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Sharing some perfect Fall blondies today! My Keto Pumpkin Blondies are low carb, low sugar and absolutely delicious!

If you love carb friendly recipes like we do, try our Fudgy Keto Brownies too!

Blondies

I’ve enjoyed creating new low carb recipes on Picky Palate! These pumpkin blondies are soft, tender and you won’t know they have healthier ingredients in them!

Why You’ll Love This Recipe

Carb Friendly Dessert. If you are following a low carb diet, this blondie recipe is a delicious sweet treat option.
Easy To Make. With my step by step instructions and photos, you’ll have no trouble making this blondie recipe.

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Ingredients For Keto Blondies

Here are the ingredients you’ll need to make these keto style blondies at home. See the recipe located at the bottom of the page for full details and instructions.

Super Fine Almond Flour– I use Bob’s Red Mill
Lakanta Monkfruit Sweetener with Erythritol, classic– I find this brand at Sprouts.
Lakanta Monkfruit Sweetener with Erythritol, golden– This is similar to a brown sugar, but keto friendly.
Ground Cinnamon– Cinnamon adds a little spice to the blondies.
Kosher Salt- Kosher salt is a coarse salt commonly used in cooking and baking.
Baking Soda– Baking soda helps the blondies rise during baking.
Pumpkin Puree- Find pumpkin puree in the baking section of the grocery store. Make sure it’s not pumpkin pie filling.
Natural Creamy Peanut Butter– Your favorite brand of peanut butter works great.
Large Egg– For consistency I use large eggs in baking.
Almond Extract– Optional, but adds a nice layer of flavor.
Sugar Free White Chocolate Chips or Chunks, I used Lily’s brand or Choc Zero- I can find this brand in my local grocery store. Check Amazon too.
Sugar Free Dark Chocolate, Lily’s or Choc Zero– If your grocery store carries it, it will likely be by the regular chocolate chips.

How To Make Keto Pumpkin Blondies

Preheat Oven and Prepare Baking Dish. Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.

Dry Ingredients. Place almond flour, sugar substitutes, cinnamon, baking soda, and salt in a large mixing bowl. Stir to combine.

Wet Ingredients. Place pumpkin puree, peanut butter, egg and almond extract in a medium mixing bowl, stirring until well combined. add to dry ingredients almond with white chips/chunks, stirring until dough forms.

pumpkin blondies in baking dish ready to bake

Transfer Dough. Transfer dough to parchment lined baking dish, spreading evenly.

Bake. Bake for 30-35 minutes, until center is baked through. Check with toothpick before removing. Top hot blondies with dark chocolate pieces.

Cut Into Squares. Let cool completely then cut into squares and serve.

Recipe Tips For Success

Don’t Substitute Ingredients. With keto recipes, be sure not to substitute the ingredients listed in the recipe below in the recipe card.
Don’t Over Mix. When mixing blondie batter, only mix until blondie batter is combined.

How To Serve Pumpkin Blondies

Serve squares room temperature, chilled or warm with a scoop of healthy vanilla ice cream if desired.

How To Store Leftovers

Should there be any leftovers, place squares in an airtight container in the refrigerator for up to 3 days.

Can I Freeze This Keto Recipe?

Yes, once they’re completely cooled, place squares in an airtight container in the freezer for up to 3 months.

Try More Carb Friendly Recipes

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