Single Serve Red Velvet Brownie

This Single Serve Red Velvet Brownie is a chocolate lover’s dream! Made with gut healthy roasted beets and antioxidant rich cocoa powder, this healthy treat is not only good for you but easy to make! Only 100 calories!

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I hate beets. Like REALLY hate them. They taste like dirt. I think I’ve told you guys that before. Whenever I see someone eating beets on a salad, I wonder how is it possible they can eat beets and I can’t? Taste buds are so individual!

Despite my disdain for beets, I have two beet recipes on this blog – this beet hummus recipe and red velvet beet brownies. How’s that possible? Because I sneak them in with other healthy ingredients that taste amazing and cover up their flavor. Sneaky, sneaky!

Why am I so obsessed with beets? Because they naturally detox the body! They’re one of few foods that support the body in getting rid of junk that builds up.

Today I have another sneaky beet recipe I know you’re gonna love, Single Serve Red Velvet Brownie! This brownie takes 2 minutes to make in the microwave. Of course, you have to roast the beets first but that’s easy peasy.

Once you have your roasted beets, remove the skin and blend with the ingredients for the brownie, toss in a ramekin and bake.

Meal prep the ingredients ahead of time so all you have to do is pop them in the microwave for an easy, weeknight dessert treat!

5 from 1 vote

Servings: 2 servings

Single Serve Red Velvet Brownie

By Megan Olson

This Single Serve Red Velvet Brownie is a chocolate lover’s dream! Made with gut healthy roasted beets and antioxidant rich cocoa powder, this healthy treat is not only good for you but easy to make! Only 100 calories, Paleo, gluten free and low calorie!

Prep: 10 minutes mins

Cook: 1 hour hr

10 minutes mins

Total: 1 hour hr 20 minutes mins

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Ingredients 

1x2x3x

• ▢ 1 beet, enough to make 1/4 cup puree or reserve a larger beet to make more
• ▢ 3 tablespoons unsweetened almond milk, or milk of choice
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons almond flour
• ▢ 1 tbsp unsweetened cocoa powder
• ▢ 1 tablespoon flax meal
• ▢ 1 teaspoon baking powder
• ▢ Stevia to taste
• ▢ optional mini chocolate chips, for topping

US Customary – Metric

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Instructions 

• Preheat oven to 400 F. Wash the beet and cut off the stems and leaves if there are any. 
• Place the beet in tin foil over a baking sheet lined with parchment paper. Place in the oven, bake at 400 F 50 minutes or up to 1 hour. 
• Remove from the oven, up the tin foil and let the beet rest 10 minutes. Using a knife, remove the skin and and roughly chop the beet. It should be very tender and not hard. 
• Place the chopped beet in a food processor with the other ingredients. Blend on high until smooth. 
• Scoop the batter into 2 ramekins. Microwave on high 1:20 to 1:30 or until the brownie has set. Top with a tablespoon of mini chocolate chips (dairy-free as needed) and enjoy.

Notes

• Other flours have not been tested with the recipe. 
• You can also prep the batter ahead of time, place in the ramekins, cover and place in the refrigerator so they are ready to go when you want to eat them!
• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

 

Nutrition

Serving: 1brownie, Calories: 104kcal, Carbohydrates: 6g, Protein: 3g, Fat: 8g, Sodium: 34mg, Potassium: 335mg, Fiber: 3g, Calcium: 171mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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