes 12 servings)
Protein 9.08g, Cals 279, Carbs 22.12g, Fiber 4.75g, Sugar Alcohol 10.50g — NET CARBS: 6.88g