• Preheat oven to 400 degrees F.

Streusel Topping

• Line baking sheet with parchment paper.
• Add almond flour, oat fiber, sweetener, salt and butter to a medium bowl.
• Cut butter in with knives or forks. You can use your hands too. Combine well.
• Spread evenly on the prepared baking sheet.
• Bake for 15 minutes or until golden brown, stirring and mixing it up every 3-4 minutes. It will be soft (ish) still when you remove from the oven.
• Slide parchment paper off the baking sheet and let rest on the counter to cool and harden slightly.

Cupcakes/Muffins

• Add muffin liners to muffin tin.
• Combine almond flour, sweetener, oat fiber, cocoa, baking powder, xanthan gum and salt in a large bowl. Mix well.
• In a separate medium bowl, beat the egg until light yellow. Add heavy whipping cream, olive oil and optional red coloring.
• NOTE - it is ok if it looks dark pink, it will get redder when you combine with the darker ingredients.
• Add egg mixture to dry mixture and continue mixing. You can add more coloring if you want now, but it will get darker even when you bake it.
• Evenly add the mixture to muffin tins, filling about 2/3 to the top.
• Bake for 20 minutes or until the toothpick test comes out clean.
• Let muffins cool.
• NOTE - the center will start to fall in. Don't panic, that is what we want. And if it doesn't, no biggie either!

Cream Cheese Frosting

• Add all ingredients to a small bowl and beat with hand beaters. You can warm it for a few seconds in the microwave if it is too thick.

Putting it all together

• Drizzle cream cheese frosting in the middle of the muffin and then add streusel.
• Drizzle cream cheese frosting, again, over the top of each muffin