Beetroot Red Velvet Cupcakes - sugar, dairy, gluten and grain free

Beetroot Red Velvet Cupcakes

2 large beetroot, washed and grated raw.
3 eggs.
1 teaspoon vanilla
Pinch of salt.
1 1/2 cup almond meal.
4 tablespoons cocoa powder
3 tablespoons coconut oil.
1/4 cup stevia
1 teaspoon baking powder.

2 teaspoons cocoa
1 teaspoon stevia
1/3 cup water


1. Preheat oven to 170 C and line a cupcake tin with 12 cupcake cases.

2. Blend all ingredients (in a blender or with a stick blender) until it’s a smooth batter, then divide between the 12 cases.

3. Cook for 40 minutes.

4. Combine syrup ingredients and mix with stab blender. Heat 1 minute in microwave.

5. Pour syrup over cupcakes after they come out of the oven.

Servings: 12

Preperation: 15 mins

Cooking: 40 mins