These low-carb and keto peach muffins are sweet, made with fresh peaches, and lightly spiced with cinnamon for the perfect breakfast or snack!
Attention peach lovers! These peach-perfect muffins are moist, flavorful, and just sweet enough, with a cozy touch of cinnamon and juicy bites of fresh peach. These yummy sugar-free muffins are ideal in summer and when peaches are at their sweetest!
Made with almond flour, cottage cheese, and eggs, they’re low in carbs, a good source of protein, and naturally gluten-free. And the cottage cheese adds extra moisture without making them dense.
They’re simple to whip up and bake in under 25 minutes. We love serving them warm with a dollop of sugar-free whipped cream and a cup of coffee for an easy breakfast or snack.
Key Ingredients
Low-fat cottage cheese: Adds moisture and protein without making the muffins heavy; full-fat cottage cheese or Greek yogurt can be subbed.
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Sugar-free sweetener: We use allulose sweetener, which is perfect for cake and muffins and doesn’t have any aftertaste or cooling effect. But you can use another sweetener of choice like erythritol, monk fruit, stevia, etc. Just be sure to checker out this sweetener conversion chart
Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries out the muffins.
Vanilla extract: Adds warmth and depth of flavor; almond extract would be a nice twist.
Peaches: The star ingredient! Fresh is best, but frozen (thawed and drained) or canned (in juice, not syrup) can be used.
Ground cinnamon: Adds cozy flavor that complements the peaches; you can skip or swap for nutmeg or ginger if preferred.
Preparation Steps
STEP 1: Pre-heat oven to 350 degrees F. Line a muffin pan with cupcake liners. In a food processor, blend cottage cheese until smooth.
STEP 2: In a medium-size bowl, whisk together almond flour, baking powder, cinnamon and salt.
STEP 3: In a large mixing bowl, whisk together eggs. Stir in sweetener, vanilla extract, and blended cottage cheese.
STEP 4: Gradually add in dry ingredients and mix until just combined (be careful not to over mix).
STEP 5: Lightly dust the diced peaches with almond flour and toss to combine. Gently fold the peaches into the batter.
STEP 6: Spoon the batter evenly into each cup or liner, filling each ¾ way to the top. Bake for roughly 20 to 25 minutes, until a toothpick comes out clean when stuck in the middle. Remove and let muffins cool completely before eating.
Expert Tips
- For best results, use room–temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in tougher muffins. Rather, gently fold mixture together until just combined.
- Dust the peaches with a little almond flour before folding them into the batter. This helps prevent the berries from sinking to the bottom.
- Since every oven heats differently, we recommend checking for doneness at 20 minutes. Our muffins typically bake in 22 minutes. To check for doneness, simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs, it’s done.
- For best results, let muffins cool completely at room temperature before eating (or else they may crumble apart).
- Store in a covered container at room temperature for 2 days or in the fridge for up to 5 days.
How to Store
Here’s how to store your peach muffins to keep them fresh:
- Room temperature: Store in an airtight container for up to 2 days. Great if your kitchen isn’t too warm.
- Fridge: Keep in a sealed container for up to 5 to 6 days. They should stay moist and hold up well thanks to the cottage cheese. Let them cool completely before storing to avoid condensation and sogginess.
More Low Carb Muffin Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Low Carb Peach Cinnamon Muffins
These low-carb and keto peach muffins are sweet, made with fresh peaches, and lightly spiced with cinnamon for the perfect breakfast or snack!
Instructions
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STEP 1: Pre-heat oven to 350 degrees F. Line a muffin pan with cupcake liners. In a food processor, blend cottage cheese until smooth.
-
STEP 2: In a medium-size bowl, whisk together almond flour, baking powder, cinnamon and salt.
-
STEP 3: In a large mixing bowl, whisk together eggs. Stir in sweetener, vanilla extract, and blended cottage cheese.
-
STEP 4: Gradually add in dry ingredients and mix until just combined (be careful not to over mix).
-
STEP 5: Lightly dust the diced peaches with almond flour and toss to combine. Gently fold the peaches into the batter.
-
STEP 6: Spoon the batter evenly into each cup or liner, filling each ¾ way to the top. Bake for roughly 20 to 25 minutes, until a toothpick comes out clean when stuck in the middle. Remove and let muffins cool completely before eating.
Nutrition
Calories: 136.3kcalCarbohydrates: 16.5gProtein: 6.5gFat: 10gSaturated Fat: 0.6gCholesterol: 56.5mgSodium: 129.4mgFiber: 2.7gSugar: 2.7gSugar Alcohols: 10.8gNet Carbs: 3gProtein Percentage: 19%
