Instructions

1. Place 8 muffin liners in muffin pan. Set aside.
2. For the crust: Preheat oven to 325 degrees. In a medium bowl, combine almond flour, coconut flour, cinnamon, Swerve and mix together. Add melted butter and mash with fork to completely combine. Spread crust ingredients on a rimmed cookie sheet and bake for 7-10 minutes until it browns a bit. If you need to, around 4 minutes into baking, move crust bits around to ensure even browning.
3. For the cream cheese coating: In a medium-sized bowl, whisk together melted coconut oil, vanilla extract and Swerve in a medium bowl until combined. Carefully whisk in room temperature cream cheese until smooth. Whisk in milk until fully combined.
4. Place a tablespoon of crust and then a tablespoon of cream cheese coating into each muffin liner (mix together gently in cup for the crust to adhere). Let it cover the entire bottom of the cup and freeze for 5-10 minutes.
5. For the strawberry filling: In a small food processor or blender, add strawberries, Swerve, coconut oil, vanilla extract and one teaspoon of water and blend until fully combined. Remove muffin pan from freezer, add a teaspoon of strawberry filling and then a teaspoon of crust into each cup. Place in freezer and freeze for 10 minutes. Remove pan from freezer and add a tablespoon of remaining cream cheese filling to each cup. Freeze for 1 to 2 hours. If desired, defrost and let soften for 10 to 15 minutes before eating.
6. Store in refrigerator in an airtight storage container.