Healthy, fibre filled red velvet cupcakes that are also plant based and can be easily made gluten and sugar free too!
These little beauties are so easy to make and I’m sure will be greatly appreciated by anyone in your life for Valentine’s day (or any day) who likes to eat healthy or who has intolerances and would like to have a homemade treat.
Beetroot has many benefits including containing antioxidants and compounds that are heart healthy, combine this with antioxidant & magnesium rich cacao powder plus the fibre from the wholemeal flour and you’ve got yourself some healthy homemade treats. You can also take these up a level health wise by making them sugar free too meaning no blood sugar spikes and more tooth friendly.
Super healthy red velvet cupcakes
Halloween has rolled around again for another year but that doesn’t need to mean unhealthy sugar highs or falling off the healthy eating wagon.
I’ve got you sorted if you still want a treat that provides nourishment and uses up that pumpkin flesh which is just too delicious and nutritious to waste, so put it to good use.
This recipe not only uses pumpkin but another veg in there too!
It’s easy to make, uses simple ingredients and is great for making kids eat secret veg. It’s also vegan friendly and can be gluten free if using certified GF oats.
These secretly healthy slices are mostly made out of veg, including white beans and sweet potato and you can make these sugar free, not to mention the addition of some cinnamon and dark chocolate adds antioxidants that are a bonus on top of the fibre loaded veg!
Plus these are grain, soy, wheat, dairy & gluten free and don’t require any flour either.
This is a great one for sneaking veg and more nutritional goodness into fussy eaters, they’ll never know there’s beans in there and seeing the dark chocolate will make them think it’s a proper dessert!
I love sweet cinnamon flavours but feel free to adapt this one to your tastes such as if you like a ginger and dark choc combo then you can add ginger spice instead.
I’m not on a keto diet but I like to create recipes here for everyone and I’m aware there are some people who can’t have sugar and therefore need to adapt their way of eating, but that doesn’t have to mean you miss out on treats, just like with my low carb blueberry donuts
Sugar free baking?
I wanted to create a brownie recipe that was sugar free (and more tooth friendly), in order to do this I’ve used granular *Natvia which is a combination of natural non GMO erythritol & plant based stevia (I know the names sound scary but don’t let this throw you). These are some of the very few sweeteners that I use due to many others either not being well digested or having negative effects. If you don’t require a sugar free recipe you could also use coconut sugar.
*You can buy this granular mix online or in large Tesco stores.
As with nearly all my recipes I also like to sneak in some veg/fruit to make it more nutritious, plus I just love it when you’re having a “treat” and don’t even notice that it contains some sneaky veg/fruit. I’ve used avocado in this recipe which is a great source of healthy fats including potassium which people on the keto diet can be missing sometimes and can lead to the “keto flu” symptoms so this is quite beneficial and keeps the recipe really fudgey and moist.
Tip: Use a ripe avocado, it must be ripe or else it won’t blend well and you’ll get large chunks in the end product.
I normally prefer my brownies fresh from the oven and warm, however with this one, because it’s flourless, it’s nicer when it’s firmer once it’s cooled down fully, so I actually prefer eating them the next day. Whichever floats your boat is fine though.
No added sugar
Healthy fats & spices
Who doesn’t want some healthy, spiced, carrot cake pronuts (protein donuts)? I even have these for breakfast!
You can easily get pea protein in the shops/online the same goes for the donut moulds, I got mine on Amazon for just a couple of pounds so don’t be put off by this.
If you want to make good use of the donut mould then try my other donut recipe for blueberry lemon donuts
Secrets to staying on track
I love taking traditional recipes and making them healthy through using nourishing, wholefoods, meaning they’re crap free but still tasty, plus, I’m like a child who gets excited about dipping them in frosting, it makes me feel like I’m getting something fun.
Cooking recipes like this is one of my secrets to keeping me on track, which can be difficult for anyone with dietary restrictions. If I just eat the same stuff on repeat I’d feel like I was missing out and never getting the fun stuff that other people could indulge in like being able to buy baked goods from the shops etc so I cook food like this so that I can enjoy them too, all guilt free and without inducing stomach churning symptoms.
These are by far one of the best things I’ve made in ages, they’re little chocolatey, peanut butter stuffed bites of Heaven!
They make a nice post workout treat as they contain a good mix of antioxidants, protein & healthy fats, particularly if you choose high oleic peanut butter (explained more below).
Go on, treat yo self!
So delicious it’s unreal!
I combined peanut butter and pea protein together to create a “fudge” filling which compliments the dark chocolate perfectly, there’s no added sugar in the filling meaning depending on what percentage choc you choose you can make these quite low sugar or even sugar free by making and sweetening the chocolate yourself as I’ve done in the past.
Pea protein power
I’ve begun using fermented pea protein for better digestibility and nutrition. The brand I used here is Revolution foods which adds digestive herbs and electrolytes which are great for people who workout regularly, it also contains probiotics, adaptogens and piperine to help with nutrient absorption. They’re also completely free from contaminants as well as gluten, soy, dairy etc so very suitable for anyone who is allergen prone or just wants a really high quality protein.
Recipe (makes 6 cups)
-100g dark chocolate of choice
-2 heaped tsp coconut oil
-30g runny peanut butter (I like the high oleic kind)*
-20g pea protein (I used Revolution foods toffee fudge)
-1 to 2 Tbsp hot water, as needed
*Tip: try to use the runny top part of your nut butter and I recommend high oleic PB as it has more monounsaturated fats than regular PB which is more beneficial for you (UK brands include Manilife and Pip & nut).
*I also like to use a pinch of coarse salt in the chocolate which helps cut through the richness and really contrasts with the filling to accentuate the flavour
First make the filling by mixing together the PB, protein and water, start with 1 Tbsp water then add another if the mix looks too dry/crumbly, you want it to hold together when lightly pressed, shape 6 coins of filling using the palms of your hands, they should be slightly bigger than a two pound coin, set aside.
Next break the chocolate into small bits into a bowl, then add in the coconut oil and melt over a simmering pot of water, stirring frequently until melted
Spoon 1 Tbsp of chocolate into the bun cases, then add the filling then top with more chocolate until the mix is used up
Set into the fridge to firm up for approx 1 hour before devouring!