Gingerbread Bars #1


Click to enlarge
Click to enlarge

Got a hankering for the taste of gingerbread today and thought I’d give it the low-carb conversion stab in the kitchen.  I combined two recipes to come up with these, actually,  a low-carb graham cracker recipe and a conventional sugar-based gingerbread cookie recipe.  I’m quite pleased with the result, too!  I detest rolling out dough and cutting into shapes, so I opted to press this dough into a sheet pan and cut into squares.  Ever so much easier! 🙂  I wanted so badly to substitute 2 T. molasses for 2 T. of the imitation honey, so I could get the rich taste molasses gives gingerbread…….but at 16 carbs per T., that would have boosted the net carbs per cookie from 2.2 to 6.5!!  😦  I did the numbers to be sure first!  So no molasses went into these, folks.   But flavor was still good without it.  🙂  I froze some of these and think they are better out of the freezer than thawed!  Freezing makes them more like the Marranitos (Ginger Pigs) one sees at Mexican bakeries!   Mmmmm!  I’d like to increase moisture a bit in these and am modifying recipe to have 4 T. glycerine.  May add a little cream cheese if this doesn’t do the trick.   Will update recipe as appropriate.


1 c. coconut flour

½ c. whey protein, unflavored, unsweetened (I use NOW brand at <1 carb per 1/4 c.)

½ c. almond flour

¼ c. dark flax meal

½ tsp. salt

2 tsp. baking powder

½ tsp baking soda

2 tsp. cinnamon

2 tsp. ground ginger

1½ tsp. ground cloves

¼ c. granular Splenda + ¼ c. granular erythritol

¾ c. unsalted butter, softened and creamed

¼ c. imitation honey with xylitol

1 tsp. vanilla extract

4 T. vegetable glycerine (optional, but helps retain moisture and adds a touch of sweetness)

3 eggs, beaten

2 tsp. white vinegar

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients in one large bowl.  In another bowl, cream softened butter and using a whisk, beat in the eggs one at a time.  Add honey, vanilla, glycerine and vinegar.  Now pour dry ingredients slowly into the wet and stir well with a rubber spatula until batter is well-blended.  Wearing plastic gloves or baggie “gloves”, press dough into 11×17 parchment lined sheet pan.  Try to maintain even dough thickness throughout, smoothing the surface as much as possible with the palm of your hand.  You can chill this dough to stiffen it up, roll out 1/4″ thick on floured board and cut out shapes, if you’re of a mind.  I just hate doing that, personally, as my shapes get messed up more than not transferring cutouts to pans.  Pop into 35oº oven for about 10 minutes or until enter is done to the touch.  Do not overcook edges!  Cut into 32 squares (4×8) when cooled.   Store leftovers in ziploc bag in refrigerator.

NUTRITIONAL INFO:   Makes 32 bars, each contains:

101 calories

7.29 g  fat

5.39 g  carbs, 3.18 g  fiber, 2.21 g  NET CARBS

3.67 g protein

111 mg sodium

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