Keto Gingerbread Blondies
Gingerbread cookies aren't just Santa's favorite treat, we love them too! That's why we've taken this sweet and (a little) spicy dessert and made them into keto friendly gingerbread blondies. While regular cookies might use frosting to balance out the rich spice of gingerbread, we've added our smooth, creamy white chocolate chips. And instead of decorating batches and batches of cookies, you can make these blondies in about 30 minutes! That gives you and the family plenty of time to sit by the Christmas tree and enjoy the holiday season! 🎄
This recipe comes to us from Carolyn over at All Day I Dream About Food! Her keto recipes are dreamy and she has some great holiday dessert ideas!
Makes 16 bars. Macros per serving (1 bar):
Calories: 157 | Fat: 14.2 g | Net Carbs: 2.7 g | Protein: 3.9 g
- 2 cups almond flour
- ⅔ cup brown sugar substitute
- 1 tbsp cocoa powder
- 1 tbsp grassfed gelatin (optional)
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, melted
- 1 large egg
- ½ tsp vanilla extract
- ⅓ cup ChocZero White Chocolate Chips
Preheat the oven to 325F and grease an 8×8 inch metal baking pan
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, gelatin, ginger, cinnamon, cloves, baking soda, and salt.
Stir in the butter, egg, and vanilla until well combined. Then stir in most of the ChocZero White Chocolate Chips, reserving a few for the top of the blondies.
Spread the batter evenly in the prepared baking pan and press the remaining ChocZero White Chocolate Chips into the top.
Bake 15 to 20 minutes, until puffy but the top is still a bit soft. Remove and let cool completely in the pan before cutting into bars.