This recipe is designed to teach everyone how to make simple keto gingerbread bars
Course Dessert
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 16bars
Calories 106kcal
Ingredients
112gramscoconut flour (1 cup)
1/4tspsalt
10gramsbaking powder (2 tsp)
108gramsbrown sweetener of choice (9 TBS)I use brown monkfruit sweetener
1TBSground ginger
2tspground cinnamon
1tspground nutmeg
3largeroom temperature eggs
1/4cupoil of choiceI use grapeseed oil
1/2cupbutter, melted and cooled
2tspketo maple syrup or maple extractI use Choczero keto maple syrup
Glaze
128gramspowdered sweetener (1 cup)I use powdered monkfruit/allulose blend
2tspvanilla extract
1TBSmilk of choiceI prefer coconut milk
Instructions
Preheat oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper and allow the paper to hang over the sides for easy removal
Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs, oil, melted butter and maple syrup until a smooth dough is formed
Scrape down the sides of the bowl and shape the dough into a ball. Massage the ball in hands to make sure of the texture. The texture should be smooth and hold it shape well
Place the dough into the prepared cake pan and press it evenly throughout the pan. Place in preheated oven. Bake at 350 degrees for 15 to 20 minutes or until golden and a tester comes out clean
Remove from the oven. Cool in pan at least 20 minutes to firm up. Grasp overhanging paper and remove the gingerbread from the pan. Transfer to a wire rack and allow to cool completely before slicing and glazing
Glaze
Combine all the glaze ingredients in a medium mixing bowl. Whisk together until a thick but pourable mixture forms. Cut gingerbread into desired size bars and spoon the desired amount of glaze over each bar
Allow the glazed bars to sit at least 15 minutes so the glaze can firm up. Eat immediately or store leftovers in an airtight container at room temperature up to 5 days