1/3cupgranulated sugar substituteLakanta Monkfruit Sweetener with Erythritol
1/3cupgranulated brown sugar substituteLakanta Monkfruit Sweetener with Erythritol
1tablespoonground cinnamon
1teaspoonbaking soda
1/4teaspoonkosher salt
2/3cuppumpkin puree
1/3cupcreamy Natural Peanut Butter
1large egg
1teaspoonpure almond extract
1cupsugar free white chocolate chips such as Lilly brand or Choc Zero
1/4cupdark 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.