The recipe makes 9 servings.

Ingredients:

For the Brownies:
2 scoops HLTH Code Chocolate
½ cup (120 g) unsalted butter, melted
2 medium eggs
¼ cup (60 ml) unsweetened almond milk
¼ cup (50 g) powdered keto sweetener
½ cup (50 g) almond flour
¼ cup (45 g) beet puree
½ tsp baking powder
Pinch of sea salt

For the Beetroot Frosting:
2 scoops HLTH Code Vanilla
4 oz (115 g) cream cheese, softened
2 Tbsp (30 g) beet purée
2 Tbsp (30 ml) unsweetened almond milk or cream
½ tsp pure vanilla extract

Instructions:

Preheat the oven to 175°C (350°F) and line an 8×8-inch pan with parchment paper.

In a mixing bowl, whisk together the melted butter, eggs, almond milk, and sweetener.

Add HLTH Code Chocolate, almond flour, baking powder, and salt. Stir until just combined and smooth. Add the beet puree and fold it in gently.

Spread the batter evenly in the prepared pan. Bake for 20–25 minutes or until the center is just set. Cool completely before frosting.

For the frosting:

In a medium bowl, beat the cream cheese until smooth. Add the HLTH Code Vanilla, beet purée, vanilla, and almond milk. Mix until creamy and naturally pink.

Spread the frosting evenly over the cooled brownies. Chill for about 20 minutes to set, then slice into squares.

Nutritional breakdown per serving. Recipe makes 9 servings.

210 Calories
10g Protein
17g Fat
3g Fiber
7g Total Carbs
4g NET Carbs