Ever since I figured out how to make my amazingly moist muffins that are totally perfect for a low-carb, high-fat (LCHF) and gluten-free eating, I’ve been experimenting. If you’re just figuring out how to make great, LCHF alternatives to breads and cakes, you’re likely using coconut or almond flours and quickly learning that it comes out DRY. Like, leaving your mouth sticking together like you just downed a cup of desert sand – not fun!
Fear not, there is a way to make cake-like texture a reality and really amp up your fats at the same time.
So, besides most cake, another thing I’ve been missing is cornbread. You may think you’re doing good because you’re avoiding gluten, but corn is questionable. It’s one of the worst of offenders of genetic modification and not-to-mention, most people’s bodies don’t do a wonderful job of processing it.
To stick with a keto-style diet, I found it helpful to understand the value of the good fats and nutrition in the fat-rich foods I’m consuming. It’s not just about looking good. It’s about having a machine, my body, running optimally.
Hemp and Avocado, “Hempacado”
Avocados are rich in nutrients and good fats, and also, fiber. Which is tough to get in low-carb diets. High fiber helps keep your digestive track moving. Avocados may not be as good as chia when it comes to fiber, but they’re pretty amazing.
Hemp. For the uninitiated, this seed is almost always catching a bad rap because of its “out there” cousin, cannabis. Fear not, these are not Amsterdam “Space Cakes.” Hemp not only brings great nutritional value, making these muffins a good source of complete protein, the texture makes them feel more corn-like.
To really complete the “cornbread” experience, I recommend bringing some butter to the party. Enjoy!
Ultra-Moist, Hempacado “Cornbread” Muffin
Using the superpowers of hemp plus the amazing flavor of avocado, these ultra-moist, low-carb high-fat “corn”bread muffins will surprise and delight.
Ingredients
- 1/4 cup Organic Almond Flour
- 1/4 cup Organic Coconut Flour
- 2 1/2 tbsp Lakanto Monk Fruit Sweetner
- 1 tsp Baking Flour
- 1/4 tsp Baking Soda
- 1 pinch Himalayan Pink Sea Salt
- 2 tbsp Organic Hemp Seed
- 1/2 Avocado
- 3 tbsp Organic Heavy Cream
- 3 Organic Egg Yolk
- 1 tsp Dominican Vanilla Extract
- 3 tbsp Mayonnaise
- 1 tbsp Egg White
- Kerrygold Butter Optional
Instructions
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Prep
Preheat convection oven to 325° (350° for regular oven).
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Line a muffin pan with paper cupcake cups. Or grease the muffin pan directly.
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Get all ingredients laid out on the counter.
Method
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Mix all dry ingredients in a bowl. Ensure to mix thoroughly and get all the clumps out.
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Mix all wet ingredients EXCEPT for the egg whites. Save those to the side for now. Be sure to whip a good amount of air into the mixture. The texture should be really fluffy and thoroughly mixed (unless you want chunks of avocado… which could be kinda cool come to think of it)
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Fold in the wet to the dry ingredrient and ensure they’re combined really well. It will be kinda dry and lumpy.
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To smooth it out add in some egg whites or water. The egg whites will make it a little more spongy. Whereas water might need to be cooked out a little bit more (leave in the oven longer.
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Put in the oven for 18 minutes.
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Check the muffins with toothpick. If there’s any batter, put it back in. May need another 3-5 minutes depending on your oven.
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Let the muffins cool for 5 minutes or so.
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Butter them up to your preference and enjoy!
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