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Beet Chocolate Protein Loaf

This beet chocolate protein loaf will surprise you with it's deliciousness and heartiness. It's great as a powersnack or for breakfast with a big yummy smoothie.
Dec 2, 2019 | Joy McCarthy

This loaf is dense, delicious, rich and fulfilling – everything you want a protein loaf to be! All you need to do is cut a healthy size chunk and slather it with your favourite nut butter on it and voila, you've got yourself a super yummy breakfast or power snack! 

Chocolate protein loaf with almond butter

I chose chunky almond butter to slather on this slice because I love the texture and let's face it, it's OH SO GOOD! Almond butter or peanut butter, for that matter, are perfect together with chocolate but you probably already knew that if you've tried my Maca Chocolate Freezer Fudge (okay, that recipe contains hazelnut butter but any nut butter with chocolate is what dreams are made of!).

If you're looking for a soft, moist and light loaf, I'll have to apologize because this isn't it, haha! This loaf is much heartier and dense because it's meant to fuel you and satisfy you for hours! If you're on the hunt for more of a soft, moist, banana-y and fluffy loaf, you'll want to try my Chocolate Banana Loaf in my ebook, Little Food Lovers: Raising Healthy Snackers. Both would still be really nice to pair with my Rise and Shine Tea Latte , Maple & Spice Oat Milk Latte or Maca Hot Chocolate if you want to chocolate it up even more!

Little Food Lovers Raising Healthy Snackers eBook

I packed this loaf with a ton of nourishing ingredients including Genuine Health's Fermented Organic Vegan Proteins+ powder (which is Joyous Health Approved!). I love this protein powder and it's the only one I use because it's fermented , making it easier to digest and the nutrients easier to absorb and because it's organic , which I never compromise on.

Chocolate Protein Loaf

The fermentation helps to make the plant-proteins highly digestible so you don't get bloated and you nourish your microbiome. It's a win-win! 

Ingredients in chocolate protein loaf

And YES, that's a beet right there in that photo above, which you might be surprised to see next to ingredients like chocolate chips and cacao powder but what you might not know is that beets and chocolate are a match made in foodie heaven!

In fact, in my new cookbook, The Joyous Cookbook, I have a recipe for Beet Quinoa Chocolate Muffins that are to die for! If you tend to steer clear of beets because of their earthy taste, not to fret because you won't taste it at all. The raw cacao powder masks it really nicely, but of course, you still get to enjoy all of the health benefits of beets, such as the natural liver detoxification support it provides!

Chocolate Protein Loaf Batter

Beets also provide a lovely and welcome moistness to this dense loaf. Also, if you don't have a gluten-free flour blend, don't stress because you can easily make a substitution like half oat flour and half brown rice flour. I do not suggest subbing in almond flour or coconut flour unless you're a real gluten-free flour baking wizard because they are not a 1 to 1 ratio.

If you're new to gluten-free flours and gluten-free baking in general, I have a handy Flour Substitution Chart that you might find to be helpful. You can download a free copy of it over here or below.

I highly recommend you decorate the top of this loaf with chocolate chunks to increase your chances of getting one in each bite you take. 

This BEET Chocolate Protein Loaf is...

  • Gluten-free and dairy-free
  • Packed with gut-loving fibre and phytonutrients 
  • Blood sugar balancing and metabolism-boosting
  • Kid-friendly

Chocolate Protein Loaf

Here's my recipe for this Beet Chocolate Protein Loaf:

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  • 1-1/2 cups gluten-free flour blend*
  • 1/2 cup shredded coconut
  • 1-1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 scoop chocolate protein powder**
  • 1/2 cup raw cacao powder
  • Pinch fine sea salt
  • 2 eggs, whisked
  • 1 cup grated beets, raw (approximated 2 small-ish beets)
  • 1/4 cup melted coconut oil
  • 2 tbsp water
  • 3/4 cup real maple syrup
  • 1/2 cup mini chocolate chips
  • Optional: Handful chocolate chunks to decorate the top
  1. Preheat oven to 350F (180C). Line a standard size loaf pan with parchment paper.
  2. In a large bowl, combine flour, coconut, baking soda, baking powder, chocolate protein powder, raw cacao powder and sea salt.
  3. In a separate bowl, combine whisked eggs, grated beets, coconut oil and maple syrup.
  4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in chocolate chips. Decorate top with chocolate chunks if using.
  5. Spoon mixture into loaf pan. Bake for 40-50 minutes or until a fork inserted comes out clean.
  6. Let cool completely before slicing. Store in fridge for up to 1 week or freezer for up to 3 months.


This protein loaf will satisfy your belly for hours. It's dense, rich and delicious!
*I use the Bob's Red Mill GF blend but you could also sub with oat or brown rice or quinoa flour or a mix of those.
**If you don't have protein powder, just add 4 tbsp more flour.

Remember it tastes great slathered with some nut butter and enjoyed with your favourite smoothie or tea latte like my Maple Spice Latte or my Rise & Shine Latte

Beet Chocolate Protein Loaf

I have many recipes on the blog where I have incorporated protein powder into them so feel free to check out more recipes with Genuine Health's Fermented Organic Vegan Proteins+, including:

 Sweet Potato Protein Muffins

 Protein Blondie Squares

 Banana Protein Bake

 Carrot Cake Balls

As I type this out, I just realized I haven't done a protein pancake for the blog – I need to make that happen! Would you be into that? Let me know in the comments below!

Have a joyous rest of your week!

Joy xo 

This post was created in partnership with Genuine Health, however all opinions are always my own. Read more about partnership ethos here.

Ruth G.   •   December 2, 2019

Joy - what is the ** next to the protein scoop?

Joy McCarthy   •   December 2, 2019

Jen W.   •   December 7, 2019

I realized that I forgot to add the water and coconut flakes in my loaf. Do you think this is why my loaf came out crumbly?

Joy McCarthy   •   December 9, 2019

Manon T.   •   December 10, 2019

This looks delicious! Do you think « flax eggs » would work in this recipe? Thank you so much.

Joy McCarthy   •   December 10, 2019
Courtney R.   •   April 5, 2022
Joy McCarthy   •   April 12, 2022

Nichola R.   •   December 10, 2019

Hi Joy, is there something we can use in place of the coconut flakes? I’m the only one in my house that likes coconut. Thank you

Joy McCarthy   •   December 10, 2019

Martelle R.   •   March 17, 2020

Hi Joy, I use tigernut flour to make bread because I can’t handle gf or nut flours. Do you know if I could substitute tigernut flour in this recipe, and if so, would it be 1:1? Thanks!

Joy McCarthy   •   March 18, 2020

Shannon M.   •   March 27, 2020

I tried your recipe and it tasted bitter and kind of chemically. I don't know what happened I am so disheartened I lost a lot of money in those products I used and don't make a lot. I make your recipes a lot and never had anything like this happen. Please help me I used everything in the recipe that you used except the protein powder was vanilla. My baking flour was the bobs red mill gluten free. I dont know what I did wrong.

Joy McCarthy   •   March 28, 2020
Shannon M.   •   March 30, 2020
Joy McCarthy   •   March 30, 2020

Rebecca K.   •   September 21, 2020

If you haven't tried this recipe yet - do it! I made this a while back and it was scrumptious! It's a really great way to use up leftover beets too. :)


Courtney R.   •   April 5, 2022

I can taste the potential in this loaf! Unfortunately, I didn't manage to follow it properly and it turned out dry. Will make it again, ensuring I don't miss the water, put the full amount of maple syrup in, and have enough eggs :)

Joy McCarthy   •   April 12, 2022

Patricia   •   April 18, 2022

How many calories in the loaf? Can you use already cooked beets and shave them?

Joy McCarthy   •   April 19, 2022

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