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.
Barbara Benson says
I made these last Xmas and loved them. Do you think they will freeze well or at least for a week?
Carolyn says
Yes, they should do well in the freezer!
Katie says
Can’t wait to try! I have gelatin sheets, that prob won’t work will it? Any thoughts? I know it’s optional but would love to have them be chewy!
Carolyn says
I’ve never used gelatin sheets, they don’t sell them here as far as I know. I wish I could advise!
Cheryl says
These are insanely delicious! The flavor and texture is perfect! Very easy to make, too! These are better than regular gingerbread!
Lorraine says
I made these gingerbread blondies today. They are soooo delicious and taste just like gingerbread!! I can’t wait to add these to my holiday events this year! Thank you so much for this fantastic recioe!!
Pan says
I’ve already made these about half a dozen times. They are excellent, and loved by non-low carbers as well. Sometimes I use Lily’s pumpkin spice baking chips in them.
Allyson Zea says
Wow, this looks so unique, and will fit into my keto diet! Thank you for the easy recipe!
Matt Taylor says
So yummy! I love gingerbread and blondies, so the combination is fantastic, and keto as well, perfect! I will have to share these with my brother.
Erin says
I love gingerbread, and these are such a great treat! Super easy to make too!
Kathleen Desko says
Can I leave out the cocoa powder? I like my blondies blonde, not dark.
Carolyn says
Sure thing! It’s only for colour anyway.
Becky Gardiner says
Well, these are amazing. It’s not Christmas without gingerbread and this recipe foots the bill for me! Thank you for sharing it, Carolyn!
Lorinda says
If you’re using gelatin to increase chewiness, maybe using all egg whites instead of the whole egg? I know that in chaffles and puddle cookies, subbing all whites for the same volume of whole egg increases chewiness.
Carolyn says
Actually I find that using egg yolks, rather than egg whites, increases chewiness and gooeyness.
Lisa Hernandez says
I think I’m going to try this recipe as a base for magenbrit, which is a Swiss gingerbread treat. Ill let you know how it turns out. It looks delicious.
Caroline says
Huge hit!
I made them for my family and they loved them!
Can’t seem to locate white chocolate chips in Calgary so I used dark.
Still really good. Definite keeper. My binder is getting full!
Thanks Carolyn ????
Brígida Sullivan says
Wonderful! Serve atop chantilly cream with a dollop of whipped cream. Dinner Party worthy.
Love your books!
Carolyn says
Thanks so much!
Kathleen James says
These came out fantastic!
Thank you!
Dawnj says
My husband loved these, especially the spice bar flavor accompanied by gingerbread taste. I loved it all. My favorite part is the texture of the bar—soft and chewy! Comes together quickly for an evening snack.
Catherine says
I made these today and they are so delicious! Love the taste of ginger. Thank you for a great recipe.
Angela says
I made these babies tonight and OMG, are they ever GOOD!! Moist, chewy, amazing flavor, spices are perfect. Can’t wait to make some for my keto daughter and son-in-law next week. Definitely going into my holiday sweets lineup. Thanks so much for another winner 🙂
Carolyn says
So glad you liked them!
Helen Lemon says
What can I substitute for the beef gelatin powder? Would collagen peptides powder, ground chia seeds or psyllium husk powder work?
Carolyn says
None of the above but as I say in the video, it’s optional if you don’t want to use it.
Christine McVearry says
Can coconut oil be subbed for the butter?
Carolyn says
Yes, but the consistency will be a bit different in the end.
Amanda says
Very tasty and super easy. Turned out exactly like in the picture. Just to note that I think the spice amount for cloves at least is different in the video from the recipe. I used the recipe amount. These are excellent!
Carolyn says
Oops, you’re right. I said the wrong thing in the video. Either way, it’s not a huge deal!
Tracy Andries says
I love gingerbread anything too. Funny how I hated it when I was younger. This will definitely go on my Christmas baking list. Thank you for all your wonderful recipes.