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Aunt Rocky’s Low Carb Peach Muffins (Gluten-Free)

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Level: Easy

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Description

Peach flavors are not off limits to low carb/keto followers. LC Foods Sugar Free Peach Preserves make these peach muffins possible without loading up on carbs or sugar. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, coconut free.

Ingredients

  • FOR THE MUFFINS:
  • 1 cup Fine Grind Blanched Almond Flour (Sesame Flour For Nut Free)
  • ½ cups Bob's Red Mill Golden Flaxseed Meal
  • 1 Tablespoon Lifesource Oat Fiber (See Note)
  • 1 teaspoon Argo Double Acting Baking Powder
  • ½ cups Granular Erythritol (Or Granular Sugar Substitute)
  • ¾ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • ⅛ teaspoons Salt
  • 2 Tablespoons Coconut Oil, Melted
  • 2  Large Eggs
  • ¼ cups LC Foods Sugar Free Peach Preserves (or Smucker's Sugar Free Peach Preserves +1 Net Carb)
  • 2 teaspoons LorAnn Peach Flavor (or Other Peach Extract)
  • ½ teaspoons Vanilla Extract
  • FOR THE TOPPING:
  • 1 Tablespoon Chopped Pecans (Omit For Nut Free)
  • FOR THE GLAZE:
  • 1 Tablespoon (Heaping) Confectioners Swerve
  • 1 teaspoon Liquid Of Choice, Approximate (See Instructions)
  • 1 drop LorAnn Peach Flavor

Preparation

Preheat oven to 350ºF. Get out a muffin tin and put liners in 6 holes (parchment or silicone liners work best). Set aside.

Put all dry ingredients in large mixing bowl and mix well, eliminating any lumps.

Melt coconut oil in a microwave safe medium mixing bowl (about 40 seconds). Add eggs, preserves, and extracts. Mix well. Add wet ingredients to dry, and and stir until well mixed. Divide evenly into 6 muffin cups/liners. Top with pecans, if using.

Bake 25–30 minutes. Tops should be lightly browned and feel firm when pressed. Turn muffins out on to wire rack to cool.

Once cooled, make the glaze. Mix the glaze ingredients (liquid can be water, heavy cream, non-dairy liquid to your liking). If too thick, add a few drops of liquid at a time to get a runny consistency. If too thin, add a little more Confectioners Swerve. Use a small spoon to drizzle glaze over tops of muffins. Leave on counter to set, or refrigerate for a few minutes to set the glaze faster.

Notes:
1. These muffins are tastiest served warm.
2. I use Lifesource oat fiber to assure a gluten free product. Oat fiber adds a “bready” or “caky” texture to low carb baked goods. It is not the grain from the oats, just the fiber. If you choose to omit it, the recipe will work, but the texture will not be as nice.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 so you can access my recipes on MFP. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 194, Total Fat 17 g, Saturated Fat 5 g, Sodium 113 mg, Potassium 24 mg, Total Carbohydrate 7 g, Dietary Fiber 4 g, Net Carbs 3 g, Sugars 1 g, Protein 7 g. Macros: 79% fat, 15% protein, 6% carbs.

© January 22, 2018 Roxana for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients listed here.

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