Description
These keto gingerbread blondies are soft, chewy, and filled with warm holiday spices and sugar-free white chocolate chips. A festive, low-carb dessert that comes together in one bowl for easy holiday baking.
Ingredients
- 2 cups almond flour
- 2/3 cup brown sugar substitute
- 1 tablespoon cocoa powder
- 1 tablespoon gelatin (optional)
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar-free white chocolate chips
Instructions
- Preheat oven to 325°F (163°C) and grease an 8×8-inch metal baking pan.
- In a large bowl, whisk together almond flour, brown sugar substitute, cocoa powder, gelatin (if using), ginger, cinnamon, cloves, baking soda, and salt.
- Stir in melted butter, egg, and vanilla extract until a thick batter forms.
- Fold in most of the white chocolate chips, reserving a few to press on top.
- Spread batter evenly into the prepared pan and top with remaining chocolate chips.
- Bake for 15–20 minutes, until puffed and set but still slightly soft in the center.
- Cool completely in the pan before slicing into 16 bars.
Notes
- Add extra ginger or cinnamon for a spicier flavor.
- Use sugar-free dark chocolate chips or nuts as an alternative to white chocolate chips.
- Skip gelatin if desired; blondies will be slightly less chewy.
- Reheat briefly in the microwave for a fresh-baked texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 1g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
