Makes 18, 5.3g carbs each
| Amount | Ingredient | Carbs |
| 125g | unsalted butter | 0g |
| 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 |
| 4 | eggs | 1g |
| 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 |
| 1/3 cup | cocoa | 7g |
| ½ tspn | baking powder | 1g |
| ½ tspn | baking soda | 0g |
| 180g | pecans finely chopped | 9g |
| Total Carbs | 96g |
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.