Beet Brownies (Gluten-Free, Low-Carb)

Beet Brownies

This recipe uses beet puree to create a gluten-free and some-what low-carb (9.2 net carbs) brownie. The trick to get the dense brownie texture is to refrigerate the brownie overnight. Kid approved, this brownie tastes nothing like beets! A better-for-you brownie that is lower in sugar and carbs, but does not compromise on flavor.

Makes 24 servings.


1 cup beet puree
2 sticks unsalted butter
8 ounces dark chocolate, chopped
1/2 cup coconut flour, sifted
1/2 cup almond flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. salt
4 eggs, room temperature
1 tsp. vanilla extract
1/2 cup dark brown sugar
1 scoop (160mg) stevia powder

  1.  Preheat oven to 350°F (175°C). Prepare brownie pan by spraying with canola oil and set aside (I used a silicone baking pan).
  2.  On stove top, melt together butter and chocolate on low heat, keeping mixture well stirred. Removed from heat once melted and mixed together.
  3. Whisk together flours, baking powder, and salt in medium bowl and set aside.
  4. Mix together eggs and vanilla with electric mixer for about 30 seconds. Add sugar and stevia powder and mix for an additional 2-3 minutes.
  5. Add beet puree to egg and sugar mixture. Mix until incorporated.
  6. Add melted chocolate mixture slowly, mixing until incorporated.
  7. Add flour mixture, continuing to mix until batter is well combined. 
  8. Pour mixture into prepared baking pan and bake for 50-60 minutes.
  9. Let brownies cool on counter and then transfer to refrigerator overnight.


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