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
- 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.