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keto no bake ginger bread
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Keto Gingerbread Cream Cheese Bites

Prep Time30 minutes
Refrigeration2 hours
Total Time2 hours 30 minutes
Course: Dessert, Snack
Keyword: Keto Christmas, keto fat bomb, keto gingerbread
Servings: 10 fat bombs
Calories: 141kcal

Ingredients

Gingerbread Cookie Dough

  • 1 batch easy keto caramel sauce *substitute Sukrin brown sugar for the monkfruit sweetener for a richer flavour
  • 1 cup almond flour 112g
  • 1 tbsp coconut flour 7g (or 3 extra tablespoons of almond flour)
  • pinch of salt 1/8 tsp if using unsalted butter in the caramel
  • 1 tsp ginger ground
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp cloves

Cream Cheese Glaze

  • 2 tsp cream cheese softened, 10g
  • 5 1/4 tbsp powdered monkfruit/erythritol sweetener 63g
  • 1 1/2 - 2 tbsp light cream or low carb milk heavy cream will require extra to thin out the mixture
  • 1/4 tsp vanilla extract
  • Stoka Sugar Free Sprinkles optional, use SAMMYSAM for 20% OFF

Instructions

  • Follow my directions for making easy caramel sauce. Remember to use Sukrin brown sweetener instead of powdered monkfruit/erythritol sweetener for a richer flavour. You can also add 1/2 tsp molasses for minimal additional carbs and an even more intense flavour!
  • Set the caramel sauce aside to cool.
  • Meanwhile, whisk together your almond flour, coconut flour, spices and salt in another bowl (as you can see in the photos, I didn't even bother with a second bowl, lol).
  • Once the caramel sauce has cooled to room temperature and thickened, add the dry ingredients and stir until you get a thick batter.
  • Roll the batter into balls and place them on a parchment lined plate. Place the place in the fridge or freezer for 1-2 hours uncovered to let them firm up.
  • To make the glaze, whisk together the 4 ingredients including cream cheese, powdered monkfruit erythritol sweetener, light cream or low carb milk and vanilla extract in a small bowl. Continue to whisk until smooth (it should be quite thick but you can add a touch of additional milk/cream if you find it difficult to work with).
  • Roll the chilled gingerbread bites in the cream cheese  glaze until fully coated. (I like to use a small spoon for this).
  • Place the coated gingerbread bites back on the parchment lined plate and back in the fridge or freezer to set for another 1-2 hours. Then enjoy!

Notes

Ingredients Links

  • Almond Flour
  • Coconut Flour
  • Powdered Monkfruit/Erythritol Sweetener
  • Vanilla Extract
  • Sukrin Brown Sweetener
  • Xanthan Gum
 

Tips

  • Add 1/2 tsp molasses to your caramel sauce for the ultimate gingerbread flavour for minimal carbs!
  • Place you're caramel sauce in the fridge to cool it faster.
  • If you don't have Sukrin brown sweetener, you can just use regular powdered monkfruit/erythritol sweetener or swerve for this recipe.
  • These are also great with nuts or seeds added!