Gingerbread Bars

The recipe makes 12 servings.

Ingredients:

1 ½ cups almond flour (5.3 oz / 150 g)
2 scoops HLTH Code Vanilla
½ cup golden monk fruit or brown erythritol (3.5 oz / 100 g)
¼ cup unsalted butter, melted (2 oz / 57 g)
¼ cup almond butter (2.5 oz / 70 g)
2 medium sized eggs
1 Tbsp blackstrap molasses
1 tsp vanilla extract
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
Pinch of salt
Optional topping: keto white chocolate drizzle

Instructions:

Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper.

In a large bowl, whisk together the melted butter with the almond butter, sweetener, eggs, vanilla, and molasses until smooth.

Stir in the almond flour, HLTH Code Vanilla, baking powder, salt, and all the spices. Mix until a thick dough forms.

Spread evenly into the prepared pan. Bake for 22–25 minutes, or until the edges are golden and the center is just set.

Let cool completely before cutting into 12 bars.

Optional: drizzle with melted keto white chocolate for a marble effect.

Nutritional breakdown per bar. Recipe makes 12 servings.

215 Calories
9g Protein
17g Fat
3g Fiber
7g Total Carbs
4g NET Carbs