These delicious almond flour muffins are chockfull of juicy fresh peaches and have a delicious streusel crumb topping. It’s the latest in a long line of delicious keto muffin recipes!
I am always looking for fun ways to use fresh produce in the summer, and these keto peach cobbler muffins definitely meet the moment.
Peaches are in season and they are gorgeous right now. I was enticed by the pile of beautiful fruit at my local farmer’s market. They smelled so fragrant and were perfectly ripe, I couldn’t help but come home with a few in my basket.
Can you have peaches on a keto diet?
Peach season is somewhat bittersweet for many of us on a keto diet.
Honestly, I would love nothing more to just chomp right into a juicy, fresh-picked peach. Sadly, they aren’t the lowest carb fruit out there, and a whole peach simply doesn’t meet my restrictions.
But they aren’t the highest carb fruit either, and with a little caution and ingenuity, you can work them into other keto recipes and still stay within your macros. Read my article on keto peach ice cream, and you will see what I mean.
And for die-hard peach lovers, I also have a delicious sugar free peach sweet tea recipe.
Keto-fying peach muffins
After bringing home those gorgeous peaches, I cast around for a way I could use them in a keto recipe. And then I spotted this recipe from The Busy Baker. They looked delectable!
After reading a bit more, it seemed that most peach cobbler muffins used canned peaches. That’s simply not an option on keto. They are far higher carb than fresh peaches, because they are packed in juice, or sometimes in a sweet sugar syrup.
So using fresh peaches was paramount, obviously. And I found I was able to use up to 2 full cups while still keeping the carb count down.
I used an almond flour base, very similar to my Keto Chocolate Chip Muffins. And then I made a crumb topping similar to my Keto Coffee Cake Muffins. To my surprise, the recipe made 16 full-size muffins!
How to make keto peach muffins
- Peel and chop the peaches. This can take a little time so I suggest doing this part first. You can leave the peel on if you prefer but it can get a bit tough as it bakes so I like to take it off.
- Make the crumb topping. You want the streusel to be ready to sprinkle on right away.
- Whisk the wet ingredients. Sour cream gives almond flour muffins like these an incredible tenderness and flavor. You can swap in Greek yogurt instead but trust me, it’s so good!
- Stir in the dry ingredients. You can dump them all in at once, together, as they should blend well into the other ingredients. Just stir until well combined.
- Stir in most of the peaches. I like to save some of fruit for the top of each muffin, along with the streusel.
- Sprinkle on the crumb topping.
- Bake until golden brown. Be sure to let them cool properly before digging in!
Frequently Asked Questions
Yes, you can use another fruit here and berries are your best choice for low carb.
No, this recipe is explicitly designed for and tested with almond flour. Coconut flour will not make a nice crumb topping, and you would have to change the entire recipe for the muffins to make them with coconut flour.
Protein powder helps make keto baked goods lighter and fluffier, as it helps replace the gluten, which is itself a protein. You can replace it with egg white protein, and some plant-based proteins may work as well. If you skip it altogether, your muffins will be more dense and more fragile.
Collegen protein is not a good choice here, as it will make them gummy and hard to cook through.
I really like this brand of grassfed whey.
Yes, any granular sweetener should be fine, but I do recommend brown sugar substitutes like Swerve as they bring out that peach cobbler flavor.
Storage Instructions
This recipe makes 16 muffins so it’s great for meal planning. But 16 muffins is a lot, especially if you’re the only one following a keto diet.
Thankfully, these keto peach cobbler muffins refrigerate and freeze really well. You can keep them in an airtight container in the fridge for up to 5 days.
For the freezer, I recommend flash-freezing first by spreading them out on a tray, not touching one another. Once they are hard, place them in a heavy duty freezer bag. This way they don’t stick together and you can grab one at a time more easily. They will last in the freezer for up to 2 months.
More delicious keto meal prep ideas:
- Keto Pulled Pork
- Sheet Pan Pancakes
- Cinnamon Roll Scones
- Keto Zucchini Bread
- Short Rib Chili
- Ham & Cauliflower Casserole
Keto Peach Muffins
Ingredients
Streusel Topping
- 1/2 cup (55 g) almond flour
- 3 tbsp Swerve Brown
- 1/4 tsp (0.25 tsp) salt
- 2 tbsp melted butter
Muffins
- 1/2 cup (115 g) sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) peach extract, (optional)
- 2 1/4 cups (235 g) almond flour
- 1/2 cup (91 g) Swerve Granular
- 1/3 cup (36 g) whey protein powder, (or egg white protein powder)
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 2 cups (308 g) finely chopped peaches, (about 2 medium peaches)
Instructions
Streusel Topping
- In a medium bowl, whisk together the almond flour, Swerve Brown, and salt. Stir in the melted butter and toss until the mixture resembles coarse crumbs. Set aside.
Muffins
- Preheat the oven to 350F and line 16 muffin cups with parchment or silicone liners.
- In a large bowl, whisk together the sour cream, eggs, and the extracts until smooth. Stir in the almond flour, sweetener, protein powder, baking powder, and salt until well combined.
- Stir in 1 1/2 cups of the peaches and spoon into the prepared muffins cups, filling about 3/4 full.
- Top each muffin with a few additonal pieces of peach, then sprinkle with the streusel mixture. Bake 23 to 28 minutes, until golden brown and just firm to the touch.
- Remove and let cool completely.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Lovely recipe, thanks. I think I might add a bit of cinnamon next time…
Sounds tasty!
Forgot to mention that I used Isopure protein powder. Pure protein, no carbs.
Want to start off by saying, “WOW!” The batter had that gritty texture almond flour gives just about everything. But the finished product was moist and not gritty at all. If I did not know better, I would have thought my better half made it with wheat flour and real sugar. One small change made. 200g peaches and 100g blackberries. The latter was placed on top with the streusel. #20 scoop worked best for getting the 16 muffins.
I forgot to comment that the batter does make 16 muffins, but because I only had a muffin tin of 12 I poured the extra batter in a large ramekin and made a very large ramekin muffin with the rest of the batter peaches strudel. Also, there was about 1/3 cup of sugar left over which I will keep for another time. I did not use swerve. I used one fruit with erythritol by the LANKO brand.
I use grass fed yogurt, and since it does not have a culture to help the muffins rise, I added a tablespoon of apple cider vinegar to the batter. I also preset the oven to conventional pastry at 400° so the muffins would be seized in order to rise on the upper level which is the middle rack of the oven. I baked the muffins at that temperature for 23 minutes. I lowered the heat to 350 for another five minutes. Perfect!
These were delicious. Fresh summer peaches sang in these muffins!
How much butter in the actual cake batter for the muffins please xx
There is no butter. It takes sour cream.
third year in a row for these! love them!
Excellent! I added some cinnamon to the topping and some unsweetened coconut to the batter and they are delicious.
Another winner! Loved the fluffy texture and flavor. Really wanted some peach flavor with not a lot of carbs and this satisfied that longing. Added a bit of cinnamon in the topping. Used Lakanto golden in the topping and muffins because I was out of Swerve brown and regular Swerve. Came out fine, with just the right sweetness level for me.
I just made these. Oh my! They are just amazing! I didn’t quite have 2 Cups of peaches, but they still came out perfectly.
These taste so good and are ideal for breakfast. I was really missing fresh peaches.
Love this recipe! I did swap the sour cream for Greek yogurt. I also added 1/3 cup unsweetened coconut to the batter and some chopped pecans and cinnamon to the topping. They came out so moist with a good peach flavor. Making more for the freezer tonight
Hi,
Can you leave these out on the counter?
You are by far my favorite
Can I use Total Egg Protein powder instead of Egg White Protein powder in this recipe? BTW, I too love peaches and just wanted to thank you for these recipes.
I think so… but I can’t say for sure since I haven’t used it!