This recipe is designed to teach everyone how to make quick keto ginger maple bars
Course Dessert
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 12bars
Calories 94kcal
Ingredients
1/2cupvery soft room temperature butter
25gramsgranulated sweetener of choice (2 TBS)I use granulated monkfruit sweetener
25gramsbrown sugar sweetener of choice (2 TBS)I use brown monkfruit sweetener
60gramsketo maple syrup (3 TBS)I use Choczero maple syrup
3largeroom temperature eggs
1tspmaple or vanilla extract
112gramscoconut flour (1 cup)
10gramsbaking powder (2 tsp)
1tspground ginger, adjust to taste
1/4tspsalt
4ozketo white chocolate chipsI use Choczero white chocolate baking chips
Topping
1TBSbrown sugar sweetener of choice
1tspground ginger or ground cinnamon
Instructions
Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Set aside. Allow the paper to hang over the sides for easy removal. Place the butter, both sweeteners and the maple syrup in a large mixer bowl. Beat on medium for 1 minute or until creamy.
Add the eggs, and maple/vanilla extract. Beat on medium until combined. Sift the dry ingredients into the wet ingredients until there are no lumps. Beat on medium for 1 minute or until a smooth dough forms. Use a wooden spoon and gradually add the white chips into the dough until evenly distributed. Form dough into a smooth ball.
Place the dough ball into the prepared cake pan. Press the dough evenly throughout the prepared cake pan. Use a fork and stir the topping ingredients together until there are no lumps. Sprinkle the topping evenly over the dough. Place in the preheated oven. Bake at 350 degrees for 20 to 25 minutes or until golden.
Remove from the oven and allow to cool in the pan at least 30 minutes or until firm. Grasp the overhanging paper and gently lift the slab from the cake pan. Transfer to a wire rack and allow to cool completely before cutting into desired size bars.