Peach Almond Muffins with White Chocolate Glaze
Peach Almond Muffins with White Chocolate Glaze
Peach and almond have a natural affinity that works well in these muffins and white chocolate glaze makes them an extra sweet treat.
Servings: 1 muffin
Calories: 205.4kcal
Equipment
- muffin tin and liners
Ingredients
MUFFINS
- 1 cup fine almond flour (3 oz.) sifted
- 1 serving Peaches & Cream Keto Chow
- 1/4 cup coconut flour (1 oz.)
- 1 1/2 tsp. baking powder
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated erythritol
- 2 large eggs
- 1/4 cup sour cream
- 1/3 cup sliced almonds
GLAZE
- 1/4 cup heavy cream
- 1/4 cup sugar-free white chocolate chips
Instructions
- Line the muffin tin with paper liners and heat the oven to 350℉.
- Combine the almond flour, Keto Chow, coconut flour and baking soda in a small mixing bowl and set aside.
- Add the eggs to the butter mixture and mix well.
- Pour the dry ingredients into the bowl and mix on low speed until fully combined.
- Add the sour cream and beat on medium until combined.
- Gently stir in the almonds on low speed or with a spatula.
- Scoop the batter into the lined muffin tins.
- Bake for about 25 minutes, or until a tester placed in the center of a muffin comes out clean and the tops are slightly browned.
- Transfer to a rack to cool.
- To make the glaze, place the heavy cream and the white chocolate chips in a microwave safe container and microwave in 15-second increments, until the white chocolate chips are soft enough to stir into the cream. If the mixture is very runny, refrigerate it for 10-20 minutes, until the glaze is still pourable but thick enough to cling to the spoon.
- Drizzle about a Tbsp. of glaze over each muffin.
- Store muffins tightly wrapped in the refrigerator for up to five days or store in the freezer for up to three months.
