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Healthy Gingerbread Protein Brownies are low-calorie, made gluten and dairy-free and made better for you balanced with protein! A healthy, low-sugar dessert! Gluten Free + Low Calorie
There's nothing better than a healthier, lightened up holiday dessert that's rich, fudgy, chocolatey and bursting with gingerbread flavor - and these gingerbread protein brownies are just that!
They're also made with simple, high-quality ingredients you can find at Albertsons (or any of their company stores) and are SO yummy. Basically, they're amazing and you'll want to eat them year-round!
What Makes This Gingerbread Brownie Recipe Better For You?
These rich and fudgy gingerbread brownies are not only lower in calories, but they’re also made with real food ingredients, have more protein and are gluten-free. A better for you holiday baked good recipe! Here’s a few more reasons why I love them for a healthier holiday dessert!
- Low-Calorie – Each bar is only 187 calories which is considered low-calorie. Note - you can make these brownies lower in calories by slicing into 12 bars.
- Gluten-Free - The flour is gluten-free baking flour from Open Nature®. It works nicely with baked goods recipes! All other ingredients are naturally gluten-free in this recipe.
- Low-Carb – Desserts tend to be high in refined carbohydrates and saturated fat making them really challenging for weight loss. This recipe is just 12 grams of carbohydrates per brownie and has 2 grams of fiber. Net carbohydrates is only 10 which makes this a low-carb dessert.
- Higher Protein – If you’re going to eat desserts, they should always be balanced with protein or enjoyed with a protein on the side. This is important for blood sugar and to manage cravings. This recipe uses Open Nature® Protein powder which is high-protein and has a really delicious flavor!
- Healthy Fat – The fat in this recipe is coming from heart healthy fats like Open Nature® almond butter!
- High quality ingredients – This is why I shop at Albertsons and purchase Open Nature® products. They are high quality, products at a great value! I’ve used Albertsons Grocery Delivery and DriveUp & Go™ services for convenient shopping too!
Ingredients For Making Gluten Free Gingerbread Brownies
- Gluten Free Baking Flour, I used Open Nature
- Chocolate Protein Powder, I used Open Nature
- Baking Soda
- Cinnamon, Ground Ginger
- Coconut Oil
- Almond Butter, I used Open Nature
- Egg
- Chocolate
- Unsweetened Almond Milk
You will also need an 8-inch by 8-inch baking pan, parchment paper, a small saucepan and a medium mixing bowl.
How To Make Gingerbread Brownies With Protein
Making gingerbread brownies with protein is quite simple and you don't need baking skills to do it. This gingerbread recipe comes together in two easy steps.
The first step is making the brownie layer. You do this by mixing together the flour, protein powder, baking soda, cinnamon and ground ginger in a mixing bowl. Then melting the coconut oil, peanut butter and cocoa powder over low heat in a small saucepan. Once the ingredients are melted, stir in the egg and vanilla until combined then mix the wet ingredients in with the dry ingredients.
Transfer the batter to a square baking pan with parchment paper (this makes removal super easy!) and bake. After the brownies bake, cool at room temperature about 15 minutes.
The second step is making the chocolate layer by melting the chocolate, peanut butter and milk together in a small saucepan over low heat. Once it's melted pour over the brownies and smooth into an even layer. You can sprinkle cinnamon and ground ginger over the top for an eye-appealing dusting and add chocolate chips on top if you wish! Then chill the brownies in the refrigerator a minimum of 45 minutes and slicing and enjoying!
How To Store Gingerbread Brownies
These ginger spiced brownies are fudgy and chocolatey. It's really important to store them in the refrigerator or in a cool place so they do not melt. They also taste the best when they are chilled!
Substitutions For Gingerbread Protein Brownies
Here's a few substitutions you can make for these low-calorie gingerbread brownies. Please remembers that substitutions can change the texture of the brownies and will change the nutrition values.
- Flour - Gluten Free Oat Flour may be substituted, or you can make your own oat flour with oats. I have not tested this recipe with other flours though and I never bake with white or whole wheat sugar as they are highly refined which I never recommend.
- Spices - You can add or omit spices are you like. This recipe is quite adaptable! Nutmeg, cloves would be wonderful flavor additions to the recipe as is, or you could do a pumpkin spice blend instead. Yum!
- Milk - Any milk can be used in this recipe.
- Egg - You can try swapping the egg for a flax egg. To make a flax egg, combine one tablespoon of ground flax with two tablespoons of water. Mix and let it sit until it's thick. I have not tested this recipe using a flax egg, but that's what I would try if I wanted to omit the egg.
- Protein Powder - I have not tried using another protein powder in the recipe and cannot guarantee you will have the same results with another brand. I find protein powders work very different in recipes so best to stick to the Open Nature one I used.
- Almond Butter - Peanut butter, cashew butter or tahini can be swapped for almond butter. I do not recommend using sunflower butter as the baking soda will react to it and turn the brownies green.
- Dairy Free - Use dairy-free chocolate chips as needed!
I buy my Open Nature products at my local Albertsons & Safeway, but you can find them exclusively at all Alberson Companies stores including ACME Market, Vons, Pavilions, Shaw’s, Star Market, Jewel-Osco, Tom Thumb, Randalls, United Supermarkets and Carrs/Safeway. Check out Alberstons.com or Safeway.com to find a store near you!
Healthy Gingerbread Protein Brownies
Ingredients
For the Brownie Fudge Layer
- 1/2 cup Gluten Free Baking Flour
- 1/3 cup Chocolate Protein Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup coconut oil melted
- 1/4 cup almond butter unsalted with no sugar added
- 2 tablespoons unsweetend cocoa powder
- 1 teaspoon vanilla extract
- 1 egg
For the Chocolate Layer
- 1/4 cup chocolate chips
- 1/8 cup unsweetened almond milk
- 2 tablespoons almond butter unsalted with no sugar added
Instructions
To Make The Brownie Layer
- Preheat the oven to 350 F. Prepare an 8-inch by 8-inch baking dish by layering parchment paper.
- In a medium mixing bowl, combine the gluten free baking flour, protein powder, baking soda, cinnamon and ginger.
- Over very low heat on the stove in a medium saucepan, stir together the coconut oil, cocoa powder and almond butter. Stir until combined and smooth. Remove from the heat and whisk in the vanilla and egg until combined.
- Add the wet mixture to the dry mixture in the mixing bowl. Stir to combine then pour into the prepared baking dish and spread into an even layer.
- Bake 15 minutes then cool completely about 15 minutes at room temperature.
To Make The Chocolate Fudge Layer
- Over very low heat on the stove in a medium saucepan, stir together the chocolate, milk and almond butter. Stir until combined and smooth. Remove from the heat and pour over the top of the brownie layer. Smooth into an even layer. Sprinkle with cinnamon, ginger and chocolate chips on top if desired.
- Refrigerate 45 minutes or until the chocolate layer is firm. Then remove from the oven and slice into 9 brownies (you can slice into 12 brownies for a slightly lower calorie too!).
- Store brownies in the refrigerator up to 15 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes!
Nutrition
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