Hazelnut Red Velvet Pie
Serves 815 mins prep30 mins cook
A delicious vegan, low carb, and gluten-free hazelnut red velvet pie recipe. Packed with the rich flavor of beets and made with almond-based ricotta and cream cheese, this dessert is perfect for Valentine's Day. It's sweetened with granulated monk fruit and low carb hazelnut spread, making it a healthy treat!
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What you need
Instructions
1: Prepare the pie crust and preheat the oven. 2: Blend the beets, almond-based ricotta cheese, and vanilla protein powder together. 3: Mix in the granulated monk fruit and almond-based cream cheese until smooth. 4: Spread the mixture into the prepared pie crust. 5: Bake in the oven for 30 minutes or until set. 6: Allow to cool and top with low carb hazelnut spread before serving.View original recipe