Beetcakes – A low carb cupcake recipe
A low carb cupcake recipe using fresh ingredients and a secret vegetable surprise
Ingredients
Crust
Filling
Instructions
  1. Prepare to get your hands massively stained pink and/or your kitchen to look like a Dexter crime scene. Preheat oven to 350 degrees for the body parts… I mean…beetcakes.
  2. Blend beets and cream cheese until smooth. Give batter a quick taste to see if you are OK with the naturally sweet mix or if  you want to make it sweeter.
  3. Add in egg, and any stevia if you want the batter to be sweeter. Blend.
  4. Melt butter in microwavable bowl (versus a non microwavable bowl??)
  5. Add in the flour(s) and any desired stevia to taste, and mix.
  6. Line muffin tin OR spray with non stick spray.
  7. Pat about a tablespoon worth of dough into the bottom of the muffin tin.
  8. Spread filling evenly over the six cupcakes.
  9. Pop into oven for ~17 minutes until you stick something pointy in them and it comes out pretty clean. Take them out, let them cool. Run knife around them to loosen, if you don’t use cupcake liners.