Preheat oven to 350 Prepare a muffin tin with 8 cupcake papers.

For the streusel: Combine 2/3 cup almond flour, chopped pecans, 2 tablespoons cinnamon, 1/8 teaspoon salt, 2 tablespoons xylitol or erythritol, a pinch of stevia and 2 tablespoons melted butter in a small bowl. Mix with a fork until it begins to crumble. Set aside while making the muffin batter.

For the muffins: whisk together the eggs, ¼ cup coconut milk, 2 teaspoons vanilla, 6 tablespoons xylitol or erythritol, a pinch of stevia, and ½ teaspoon ground cinnamon. Add 1 cup almond flour, 2 tablespoons coconut flour, ¼ teaspoon salt and 1 teaspoon baking powder; mix to combine then fold in 2/3 cup finely chopped apples.

Divide into muffin 8 wells topping each with about 2 tablespoons of the streusel. Bake for 25 minutes, remove from oven and allow to sit for 10-20 minutes to cool before removing. These may be eaten immediately or stored in an airtight container in the refrigerator for up to 1 week.