Low Carb Gingerbread Brownies
Low Carb Gingerbread Brownies Get ready for holiday baking with this low carb gingerbread brownie recipe with rich gingerbread flavor and a hint of warmth from spices. Perfect for anyone looking for low-sugar holiday desserts.
Servings: 16 people
Calories: 196kcal
Cost: $10
Ingredients
Gingerbread Cookie Dough
- ¼ cup unsalted butter
- ½ cup brown sweetener
- 1 large egg
- ½ tablespoon molasses optional
- ½ teaspoon vanilla extract
- 1.5 cups almond flour
- ½ tablespoon ground ginger
- ½ teaspoon all spice
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
Brownie Batter
- ½ cup almond flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup powdered sweetener
- 3 large eggs
- ¾ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 teaspoon espresso powder
Instructions
Gingerbread Cookie Dough
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Using a mixer, cream together unsalted butter and brown sweetener. Add egg, molasses, and vanilla. Stir in almond flour, ground ginger, allspice, cinnamon, and baking soda. Using your hands shape the dough into a ball and set aside in the fridge.
Brownie Batter
- Whisk together almond flour, baking powder, salt, and powdered sweetener. Add eggs, melted butter, vanilla, cocoa powder, and espresso powder. Mix until smooth.
- Pour the brownie batter into the prepared pan and spread evenly.
- Drop 9 large spoonfuls of cookie dough batter onto the brownie batter. (see video)
- Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan.
- Remove from the pan and cut into 16 squares. Enjoy!
I strongly suggest you watch the recipe video before making this recipe.
Video
Notes
Patience is Key: Allow the brownies to cool completely before cutting them into squares to ensure they hold together perfectly and slice cleanly.
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Nutrition
Calories: 196kcal | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Fiber: 2g | Sugar: 1g
