Low Carb Peach Crumb Muffin
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Here is one more peach recipe, low carb peach crumb muffins, right smack in the middle of prime peach season. A few weeks ago, I posted a delicious and easy peach cake made in a simple pie pan.
Today, I took it up a notch but adding a crumb coating made from almond flour, swerve sweetener, butter and cinnamon.
I like to first make a basic vanilla butter cake and add fresh peaches, vanilla extract and a little bit of cinnamon. The topping gives these muffins that extra crunch.
Why I Love This Low Carb Peach Crumb Muffin Recipe
First of all I love peaches, especially since they are quintessentially summer, sweet and refreshing. The peaches mix well with a vanilla based batter, and this crumb topping adds just the right amount of crunch and cinnamon. It’s the perfect summer muffin.
What Sweetener do I use for Low Carb Peach Muffins?
I use powdered erythritol, specifically the Swerve brand, but you can use the Lakanto brand also. I use Swerve in my bakery and I’ve written here about why I use it.
How to Peel Peaches
Peeling peaches is so easy. Cut an x on the bottom. Blanch in boiling water for one minute. Let Cool. Now Peeling is easy. Then slice peaches which will be put in once batter is in the baking pan.
Make this in a Skillet
I love the idea of skillet muffin cake like this one. If that’s you, just half the recipe, and bake a little longer.
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More Low Carb/Keto
Grain Free Peach Muffins
Ingredients
- 2 medium peaches
Dry Ingredients
- 260 grams almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup Granulated Swerve (Powdered Erythritol)
Wet Ingredients
- 1/2 cup avocado oil can use melted butter
- 6 eggs
- 4 tablespoons sour cream 60 grams
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
Crumb Topping
- 1 cup almond flour
- 1/2 cup Swerve
- 4 tablespoons butter
- 1 tablespoon cinnamon
Instructions
- Please read through the recipe, set out all ingredients.
- Preheat oven to 350 degrees F, 180 C.
Peel Peaches
- Cut an x on each peach end. Place in boiling water for one minute.
- Cool. Peel peaches and chop into small pieces. Set aside.
Batter
- Beat eggs in mixer.
- Stream in oil.
- Add Swerve (or sweetener of choice).
- Add sour cream.
- Add vanilla.
- Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
- Fill muffin tins. An ice cream scoop works well with this kind of batter, which will be thick. If you think it's too thick, you can thin it a little with the almond milk.
- Add chopped peaches to each muffin. Top with crumble.
- Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)
Crumb Topping
- Melt butter. Add in almond flour, sweetener and cinnamon. Use hands to crumble.
Nutrition
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