The best keto brownies recipe hands down. Who knew that a beet brownies recipe could be so satisfying and also a lot healthier for you. A few simple ingredients can be mixed in the blender then baked for a decadent and satisfying dessert that will also be nourishing.
This recipe has seriously surprised me when I made it. I love a really good chunky and chewy brownie. I guess when I crave chocolate I can’t go for the light version.
But I also knew that brownies are one of my weaknesses. I like chocolate and sometimes I just crave something fatty and rich as a little treat. Eating regular brownies all the time, was not a good option.
Even though there are 6 of us at home, a pan of brownies is still too much for everyone.
Since I am the one who spends the most time at home, when everyone at school and the pan is left on the counter and hunger kicks in, well the temptation sometimes is just too tantalizing.
Lucky for me a friend of mine recommended this recipe which has quickly become one of our favorites for a good brownies alternative. It is not only very fragrant, but extremely rich. I like that brownies are thick. Most healthier versions that I have tried either made them heavy with nuts and not a good enough flavor, or too light and fluffy and still not flavorful enough.
This recipe has proven to be the perfect combination. I have been making it in my muffin tin and manage to make exactly 12 muffins each time that way I can also refrigerate them and slowly eat them for days ahead.
These are also keto brownies which makes it fabulous.
So here it goes!
Almond Flour Beet Brownies Recipe
- 1/2 cup of beets ( about 2 beets) *
- 1/3 cup of maple syrup
- 2 eggs
- 1 tsp. of vanilla extract
- 1 cup of almond flour
- 1/3 cup of cocoa powder unsweetened
- 1/4 tsp. of salt
- 1/2 tsp. of baking soda
- 1/2 tsp. of baking powder
- 1/4 of dark chocolate chips to sprinkle on top
- Begin by adding all the wet ingredients to the blender in the order written above. Gently blend them until beets are completely pureed. You can do so at a medium to low speed. Pause the blender. Add the rest of the dry ingredients to the wet ingredients. Leave the chocolate chips aside. Blend the whole batter at a medium to low speed. Continue to blend until the ingredients are all well incorporated and the mixture is nice and creamy. May not be fully smooth since the almond flour may have a few small grains and that is ok. Our goal is to mix ingredients well not to puree them too much.
- Grease a muffin pan and evenly distribute the brownie butter to all the 12 muffins.
- Sprinkle the chocolate chips on top of each muffin making sure they don’t spill on the pan or on the outside. Cover them well with chocolate chips.
- Bake at 350 degrees Farenhets for about 10-12 minutes.
- Allow to cool and enjoy. Are great warm or chilled in the fridge as well.
* For the beets I purchase the precooked ones from the store that vacuumed sealed and when in desperate need I even the canned ones, but I drain the juices.
If you blender is not vert strong you can also wit to add the almond flour until the very end and blend all the other dry ingredients first, then add the flour gradually to the batter.
Another great option since this batter can be sticky, can be to use paper cupcake liners instead of greasing the pan.