Serves 12
Calories 230
Net Carbs 4 grams
Protein 6 grams
Muffins
1 1/2 cups almond flour
1/3 cup Swerve Brown
1/4 cup arrowroot starch
1 Tablespoon cinnamon
1 1/2 teaspoons baking powder
Pinch nutmeg
Pinch salt
3 eggs
1/4 cup applesauce or pumpkin puree
1/4 cup melted butter or coconut oil
1 teaspoon vanilla extract
Streusel Topping
3/4 cup almond flour
1/3 cup Swerve Brown
1/4 cup cold unsalted butter
1 teaspoon cinnamon
Pinch salt
Icing
1/2 cup Swerve Confectioners
2-3 Tablespoons heavy cream
Instructions
Preheat oven to 425 and place muffin liners into pan
In a small bowl use fork to combine crumble ingredients into a chunky sand consistency.
In another small bowl, combine the Swerve Confectioners and 2 Tablespoons heavy cream and mix until smooth. Add additional cream if needed to thin out. Set aside.
In another bowl, sift together dry ingredients for the muffins. In another bowl whisk together wet ingredients then add to the dry ingredients. Mix until just combined and divide the batter between the muffin cups.
Transfer to the oven and bake for 5 minutes, lower the heat to 350, top with crumble and bake another 15 minutes until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly before drizzling with icing.