Black Bean Gingerbread Bars

The holidays are here! Get cozy this cheery season with our macro-friendly gingerbread bars, made with lots of spices, blackstrap molasses, and a black bean base. Don’t worry, you’ll never taste the beans—they serve as a binder that keeps fat grams down without compromising flavor or texture (and they add a hearty 3 grams of fiber per bar!).

To help lower the overall sugar, we used a combination of brown sugar and Lakanto Monkfruit Sweetener to sweeten the bars. If you’re not into monk fruit, you can substitute an equal amount of white sugar, coconut sugar or brown sugar (and adjust the macros!). Don’t skimp on blackstrap molasses, though. Molasses is key to getting that signature gingerbread flavor, so don’t play around with any other substitutes.

3 g
15 g
5.5 g
12 (serving size = 38 g)


  • 1 15 oz can of black beans, rinsed and drained
  • 1/2 tsp ground coffee
  • 60 g oat flour or ground old fashioned oats (gluten-free, if desired)*
  • 60 g coconut oil, melted
  • 32 g brown sugar
  • 40 g Lakanto Monkfruit Sweetener
  • 36 g blackstrap molasses
  • 1 1/2 tsp ginger
  • 3/4 tsp cinnamon
  • 1/2 tsp cloves
  • Pinch of black pepper
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp apple cider vinegar
  • 10 g powdered sugar
  • 1/2 tsp water
  • Prep Time 5 minutes
  • Cooking Time 20-25 minutes
  • Difficulty Easy


  1. Preheat the oven to 350 F and line an 8-inch square baking pan with parchment paper.

  2. Add all the ingredients for the gingerbread bars into the bowl of a food processor and pulse until combined. Scrape down the sides of the bowl and pulse one more time. Pour the batter into your lined pan. It should be thick but spreadable. Bake the bars for 20 minutes, until set and just cracked at the top. Let the bars cool completely in the pan before slicing or icing.

  3. To make the icing, stir a 1/2 teaspoon of water into the powdered sugar. You may need a literal drop or two more of water to get the right consistency, but be careful not to add too much, otherwise, your icing will be runny. Spoon the icing into the corner of a small zip-seal baggie and snip off the tip so you have a hole about the size of a pencil point. Zigzag the frosting over the cooled bars, slice and enjoy!

A coffee or spice grinder is perfect for grinding oats into flour, or you can use a high-speed blender or food processor.

Click here to download your FREE Nutrition Guide

This guide is jam-packed with everything you need to know about nutrition.
From tracking macros to meal ideas.
Loading comments...

Other recipes you might like


Potato Bowls

This is for you sports fans (or even those of you just around for the commercials)!

Continue Reading >
Published on 02/03/2017


Zucchini Bites

This zucchini-bite recipe is a super easy and macro friendly side dish to add to any meal. We made them in mini muffin tins but they...

Continue Reading >
Published on 06/19/2016


Keto Cheesy Cauliflower and Broccoli Rice

Looking for the perfect side dish for your next group gathering? Try this Keto Cheesy Cauliflower and Broccoli Rice to satiate those...

Continue Reading >
Published on 04/11/2019

Get more articles like this mailed to your inbox

Enter your email address below and be the first to know when new articles get released from Working Against Gravity.

Sign up to get new articles to your inbox

We respect your privacy!