Ingredients:

  • 2 cups (200 g total) Finely Ground Almond Flour (divided for topping and batter)
  • ½ cup (50 g) Granulated Erythritol/Monk Fruit Blend (for streusel)
  • ½ teaspoon Ground Cinnamon (for streusel)
  • 3 tablespoons (42 g) Unsalted Butter, very cold and diced (for streusel)
  • ¼ cup (35 g) Fresh or Frozen Diced Peaches
  • 1 tablespoon (15 g) Granulated Low-Carb Sweetener (for filling)
  • ¼ teaspoon Xanthan Gum
  • ½ cup (56 g) Coconut Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon (for batter)
  • ½ teaspoon (3 g) Fine sea salt
  • 6 tablespoons (84 g) Unsalted Butter, melted and cooled
  • ½ cup (100 g) Granulated Low-Carb Sweetener (for batter)
  • 3 Large Eggs, room temperature
  • ½ cup (120 ml) Heavy Cream (Double Cream), room temperature
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat the oven to 175°C (350°F). Line a 12-cup standard muffin tin with paper cases.
  2. Make the Streusel: In a small bowl, combine the required almond flour (½ cup), ¼ cup sweetener, and ½ teaspoon cinnamon. Add the cold, diced butter. Use a pastry blender or your fingertips to cut the butter into the mixture until large, coarse crumbs form. Set aside in the refrigerator.
  3. Prepare the Filling: In a separate tiny bowl, gently toss the diced peaches with 1 tbsp sweetener and the xanthan gum. The gum is essential for thickening and preventing sogginess. Set aside.
  4. Combine Dry Ingredients: In a large bowl, whisk together the remaining almond flour (1 ½ cups), coconut flour, baking powder, 1 teaspoon cinnamon, and salt. Ensure the ingredients are well incorporated.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk the melted and cooled butter, ½ cup sweetener, and vanilla extract. Beat in the 3 room-temperature eggs one at a time, followed by the heavy cream.
  6. Mix Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold until just combined. Do not overmix; stop the moment no streaks of dry flour remain.
  7. Portion Batter: Divide the batter evenly among the 12 prepared muffin cups (about two generous tablespoons per cup).
  8. Add Filling: Place a small dollop (about ½ teaspoon) of the peach filling mixture directly into the centre of the batter in each cup.
  9. Top: Retrieve the cold streusel topping from the fridge and evenly distribute it over the top of the 12 muffins, pressing lightly.
  10. Bake: Bake for 22 to 25 minutes, or until the tops are golden brown and a skewer inserted into the center (avoiding the peach filling) comes out clean.
  11. Cool: Transfer the muffins to a wire rack immediately. Allow them to cool in the tin for 5 minutes, then remove them and let them cool for an additional 10 minutes before serving.