Pre-heat oven to 325*F.
In a bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, xanthan gum, baking soda and salt. Set aside.
In another larger bowl, add the melted coconut oil and powdered monkfruit sweetener. Whisk well until combined.
Add the two eggs and whisk again, very well until bubbles form at the top of the mixture.
Add the warm heavy cream, vanilla extract and vinegar and whisk everything together one more time.
Add the dry ingredients to the wet and mix until you get a thick batter.
Fold in the chopped strawberries. Set this mixture aside.
In another medium bowl, beat together the cream cheese, powdered monkfruit sweetener, vanilla extract and arrowroot starch until smooth.
To assemble your muffins, line a muffin tray with 12 muffin wrappers (I like to also lightly grease the wrappers). Fill each muffin cup about 1/3 - 1/2 way with the muffin batter. Top that with ~2 tsp of the cheesecake filling. Then top the filling with the rest of the muffin batter. Use your fingers or a spoon to slightly flatten/even-out each layer as you go.
Once that's done, make the streusel topping by mixing together the salted butter, sour cream, almond flour, coconut flour, sukrin brown sweetener and cinnamon in a small bowl.
Crumble this mixture over the top of each muffin, gently pressing it into the muffin batter a bit to help it stick.
Bake the muffins for ~22-25min. The streusel will have lightly browned. Let the muffins cool in the tray.
Once cooled, gently remove the muffins from the tray. Whisk together the powdered monkfruit sweetener, almond milk and vanilla extract for the glaze and drizzle over each muffin.
Serve warm or chilled and enjoy your Keto Strawberry Cheesecake Muffins!