Chocolate Beetroot Cupcakes (Paleo, Low Carb)

Valentine’s is just around the corner, again and even though I’m not the one to celebrate (we do nice things together, when we feel like it, not because there’s a holiday for it), I understand that many of you are. And I definitely understand if you want to make something special for your significant other. Or just for yourself. That’s absolutely fine. Because who doesn’t like treats, right? But if you don’t want to fill your bellies with gluten and sugar and feel tired and lethargic a few hours later, maybe you can try these Chocolate Beetroot Cupcakes (Paleo, Low Carb). And thank me later 🙂 Because I think that for a dessert that has vegetable in it and has no sugar they are pretty damn good.



I’m actually not sure what’s more decadent, the rich chocolatey beetroot base or the coconut cream frosting, which is so simple to make, yet so rewarding. There is only one thing to keep in mind – to make the frosting, you need to refrigerate the coconut cream for at least 24 hours (I actually suggest 48, so it really has time to separate the thick part from the water). Otherwise it will be very runny. But don’t worry, if you’re short on time you can always swap the frosting for my Chocolate Avocado Banana Mousse. It’s a Paleo classic, featuring just few ingredients and tasting amazing.

Chocolate Beetroot Cupcakes (Paleo, Low Carb)

 

Chocolate Beetroot Cupcakes (Paleo, Low Carb)
 
Prep time
Cook time
Total time
 
The ultimate treat for the Valentine's day this year. No sugar or gluten needed. Just pure wholefood goodness. Chocolate Beetroot Cupcakes (Paleo, Low Carb)
The peckish girl:
Recipe type: Dessert
Serves: 8
Ingredients
  • For the cupcakes:
  • 3 medium beetroots (300g), peeled and finely grated
  • 5 large eggs
  • 30g butter
  • ⅓ cup raw cocoa powder
  • Sweetener of choice (I used 2 tbsp erythritol)
  • ½ tsp baking powder
  • 2 tbsp tapioca starch
  • ½ cup coconut flour

  • For the frosting:
  • 2 cans of coconut cream
  • Sweetener of choice to taste (I used 1 tbsp erythritol)
  • 3 tbsp raw cocoa powder
  • ⅓ tsp guar gum (or xanthan gum)
Instructions
  1. For the cupcakes:
  2. In a large bowl combine the grated beetroot with 5 eggs. Mix thoroughly with a spatula. Then add the baking powder and sweetener and mix again.
  3. Place the butter in a small bowl and put it in a microwave for 15 seconds to melt. Then let the melted butter cool down a little and add it to the bowl with cupcakes mix.
  4. Add the cocoa powder and stir it in.
  5. At last add the tapioca starch and coconut flour and stir everything thoroughly.
  6. Let the mix rest for 5-10 minutes, so the coconut flour can soak the liquids.
  7. Then divide the mix into a greased muffin tray. I made 8 cupcakes out of the mix.
  8. Place the muffin tray into preheated oven on 160 C and bake for 50 minutes.

  9. For the frosting:
  10. Place the coconut cream into the fridge for 48 hours. The cream will separate from the water.
  11. After 48 hours, open the coconut cream can and spoon out the thick part. You can use the leftover coconut water for example in smoothies.
  12. Put the thick coconut cream into a tall jar/bowl (depending on the type of beater you're using, I use an extension for stick blender with a little whisk at the end, which comes with the tall jar and works perfect). Add the sweetener, cocoa powder and guar gum.
  13. Blend until all the ingredients mix together and form a thick frosting.
  14. Spoon the frosting into a pipe bag and decorate the cupcakes.
  15. Store the cupcakes in an air-tight container in a fridge for up to 5 days.
  16. Tip: If you're short on time and can't wait 2 days for the coconut cream to set, make the Chocolate Avocado Banana Mousse instead. It works perfectly as a frosting too.

 

Chocolate Beetroot Cupcakes (Paleo, Low Carb)


Chocolate Beetroot Cupcakes (Paleo, Low Carb)

 

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