I’ve been following a pretty strict keto-based regimen over the past couple of weeks (if you’re not sure what keto is, just imagine a world without carbs. There you go.) and although it’s been easier than I thought for the most part, I have been struggling with a desire for cakes & biscuits. I even baked a successful batch of malted milk cookies! They looked amazing! They tasted great – apparently. I wouldn’t know; I CAN’T EAT THEM. So I did some digging to figure out how I could bake something that would deliver my need for delicious goodness, but also not break the carb-bank (because hey! No fruit either on keto… *shakes fist*). As it turns out, beetroot is pretty low in carbs, and also tends to make a pretty good ingredient to throw into chocolate-based things. So why not bake some muffins, right? RIGHT!
Do note: This recipe makes use of an improvised isomalto-oligosaccharide syrup; I found it really difficult to get hold of the syrup over here in the UK, so instead I bought some IMO powder and added water – the details are below, but don’t freak out if you don’t have any; you can easily substitute it for the same amount of rice malt syrup if you need to.
Despite having around 16 of total carbs, 65% of that is dietary fibre, meaning there are fewer than 6g of net carbs per muffin – as well as being totally sugar free. Pretty good deal, huh? So let’s get it on, cause THERE AIN’T MUFFIN TO IT.
For the muffins
For the buttercream
For the muffins
For the buttercream
All done! And now I can get my soft, gooey chocolate muffin fix without trashing my carb intake. A WINNER IS ME!
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.