Sharing some perfect Fall blondies today! My Keto Pumpkin Blondies are low carb, low sugar and absolutely delicious!
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!
Be sure to try my Fudgy Keto Brownies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Keto Blondies
- 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 to 350 degrees and line an 8×8 inch baking dish with parchment paper.
- Place almond flour, sugar substitutes, cinnamon, baking soda, and salt in a large mixing bowl. Stir to combine.
- 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.
- Transfer dough to parchment lined baking dish, spreading evenly. Bake for 30-35 minutes, until center is baked through. Check with toothpick before removing. Top hot blondies with dark chocolate pieces. Let cool completely then cut into squares and serve.
Once dry ingredients are mixed, prepare another mixing bowl with the wet ingredients. Stir to combine.
Add wet ingredients to bowl along with white chocolate. You can use either chips or chunks.
Spread blondie dough into parchment lined baking dish and bake for 30-35 minutes until baked through. Check center with a toothpick before removing from oven.
Once blondies are cool, cut into squares and serve.
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.
Keto Pumpkin Blondies Recipe
Equipment
- Oven
- 8x8 inch baking pan
- parchment paper
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 1 cup super fine almond flour I use Bob's Red Mill
- 1/3 cup granulated sugar substitute Lakanta Monkfruit Sweetener with Erythritol
- 1/3 cup granulated brown sugar substitute Lakanta Monkfruit Sweetener with Erythritol
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup pumpkin puree
- 1/3 cup creamy Natural Peanut Butter
- 1 large egg
- 1 teaspoon pure almond extract
- 1 cup sugar free white chocolate chips such as Lilly brand or Choc Zero
- 1/4 cup dark chocolate chunks
Instructions
- Preheat oven to 350 degrees and line an 8x8 inch baking dish with parchment paper.
- Place almond flour, sugar substitutes, cinnamon, baking soda, and salt in a large mixing bowl. Stir to combine.
- 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.
- Transfer dough to parchment lined baking dish, spreading evenly. Bake for 30-35 minutes, until center is baked through. Check with toothpick before removing. Top hot blondies with dark chocolate chunks. Let cool completely then cut into squares and serve.
Nutrition
Pin Blondies!
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Oh my, these were absolutely amazing!!! I did sub almond butter and so pleased with the outcome. Delicious! I have attempted baking many keto treats but this one is the WINNER!
These look yummy! Can I omit or replace the peanut butter with something?
You could try almond butter Alison.