Desserts & Cakes/ Gluten Free/ Vegetarian

Chocolate Beetroot Brownies (Coconut Flour)


The smell in the kitchen when I was baking these was just divine!  If you are trying to sell a house, bake a batch of these for an enticing smell!  The beetroot gives the brownies a very moist texture and are much better the next day.

You could alway add chunks of chocolate to these to make them extra chocolately, but I was trying to keep the carbs down as low as possible by using just cocoa powder.

Chocolate Beetroot Brownies

  • Servings: 2-4
  • Difficulty: easy
  • Print


3 eggs

1/2 cup coconut flour

1/2 cup cocoa powder  (unsweetened it goes without saying!)

1 1/2 cups of cooked and grated beetroot

1/2 cup melted butter

1/2 cup erthyritol (or sugar subsitute of your choice)

1/4 cup coconut milk

1 tblspn vanilla essence

1 tspn ground allspice

1 tspn ground cinnamon

1 tspn baking powder

1/2 tspn salt



  • Pre-heat the oven to 180C/350F degrees.
  • Whisk the eggs until fluffy, then add the coconut milk and mix well.
  • Add the butter and vanilla essence and beat well.
  • Mix the dry ingredients in a separate bowl (the coconut flour, the cocoa powder, seasonings and baking powder).
  • Add the beetroot to the egg mixture and stir well.
  • Add the dry ingredients to the beetroot mixture and mix thoroughly.
  • Pour into a greaseproof lined baking tray and bake for 25-30 minutes.
  • Eat and enjoy!

Makes 9 brownies


Nutrition: Per Brownie : 153 Calories; 12g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carb 

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  • Reply
    February 18, 2015 at 10:18 am

    I made these tasty beauties & they rocked my taste buds,…ooh yes! xxx

  • Reply
    January 4, 2015 at 8:23 pm

    Wow, love the ingredients list and they look great. Can’t wait to give them a try this week. Thanks!!!!

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