Makes 18, 5.3g carbs each
|200g||dark choc (I use 85% cocoa)||41g|
|Natural sugar substitute equivalent to 1cup of sugar *** see note below||0g|
|1 tspn||vanilla extract||0g|
|250g||packet of ready-to-eat baby beetroot drained||13g|
|½ cup||almond meal||4g|
|¼ cup||coconut flour||20g|
|¼ cup||flaxseed meal||0g|
|½ tspn||baking powder||1g|
|½ tspn||baking soda||0g|
|180g||pecans finely chopped||9g|
Heat oven to 160°C. Grease & line an 18 x 28 cm slice pan with baking paper.
Place butter & chocolate in a medium size microwave safe bowl & cook on low-medium for 2 minutes stirring every 30 seconds until melted & smooth.
Stir in sugar substitute & vanilla. Add eggs one at a time, mixing in well between each addition until thick & glossy. Set aside.
Process beetroot in a small food processor until as smooth as possible. Stir into chocolate mixture.
Mix remaining dry ingredients (except nuts) together until well combined. Stir into chocolate mixture with chopped pecans & mix well. Mixture will be quite stiff.
Pour into prepared pan & smooth surface.
Bake for 45 minutes or until set. Place on cooling rack & cool completely in pan.
When cold, place in fridge for 1-2 hours. This will making cutting into squares easier.
****Note re sugar substitute****
There are a number of natural sugar substitutes available eg stevia, xylitol, erythritol that have no carbs or sugars (make sure organic & non GMO). Always read the label to be sure! Some are used in ratio of 1:1 as a straight replacement for sugar. Some are sweeter than sugar so you will need to use less. Again, check the label.
These taste like a ‘mud cake’. You won’t believe how good they are!
Originally posted 2017-09-11 15:56:53.