Pre-heat oven to 350*F.
In a bowl, whisk together all of the dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, cinnamon, xanthan gum, baking soda and salt.
In a measuring cup or small bowl, add the cream and vinegar and give it a quick stir before setting it aside.
In another larger bowl, whisk together the coconut oil, sweetener, eggs and vanilla extract until bubbles form at the top (you can use a hand mixer if you prefer).
Add the cream and vinegar and whisk again until smooth.
Add the dry ingredients to the wet ingredients and stir well until a thick batter forms.
Line a muffin tray with muffin liners. Spray the muffin liners lightly with oil to prevent sticking.
Place a spoonful of batter into the bottom of each muffin cup (you want them filled just about halfway).
Beat together the cream cheese, sour cream, sweetener and vanilla extract in a small bowl until smooth then take small spoonfuls and place one in the center of each muffin cup (divide evenly until all cheesecake mixture is used up).
Top up the muffin cups with the rest of your muffin batter making sure to cover the cream cheese filling as best as you can (doesn't have to be perfect).
Sprinkle the tops with a mixture of cinnamon and truvia (or another granulated sweetener) and bake for 21-24min or until tops are risen and a toothpick comes out relatively clean. **The centers in these often sink after baking due to the filling so feel free to top with whipped cream, pecans or cream cheese frosting if you don't like the look!** Enjoy your Keto Cheesecake Stuffed Snickerdoodle Muffins!