Is a vegan keto diet manageable?
I, myself, have no idea. I do have a few friends who are vegans, though. They mostly munch on carby veggies, sugary sugar alternatives, and meals made from legumes. They cook and bake delicious stuff that I usually have to keep away from. I do, occasionally, try their homemade paleo treat so that I can tell they are fine bakers.
When keto or low-carb lifestyle gets mentioned to these vegan folks, they tend to reject the idea saying it’s only about meat, eggs, and animal fat. I can understand how hard it would be for them to keep away from legumes (usually their protein source). On the other hand, I think a kind of vegan low-carb lifestyle could be manageable. I am not the only one thinking about this. These guys from BreakNutrition also debate about the possibility of vegan ketogenic diet optimistically.
A carnivorous sweet-tooth should love this one as well
Vegan, vegetarian, or omnivorous, these cupcakes are awesome if you fancy a low-carb high-fat dessert. Avocados are by far one of the most useful plants out there to use in a recipe like this one. The recipe below is missing the topping, but you can learn how to make it here. An avocado mousse that is delicious by itself comes as a fresh and nice counterbalance to the chocolate cupcake base.
You will notice I put coffee into the cake mixture. I like the boost it gives me (as well as the boost from matcha green tea contained in the avocado mousse), but you can use decaf coffee if you’re going to munch on these in the evenings.
Baking a single batch of this instead of a dozen of cupcakes is also an option. What I’ve done is distribute the freshly baked and still warm brownie batter into small transparent cups and top those with the avocado mousse, so the little desserts resembled cacti. A fun idea for the parties to which vegans are invited!
- Preheat the oven to 350°F (175°C) and place cupcake baking cups into cupcake molds.
- In a medium bowl, mix avocado and coconut oil.
- Add coconut flour, cocoa powder, erythritol, stevia, baking soda, and salt. Dissolve instant coffee in hot water. Pour it into the cupcake mixture and mix well.
- Fold in chopped chocolate. Distribute into 12 cupcake baking cups. Bake for approximately 25 minutes.
- Let cool on a wire rack. Cupcakes will be crumbly when warm but should become firm once cooled. Try topping the cupcakes with this avocado mousse. Enjoy the vegan keto dessert!