“Inspired by my easy brownie recipe, I decided to make ginger ‘blondies’ by omitting the cocoa powder and instead adding vanilla essence. I wanted to give these lovely treats a ‘festive’ twist, so I also added ground ginger. They are best enjoyed with a lovely cup of tea, and you will notice that they made up the ‘cake’ in my Keto Christmas Trifle as they offer the perfect festive flavour!” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Ginger Blondies…
There’s an undeniable joy in indulging in delicious treats over the festive season. For those following a keto lifestyle, finding festive desserts that align with their dietary choices can be a challenge. However, fear not, these ginger-spiced keto blondies are here to save the day!
FOLLOW MONYA:
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Almond flour, a staple in the keto kitchen, serves as the base for these delectable blondies. Its nutty flavour and fine texture create a perfect foundation for the recipe. By using almond flour instead of traditional wheat flour, we eliminate the high-carb content. More importantly, almond flour also provides a dose of healthy fats and nutrients, making these blondies both satisfying and nourishing.
As we embrace the holiday spirit, the addition of ginger brings warmth and depth to the blondies. The subtle spiciness of ginger adds a festive touch, evoking memories of cosy winter evenings.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making dietary changes. Scroll to see the full macros and allergens for these Ginger Blondies. Further down, you will also see all the Desserts
Ginger Blondies
Per serving
Ingredients
- 70 g (2.5 oz) unflavoured coconut oil
- 2 eggs, whisked
- 1 tsp vanilla essence
- 115 g (4 oz) almond flour
- 100 g (3.5 oz) powdered erythritol, confectioners
- 1 tsp baking powder
- 1/2 TB ground ginger
- pinch ground allspice
Instructions
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base and sides of a square brownie tin, approx. 16 x16cm with parchment paper.
- Melt the coconut oil and leave to cool a little before whisking into the bowl of whisked eggs. Add the vanilla essence and mix well to combine.
- In a separate bowl, combine the almond flour, sweetener, baking powder and spices. This is what you should have ready:
- Pour the egg mix into the dry mix and work quickly to combine.
- Pour the mixture into the prepared dish.
- Smooth the surface over and place into the oven for 15-20 minutes or until a cake tester inserted into the centre comes out clean. (I always rotate the dish halfway through cooking too.)
- Remove from the oven and leave to cool for 5 minutes before lifting the whole lot out. Allow to cool on a cooling rack before slicing into 9 equal pieces. I like to use a palette knife to slide it from the parchment as it will tend to stick to the paper the longer its left to stand to cool.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 166Kcal / 695kJ
Fat 16g
Carbohydrates 2.3g
Protein 4.3g
Allergens
Almonds
Eggs
See all the Desserts on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
7 Comments
Hi Monya, Swerve seem too expensive, can I use erythritol instead?
Hi Ayten,
Absolutely! I often use powdered erythritol (which is mostly what Swerve is made of), but I find that I need to add a few drops of liquid stevia to balance out the ‘cooling effect’ that plain erythritol has on the palate. I don’t have that issue with Swerve, which is why I like it. But, YES – powdered erythritol is absolutely perfect!
Monya
x
Hi Monya. These worked beautifully! With no problems at all – a rarity with almond flour I find! Super recipe! May I ask, would you keep these in the fridge or cupboard? And how long would you expect them to last? Could they be frozen? Many thanks. x
Hi Jen! Great question! I don’t have a sweet tooth but my (equally-committed-to-keto-hubby DOES have one!) So, what I do…. after these have cooled and been portioned, I wrap them up individually in clingfilm and I freeze them. I then leave each one / two out a few hours at room temp to defrost (a few hours). Funnyman will certainly find a creative way to enjoy them (mixed with yogurt or cream).Now that we have tier 4 in Berkshire, I don’t even have to make a new, fresh batch for a massive Trifle which I planned to do, so I will simply defrost one or two small squares and add it to his mini Trifle for Christmas day! Merry Christmas! xxx
Hi, I am allergic to Nuts can you suggest an alternative to the Almond flour (I am ok with coconut) ?
Thanks
Layla
Coconut flour is so different to almond flour and I anticipate you will get a MUCH denser mixture because it absorbs moisture like crazy. However, its not as pricey as almond flour so it may be worth doing a ‘trial run’ and play around using half the quantity coconut flour to the almond flour amount mentioned above? Let me know how that turns out? xxx
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx