Ingredients
- 1 cup beets(120c/0F/7net Carb/1P)
- 1/2 scoop Pea Protein(65) mixed with 1/2 cup WATER(65c/1F/5NetC/7.5P)
- 1/2 tsp white or apple cider vinegar
- 1 T Monk Fruit (0C)
- 1T melted coconut oil (120c/14F/0C/0P)
- 1 tsp pure vanilla extract
- 1/2 cup + Coconut flour(180C/6F/6NetC/6P)
- scant 1/8 cup unsweetened cocoa powder + more for topping(40C/1F/1netC/2P)
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch salt
Entire Recipe
525 Calories / 22F / 19 net Carbs/ 16P
- Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
- Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
- Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
- Line a muffin pan with paper liners.
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
- Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
- Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
Nutrition Information
Serving size: 1 cupcake (of 10) Calories: 169 Fat: 6.5 g Saturated fat: 0.8 g Carbohydrates: 28 g Sugar: 16 gSodium: 41 mg Fiber: 2 g Protein: 2.3 g
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