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Prep time
15 minutes
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Cook time
1 hour 40 minutes
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Serves
10
Author Notes
Low-carb delicious and healthy beetroot and chocolate cake! It's really easy to make and it's perfect for breakfast, brunch or dessert! Finished with a heavenly chocolate drizzle on top! —Well + Yum
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Ingredients
- Cake Ingredients
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1
beet
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200 grams
butter, softened
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4
eggs
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3 tablespoons
maple syrup
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3 tablespoons
philadelphia cream cheese
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2 1/2 tablespoons
heavy cream
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1/2 cup
cacao powder
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2 teaspoons
vanilla powder
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1 teaspoon
salt
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1/3 cup
erythritol (or any type of sweetener or brown sugar)
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1/2 cup
chocolate bark, crushed
- Chocolate Sauce
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1 cup
milk chocolate, melted
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1 tablespoon
coconut oil, melted
Directions
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Preheat oven at 180C
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Wrap the beetroot in alluminum foil and roast for 50 minutes
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Let it cool. Then peel by scraping skin with the foil. purée in blender
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In a mixer with the flat beater attachment combine the butter, beetroot purée, eggs, maple syrup, philadelphia cream cheese and heavy cream. Mix well until well combined
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In a separate large bowl combine all the dry ingredients together. The almond flour, coconut powder, cacao powder, vanilla powder, salt and erythritol
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Slowly pour the dry ingredients in the wet mixture and mix until combined
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Use a spatula to stir in the mixture the chocolate bark
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Butter & dust with almond flour a medium sized rectangular cake baking pan, or line it with baking sheet
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Pour the mixture in the baking pan
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Bake for 35 minutes at 180C
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For chocolate sauce: In a low heat saucepan melt the milk chocolate and the coconut oil for 5 minutes. Drizzle over the cake, and enjoy!
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