LOW-CARBOHYDRATE GINGERBREAD SPICED SQUARE
The Low-Carbohydrate Gingerbread Spiced Square captures the spirit of festive baking more lightly and mindfully. Almond flour and coconut flour create a nutty and wholesome base, while ground ginger infuses the batter with a warming spice that feels instantly comforting. A single egg binds the mixture, erythritol provides balanced sweetness without refined sugar and melted butter enriches the texture with moist tenderness. Baking powder adds lift, ensuring the crumb stays soft and light. It is ready in under thirty minutes, which is a versatile delight that works beautifully as a seasonal snack, a cosy afternoon tea companion or even as a quick dessert. Served warm with cream or cooled and wrapped for an on-the-go bite, the Low Carbohydrate Gingerbread Square proves that festive flavours can still be enjoyed in a way that is both satisfying and aligned with low-carbohydrate living.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Christmas, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low/No Sugar, Quick & Easy, Vegetarian, Kid Friendly
DISH TYPE
Cake
INGREDIENTS
There are the following ingredients for Low-Carbohydrate Gingerbread Spiced Square:
- 12 grams | 0.42 ounces | 2 tablespoons almond flour
- 12 grams | 0.42 ounces | 1 tablespoon erythritol
- 3.5 grams | 0.12 ounces | ½ tablespoon coconut flour
- 0.50 grams | 0.02 ounces | ¼ teaspoon ground ginger
- 50 grams | 1.76 ounces | 1 large egg
- 15 grams | 0.53 ounces | 1 tablespoon butter, melted
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
FULL NUTRITIONAL INFORMATION
- Calories: 263 kilocalories
- Fat: 23.5 grams
- Saturated Fat: 9.5 grams
- Carbohydrate: 5.1 grams
- Sugar: 1.1 grams
- Fibre: 2.6 grams
- Sodium: 193 milligrams
- Protein: 9.6 grams
- Calcium: 63 milligrams
- Potassium: 175 milligrams
- Iron: 1.5 milligrams
PREPARATION
These steps are followed for the preparation of Low-Carbohydrate Gingerbread Spiced Square:
- Preheat Oven: Heat to 175 °Celsius and line a small (10 centimetre × 10 centimetre) baking tin or ramekin with parchment paper for easy removal.
- Mix Dry Ingredients: In a bowl, whisk 2 tablespoons almond flour, ½ tablespoon coconut flour, 1 tablespoon erythritol, ¼ teaspoon ground ginger and ¼ teaspoon baking powder until uniform. This ensures even spice distribution and lift.
- Add Wet Ingredients: Crack in 1 egg and pour in 1 tablespoon melted butter. Stir gently until a smooth and thick batter forms without streaks of dry flour.
- Check Consistency: The batter should be moist but not runny, so if too stiff, add a teaspoon of almond milk and fold to adjust.
- Transfer to Tin: Spoon the mixture into the prepared tin, smoothing the surface with the back of a spoon for an even top.
- Bake: Place in the oven and bake for 15 to 18 minutes or until the centre springs back when lightly pressed and a skewer inserted emerges clean.
- Cool Slightly: Remove from the oven and allow the square to rest in the tin for five minutes to set the crumb.
- Slice and Serve: Lift out using the parchment and slice into one generous square. Serve warm or at room temperature.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
Here are some helpful tips for Low-Carbohydrate Gingerbread Spiced Square:
- Measure Precisely: Level almond and coconut flours to prevent dryness or density.
- Fresh Spice: Use high-quality ground ginger for the brightest flavour and aroma.
- Avoid Overmixing: Stir only until combined to keep the crumb tender and light.
- Even Thickness: Smooth the batter surface to ensure uniform baking and rising.
- Test Early: Begin checking at 15 minutes to avoid overbaking and dryness.
- Rest Before Slicing: Allow the square to cool briefly to reduce crumbling.
VARIATIONS
- Spice Blend: Add ⅛ teaspoon cinnamon or nutmeg for deeper festive warmth.
- Citrus Zest: Stir in ½ teaspoon lemon or orange zest to brighten the flavour.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking for texture.
- Chocolate Drizzle: Melt sugar-free dark chocolate and drizzle over the cooled square for extra indulgence.
- Vegan Option: Replace the egg with 2 tablespoons of aquafaba and use coconut oil instead of butter.
PREPPING AND STORAGE
- Refrigerator: Store the cooled gingerbread square in an airtight container for up to three days. Reheat gently in the microwave for 10 seconds before serving.
- Freezer: Wrap tightly in cling film and freeze for up to one month. Thaw overnight in the fridge and warm briefly in the oven to revive freshness.