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Beet Chocolate Protein Loaf

14 INGREDIENTS • 7 STEPS • 1HR

Beet Chocolate Protein Loaf

Recipe
This beet chocolate protein loaf will surprise you with its deliciousness and heartiness. It's great as a power snack or for breakfast with a big yummy smoothie.
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Beet Chocolate Protein Loaf
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
This beet chocolate protein loaf will surprise you with its deliciousness and heartiness. It's great as a power snack or for breakfast with a big yummy smoothie.
1HR
Total Time
$1.55
Cost Per Serving
Ingredients
Servings
8
us / metric
Gluten-Free All-Purpose Flour
1 1/2 cups
Gluten-Free All-Purpose Flour
I used Bob’s Red Mill Gluten-Free Flour
Unsweetened Shredded Coconut
1/2 cup
Unsweetened Shredded Coconut
Baking Soda
2 tsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
Chocolate Protein Powder
1 scoop
Chocolate Protein Powder
or 4 Tbsp Flour
Raw Cacao Powder
1/2 cup
Raw Cacao Powder
Egg
2
Eggs, whisked
Beet
1 cup
Grated Beet
approximately 2 small beets
Coconut Oil
4 Tbsp
Melted Coconut Oil
Water
2 Tbsp
Water
Chocolate Chunks
as needed
Chocolate Chunks
for decorating the top
optional
Nutrition Per Serving
VIEW ALL
Calories
410
Fat
15.8 g
Protein
7.8 g
Carbs
59.3 g
Add to plan
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Beet Chocolate Protein Loaf
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Makes 1 loaf.

I use the Bob's Red Mill Gluten-Free blend but you could also sub with oat or brown rice or quinoa flour or a mix of those.

Store in the fridge for up to 1 week or freezer for up to 3 months.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Line a standard-size loaf pan with parchment paper.
step 2
In a large bowl, combine Gluten-Free All-Purpose Flour (1 1/2 cups), Unsweetened Shredded Coconut (1/2 cup), Baking Soda (2 tsp), Baking Powder (1 tsp), Chocolate Protein Powder (1 scoop), Raw Cacao Powder (1/2 cup), and Fine Sea Salt (1 pinch).
step 3
In a separate bowl, combine Eggs (2), Beet (1 cup), Coconut Oil (4 Tbsp), Water (2 Tbsp), and Maple Syrup (3/4 cup).
step 4
Add the wet ingredients to the dry ingredients and stir to combine. Fold in Mini Chocolate Chips (1/2 cup).
step 5
Spoon mixture into loaf pan. Decorate the top with Chocolate Chunks (as needed) if using.
step 6
Bake for 40-50 minutes or until a fork inserted comes out clean.
step 7
Let cool completely before slicing and serving.
step 7 Let cool completely before slicing and serving.
Tags
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Breakfast
Gluten-Free
Bread
Snack
Shellfish-Free
Vegetarian
Dessert
Vegetables
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