It’s that time of year again. The time of year where you are surrounded by delicious chocolate. It may come in the form of candy. It may come in the form of a cupcake. Or it may come in the form of a BROWNIE BITE. Those delicious little ‘pop in your mouth’ yummies that someone always nabs last minute at the grocery store on their way to a party. Yet we know those brownie bites are filled with gluten, sugar, and have zero redeeming nutritional value.
Behold! A recipe for a low carb brownie bite that, thanks to it’s extra vegetable ingredient, is super moist, fudgy and has additional nutritional value.
I brought a bunch of these to a Zombie party this month and no one could taste the beet. All I got was exclaims on how moist, rich and fudgy these bad boys are. People who professed to hate beets still loved these.
Low Carb Brownie Bites (with secret vegetable ingredient)
- 1 cup Almond Flour
- 0.75 cups Cocoa Powder i used trader joe's cocoa powder
- 1 tablespoon Swerve or sweetener choice
- 0.75 teaspoons Baking Soda
- 0.25 teaspoons Baking Powder
- 0.25 teaspoons Salt
- 1 cup Pureed Baked Beet one large beet will turn into one cup puree
- 0.5 cups Coconut Oil melted
- 1 Egg
- 20 drops Liquid Stevia
- 0.5 teaspoons Vanilla
- 2 tablespoons Coconut Flakes
- In Bowl 1, mix together almond flour, cocoa powder, sweetener, baking soda and powder and salt.
- In Bowl 2, mix together beet puree, coconut oil, egg, stevia and vanilla.
- Using your handy, dandy spatula, fold Bowl 1 mixture into Bowl 2 and stir/fold until mixed.
- If using coconut flakes, fold in
- Line your mini cupcake tray with cupcake wrappers or douse with a non stick spray and evenly distribute the mixture (the mixture makes approximately 2 brownie bites if using mini cupcake tray)
- Bake for ~20-25 minutes until toothpick comes out clean
Serve same day, although beet puree can be prepared a day or two ahead of time OR you can peel and cut up your beets and microwave (about 10 minutes per beet)