Chewy keto blondies with a kick of ginger and studded with sugar-free chocolate chips. An easy and delicious keto holiday dessert recipe. This post is sponsored by ChocZero.
I’m kind of a gingerbread freak and I make no apologies for that. I simply love that deep spicy flavor, and all of the nostalgic feelings it elicits. There’s nothing that says Happy Holidays quite like gingerbread.
I create several keto gingerbread recipes every year. Fan favorites include my Keto Gingerbread Cookies, Gingerbread Pound Cake, and Gingerbread Cake Roll. But the list goes on and I could happily make, and eat, gingerbread year round.
It’s a flavor that lends itself so well to keto desserts, from cookies to cake – I’ve even made Gingerbread Martinis!
Gingerbread blondies are a huge hit
I already know you’re going to love these keto gingerbread blondies, because they’ve been tried, tested, and reader-approved
Last year, I hosted a book signing for The Ultimate Guide to Keto Baking, and I brought some treats to share with the attendees. On a whim, I tinkered with my Keto Brown Butter Blondies, adding gingerbread spices and brown sweetener.
And I had just gotten hold of some of the ChocZero white chocolate chips, so I threw those in too. Boy I was glad I did!
Suddenly I had everyone asking me for the recipe but I didn’t have one to share. I only had rough recipe notes at home and I hadn’t even bothered to take photos. Bad food blogger. Bad, BAD!
So I am making up for it right now. Not only am I sharing the recipe, I am also sharing a video so you can see just how easy and delicious they are.
How to make Keto Gingerbread Blondies
This keto blondies recipe is quick and easy, and really only takes about 30 minutes, start to finish. The hard part is waiting for them to cool so you can dig in!
Here are my best tips for getting it right:
- Prep your dry ingredients first, whisking together to break up any clumps. Both the almond flour and the sweetener can clump up a bit so be sure to break those up.
- Use a brown sugar substitute for a more authentic gingerbread flavor. If you don’t have access to one, try adding 2 teaspoons of molasses. It will only add about half a gram of carbs to each bar.
- The cocoa powder is simply to give the gingerbread blondies a darker appearance. It won’t make them taste like chocolate at all.
- The gelatin is optional, but it adds a delicious chewiness.
- Determine your own level for the spices. If you like things really gingery, feel free to add more in.
- Jazz up your keto gingerbread blondies with some white chocolate chips! It pairs so nicely with gingerbread and the contrast of white chips with dark blondies is so pretty. You can sub in dark chocolate chips if you prefer.
- Use a metal baking pan as it conducts heat more efficiently and evenly. Glass or ceramic can cook your blondies too much on the edges while leaving the middle under-baked.
- Remove from the oven before they seem fully cooked. They will continue to cook in the pan a bit and you want that maximum chewiness! They should be puffed but still a bit soft to the touch.
How to store Gingerbread Blondies
Like any keto brownies or blondies, these are good on the counter for a few days but should be refrigerated or frozen if they will be around longer.
Don’t leave them out in the open, exposed to the air, as they can dry out quickly. Cut them into bars and either store them in an airtight container or wrap up tightly in plastic wrap.
For maximum gooeyness after storing in the fridge or freezer, give them a quick zap in the microwave. Get that gorgeous white chocolate all melty again!
More delicious keto blondie recipes
- Keto Snickerdoodle Blondies
- Keto Cranberry Bliss Bars
- Keto Caramel Blondies
- Keto Butter Pecan Blondies
- Keto Butter Rum Blondies
- Keto White Chocolate Macadamia Nut Blondies
Keto Gingerbread Blondies
Ingredients
- 2 cups almond flour
- ⅔ cup Swerve Brown
- 1 tbsp cocoa powder
- 1 tablespoon grassfed gelatin (optional)
- 1 tablespoon ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup sugar-free white chocolate chips
Instructions
- 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 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 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.
Alana says
taste is a-MAZE-zing! I expected nothing less! The only thing I would do differently is save all choco-chips for topping. Every place a chil made contact with my well-greased dozen-brownie form pan it STUCK HARD and would break the blondie instead of letting go. The only ones that made it out whole were ones where no chips were touching the metal. With this plan in place, I will definitely be making this again! I’m a huge gingerbread fan and this recipe brings great “ginger-joy”!🤤
Kimberly says
Omg! These were absolutely delicious! Thank you for such a great buttery, sweet and chewy blondies recipe!