Keto Beetroot Brownies – Deliciously moist and dark, deep and chocolatey. These brownies have the squidgiest of textures. Gluten-free; optional dairy free.
BEETROOT BROWNIES INSPIRED BY THE VEGETABLE PATCH
I told my friend that I was baking ‘Beetroot Brownies’ and she said “Oh no”. She is not a beetroot fan apparently… But when presented with one of these babies on a plate, it was gone in a flash. Which tells me they are clearly not ‘beetrooty’. But they are absolutely delicious and still full of goodness.
I was inspired to make them use a wonderful crop of beets we had nestled in our vegetable garden a couple of years back. They had evidently enjoyed the summer warmth and had grown huge and succulent.
Of course, I could have simply boiled, roasted, or pickled them, but that honestly didn’t excite me. Beetroot brownies on the other hand… Need I say more? (Dances around the kitchen looking for ingredients).
I figure I may not be the only one with rows of red beets taking over the vegetable plot. So, this recipe is shared in the hope that others also benefit from new inspiration on how to use them.
IS BEETROOT GOOD FOR YOU?
Beets are full of good stuff and (I understand) contain a unique source of phytonutrients called betalains, which are antioxidant, anti-inflammatory, and detoxifying. They are also chock full of vitamins and minerals, especially folic acid, manganese, and potassium.
Goodness aside, the thing I most love about beetroot is its color. Nothing comes close to the incredible depth and hue of the dark pinky-red flesh, which doesn’t fade on cooking.
CAN YOU REALLY PUT BEETROOT IN BROWNIES?
The earthy flavor of beetroot can be a bit of love-hate for some people, but I personally enjoy it, especially when paired with homemade houmous on toast. It is also delicious popped onto salads with grilled Halloumi or roasted in cubes alongside baby potatoes with a sprinkling of thyme.
Baked into Beetroot Brownies, however, its magnificence rises to new heights. Beetroot and dark chocolate are a marriage made in heaven. The earthiness of the beet seems to intensify the richness and depth of cocoa, taking it to an almost toxifying level of serotonin-inducing decadence… Simply divine.
- 2 beets
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup monk fruit syrup
- 1/8 cup coconut oil melted
- 1/4 cup unsweetened cocoa powder
- 2 tbsp coconut flour
- 1 cup almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp dark chocolate chips for the top
- Preheat oven to 425 F.
- Wash and remove the stems of the beets. Place them on tin foil, wrap them tightly, and place them on a baking sheet.
- Bake at 425 F for 45 minutes.
- Remove from the oven, unwrap the tin foil, and cool for 20 minutes.
- Carefully peel the skin from the beets and slice them into quarters.
- Now preheat oven to 350 F.
- Prepare an 8×8 square baking dish with a small amount of cooking spray.
- Place beets with all ingredients (except chocolate chips) in a food processor or blender. Blend on high until beets are broken down and all ingredients are fully blended.
- Transfer the batter to the prepared baking pan.
- Bake at 350 F for 22-25 minutes until a toothpick can be inserted cleanly into the center.
- Remove from the oven, add chocolate chips to the top of the brownies, and cool for 30 minutes in the pan before slicing into 16 bars.
NUTRITION FACTS PER SERVING (1BAR) CALORIES 124 kcal FAT 8.1 g SATURATED FAT 2.7 g CHOLESTEROL 31.2 mg SODIUM 132.5 mg POTASSIUM 0 mg CARBOHYDRATES 8.1 g FIBER 2.8 g SUGAR 4.7 g PROTEIN 3.6 g
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