Description
Indulge in the festive spirit with these Low Carb Gingerbread Brownies with Powdered Sugar! These delightful treats combine the rich, chewy texture of brownies with the warm spices of traditional gingerbread, creating a scrumptious dessert that’s perfect for holiday gatherings or cozy nights in. Whip them up in just 40 minutes and enjoy guilt-free, low-carb indulgence that will have your taste buds dancing. The easy-to-follow recipe makes this dessert a go-to for both busy weeknights and festive occasions. Whether topped with a light dusting of powdered sugar or served alongside whipped coconut cream, these brownies are sure to brighten any celebration!
Ingredients
Scale
- 1 1/4 cups Almond Flour
- 1 cup Swerve Confectioner’s Sugar Substitute
- 1 tsp Cinnamon
- 1 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 2 large Eggs
- 1/4 cup Sugar-Free Honey
- 1/3 cup Lily’s Dark Chocolate Baking Chips
- 1/3 cup Butter (softened)
- 1 tbsp Swerve Confectioner’s Sugar Substitute
Instructions
- Preheat your oven to 350°F (175°C).
- Melt butter and dark chocolate baking chips together in a microwave-safe bowl until smooth.
- In a mixing bowl, combine almond flour, Swerve confectioner's sugar substitute, cinnamon, ground ginger, nutmeg, eggs, sugar-free honey, and melted butter-chocolate mixture; blend until smooth.
- Line a 9×9-inch baking dish with foil and spray lightly with baking spray.
- Pour the batter into the prepared dish and bake for 20-25 minutes until set.
- Allow brownies to cool before dusting with Swerve confectioner's sugar substitute and slicing.
Nutrition
- Serving Size: 1 brownie (40g)
- Calories: 140
- Sugar: 1g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg