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.
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
- ½ cup almond flour
- 3 tablespoon Swerve Brown
- ¼ teaspoon salt
- 2 tablespoon melted butter
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peach extract (optional)
- 2 ¼ cups almond flour
- ½ cup Swerve Granular
- ⅓ cup whey protein powder (or egg white protein powder)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups finely chopped peaches (about 2 medium peaches)
- 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.
- 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 ½ cups of the peaches and spoon into the prepared muffins cups, filling about ¾ 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.
Can you leave these out on the counter?
You are by far my favorite
Brenda Rauscher says
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!
Just made these! Used lactose free sour cream and ghee for my lactose free family members! Oh my! These southern hearts are so impressed! Reminds use my daddy’s peach cobbler which was a stick of butter, a cup of sugar, cup of milk and a cup of self rising flour! No way my Celtic body could handle that or the carbs! We are making them with fresh peaches we picked yesterday with my grand daughter! Same peach orchard that my dad picked peaches with my daughters!! Gonna make more tomorrow!!
Melanie Price Mattox says
YUMMMM ! I just made these. I haven’t baked in YEARS and I used to all the time before I had sugar issues. These were DELICIOUS !!! Thanks for all you do and sharing what you love !!!!
Sandy Munn says
Years ago when I helped my Mom can peaches, we dipped the peaches in boiling water for a minute or less and then put them in ice water. The skins slipped right off.
Pam B says
I have to try these. I love peaches. I always check your freezing info , because I am the only one that will eat them. I put items in the freezer on a tray. When they are frozen I individually wrap them in plastic wrap . Then put them in a freezer bag. They don’t get freezer burn.
These are delicious. Big hit with everyone in my house even my husband who doesn’t like most of the things I make with almond flour. Planning on making another batch tonight.
Karen Peters says
cAN FROZEN PEACHES BE USEd!!!!! I’m super excited to use this recipe!!!!
Does anyone know if pea protein will work well for this? Blog post says some plant based might work, just wondering if that is one of them. Thanks!
It should… just make sure it’s not green!
These are so yummy and great for my keto lifestyle. You should try them with apricots. Thanks for the great recipe.
I always thought keto baking was difficult but this recipe convinced me otherwise! Easy and delicious treat, thank you for sharing!
Can you make these muffins without the whey powder or what is the replacement
Please read the blog post as I already answered that.
Can you sub casein protein for whey?
I am sure you can.