Low Carb Beet Cake

Here we go again with another beet recipe. It is true, I hate to waste food. While Tony was sick, he planned to juice these. The juice upset his stomach. The soup I made with some of these beets was a hit. Now, I’m going to make a cake. I love to find new ways of using an ingredient. When I’m done with these beets, I will have a nice handful of recipes I have added to my box of tricks. The recipe I am using is from Renana’s Kitchen for Beet Cake. This is a loaf cake. However, I may put this in a 13×9 pan for easier portioning. This recipe is fairly straight forward. Flour, liquid, add ins and go. I plan to replace the sugar in this recipe with substitutes and the flour with lower carb flours. Also, of course, using a beet. I think this would be a great way to get someone to eat beets, who doesn’t like them.

Here are the original stats:

Here’s what I changed:

  • I replaced all of the sugar with their sweetener equivalent.
  • I replaced the flour with almond and coconut flour to lower the carbs.
  • I increased the servings from 16 to 20 to lower the calories.

Here are the updated stats:

Here is the final recipe:

Low Carb Beet Cake

Serves 20

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon xanthan gum
  • 1 medium beet finely grated
  • ¾ cup granulated sweetener
  • ¾ cup applesauce
  • ¾ cup vegetable oil
  • 1 tablespoon of baking powder
  • ½ teaspoon of baking soda
  • Juice of half a lemon
  • 2 tablespoons water
  • 1 cup powdered sweetener
  1. Heat the oven to 350F.
  2. In a bowl, mix all the ingredients except the powdered sweetener and water.
  3. Grease a 13×9 baking dish.
  4. Pour the batter into the molds.
  5. Bake for 30 minutes.
  6. For the garnish: In a bowl, whisk the water and powdered sugar to a smooth mixture.
  7. Pour the glaze on the cakes.

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