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.