The best of both worlds come together with this keto brownie recipe! Warm gingerbread & fudgy chocolate brownies smothered in a eggnog frosting, these gluten-free brownies are the perfect festive holiday dessert. Made with low-carb brownie mix, and a variety of seasonal spices, for a healthy holiday treat!
Keto, Gluten-Free, Grain-Free
Makes 16 brownies
Ingredients
For Brownies:
1 box of keto brownie mix
2 Eggs
8 Tablespoon Ghee
100g of Unsweetened Milk Chocolate Chips
1 Tsp Ground Ginger
1/2 Tsp Ground Nutmeg
1 Tsp Ground Cinnamon
1/2 Tsp Clove
1/2 Tsp Ground Anise
¼ Cup Water
For Icing:
8 oz Cream Cheese, softened
½ Cup Ghee
1 ⅓ Cup SweetLeaf Organic Better than Sugar! Powdered Sweetener for Frosting
2 Tbs Nutpod’s Unsweetened & Dairy-Free Holiday Nog
1 Tsp Vanilla Extract
Directions
For Brownies:
- Set oven to 325F. Grease your baking pan and set it aside.
- In a large bowl, add eggs, water, and melted ghee. Whisk until all ingredients have mixed.
- Add brownie mix and spices. Whisk until ingredients combine and is smooth. Add chocolate chips and mix.
- Pour batter into a baking pan; ensure it is spread evenly. Bake for 25-28 minutes.
- Remove from oven and let cool for 1 hour.
For Icing:
- While the brownies cool, add cream cheese and ghee to a bowl and beat with a mixer until fluffy (approximately 3-4 minutes).
- Add powdered sweetener, vanilla extract, and Holiday Nog. Beat for 1 minute. Set frosting aside until brownies have cooled.
Assembly:
- Once brownies have cooled, spread frosting about ½ inch thick onto brownies. Cut into 16 servings. Keep refrigerated or freeze to extend shelf life.