Ultra-Moist, Superfood Beet Cakes
High in potassium, they’re great dessert or snacks to keep your digestive system in shape. Keto-friendly cupcakes are very moist and cake-like. Gluten-free, grain-free, and low-carb for super-clean, generative eating
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings 1 cupcake
Calories 250 kcal
Ingredients
- 1 tbsp Organic Beet Powder Love Beets are a good brand.
- 1/2 tbsp Lankanto Any erythitol sweetner will probably be okay here
- 2 tbsp Organic Almond Flour
- 1/4 tsp Baking Powder
- 1 pinch Himalayan Pink Sea Salt
- 1 tbsp Mayonnaise
- 1/4 tsp Dominican Vanilla Extract
- 1 large Organic Egg Yolk
- 1 tsp Filtered Water
- 1/2 tbsp Grass-fed Butter I prefer Kerrygold
Instructions
Prep
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Pre-heat the oven to 350° or 325° if using convection (preferred).
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Mix the dry ingredients and sift them as best you can. It’s super important to get the lumps out to keep your final cakes fluffy.
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Except for water, mix the wet ingredients with a handmixer and be sure to work a fair amount of air in.
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Put cupcake cups into a muffin pan. I prefer metal ones as they peel off a bit better.
Method
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Pour the wet ingredients in to the dry and mix well.
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Mix the water in a little bit at a time to get the mixture to good batter. You may need more than the tsp that is called
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Pour the mixture into the cupcake cups.
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Put in the oven for 13 minutes. Check them with a toothpick. They may need another couple minutes, but it’s good to check so they don’t overcook.
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Let them cool on rack for about 5 minutes so they peel out of the cups easily.
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Once they’re finished cooling a little, but still warm, put a pat of organic, grass-fed butter in the middle.
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Enjoy!