If you thought that beets are only good for salad or soup, you are deeply wrong. Also if you think that beetroot brownie taste like beetroot, you would be surprise or maybe you wouldn’t even guess that it’s made of beets. Idea for this recipe it’s a compilation of these two cakes: keto chocolate courgette cake and no flour keto chocolate cake.
No flour beetroot brownie is a great idea for those of you on gluten free diet, also if you want to include some more veggies into your kids diet, you can go ahead and smuggle some beetroots into their cake. If you count carbohydrates – 100g cooked beetroot contains about 10g of carbs. As you need about 300g of cooked and peeled beets, whole cake will contain 30-40g of carbs. If you plan to eat whole cake at once – that’s quite a lot, but a piece or two should not make a damage.
Cake is really easy to make, and doesn’t take much effort and time (only waiting time to cook and cool down beets), so it’s perfect for these days when you want something chocolatey and sweet, but you don’t want to be bothered spending hours in the kitchen. Cake is moist and sweet, you can add more chocolate inside the batter to make it even more chocolaty. Serve it on its own, or slightly warm with a scoop of vanilla ice cream if you don’t mind, or with a spoon of mascarpone.
no flour beetroot brownie
INGREDIENTS for 20cm / about 7-8 inch round baking tray:
- 3-4 small beetroots (about 300g of cooked and peeled beets)
- 4 large eggs
- 6½ tbsp xylitol or other sugar replacement
- 2 tbsp raw cacao powder
- 1 tsp baking powder
- small pinch of natural rock salt
- 4 tbsp clarified butter (regular butter will be fine as well)
- about 50g 90% cocoa chocolate
Cook or steam beetroots until tender, then place them in a cold water to cool down slightly. Remove the skin with your fingers, should be really easy. Finely grate beets on the small holes of your grater. Set aside to cool down completely. When you make sure they are completely cold, add the rest of ingredients: eggs, xylitol, cacao powder, baking powder, pinch of salt and butter. Combine them all together using handheld mixer. It should become quite fluffy.
Heat the oven to 180˚C and prepare baking tray using a piece of baking paper or greasing the tray with some butter. I used silicon tray, so didn’t need to use any of them.
Break chocolate in smaller pieces. Pour the batter into the baking tray and sprinkle with chocolate pieces. Bake for about 30-35 minutes, check it with a skewer or toothpick – if you pierce the cake and toothpick will come out clean, it means that the cake is ready. Slightly open the oven and leave it to cool down. Then you can remove the cake and serve.