Keto Pumpkin Blondies Recipe

5 from 1 vote

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

blondies squares stacked

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 pumpkin blondies

Ingredients For Keto Blondies

  • super fine almond flour, I use Bob’s Red Mill
  • Lakanta Monkfruit Sweetener with Erythritol, classic
  • Lakanta Monkfruit Sweetener with Erythritol, golden
  • ground cinnamon
  • kosher salt
  • baking soda
  • pumpkin puree
  • natural creamy peanut butter
  • large egg
  • almond extract
  • sugar free white chocolate chips or chunks, I used Lily’s brand or Choc Zero
  • sugar free dark chocolate, Lily’s or Choc Zero

dry ingredients for blondies

How To Make Keto Pumpkin Blondies

  1. Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
  2. Place almond flour, sugar substitutes, cinnamon, baking soda, and salt in a large mixing bowl. Stir to combine. 
  3. 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. 
  4. 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.

wet ingredients for blondies

Once dry ingredients are mixed, prepare another mixing bowl with the wet ingredients. Stir to combine.

pumpkin mixture in blondies batter bowl

Add wet ingredients to bowl along with white chocolate. You can use either chips or chunks.

pumpkin blondies in baking dish ready to bake

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.

pumpkin blondies cut into squares

Once blondies are cool, cut into squares and serve.

view of inside of pumpkin blondies

How To Serve Pumpkin Blondies

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

hero shot of pumpkin blondies

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.

blondies squares stacked
5 from 1 vote

Keto Pumpkin Blondies Recipe

These Keto Pumpkin Blondies are low carb, low sugar and absolutely delicious!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings: 16
Calories: 133kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • 8x8 inch baking pan
  • parchment paper

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

Calories: 133kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 134mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Keywords: blondies recipe, easy blondie recipe, keto blondies, pumpkin blondies

Pin Blondies!

pumpkin blondies collage for pinterest

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3 Responses
  1. Alison Motts

    5 stars
    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!

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