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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

Course Dessert, Snack
Cuisine American
Keyword brain food, gluten-free, grain-free, high-fat, keto, LCHF, low-carb
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings 1 cupcake
Calories 250 kcal
Author Chris Pallé

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

  1. Pre-heat the oven to 350° or 325° if using convection (preferred).

  2. 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.

  3. Except for water, mix the wet ingredients with a handmixer and be sure to work a fair amount of air in.

  4. Put cupcake cups into a muffin pan. I prefer metal ones as they peel off a bit better.

Method

  1. Pour the wet ingredients in to the dry and mix well.
  2. 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
  3. Pour the mixture into the cupcake cups.
  4. 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.

  5. Let them cool on rack for about 5 minutes so they peel out of the cups easily. 

  6. Once they're finished cooling a little, but still warm, put a pat of organic, grass-fed butter in the middle. 

  7. Enjoy!