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Keto Pumpkin Blondies

Keto Pumpkin Blondies

Keto Pumpkin Blondies

Happy October 1st, Let’s Celebrate with these Keto Pumpkin Blondies! This recipe has been in the works for the last few weeks primarily because I am not a very good baker. The savory less precision based recipes are my comfort zone, but rest assured after a few dud batches (which still went great with a bulletproof coffee) these blondies are perfect for fall. I also refuse to post any recipes containing pumpkin spice before it starts feeling like fall.

Keto Pumpkin Blondies

Warning! Tangent Ahead: Since I’m writing and posting this on October 1st I wanted to take a minute and just say we are 15 months from 2020!! That seems crazy to think about we are closer to the year 2050 than 1985. I really thought we’d have flying cars by now (looking at you Elon Musk) and smellevision, which in most cases would probably be nasty, but in the case of these blondies absolutely delightful. Doc Brown and Marty made the future look so cool, but I have yet to visit the ER following a hover-board incident like I assumed would have inevitable happened by now.

Keto Pumpkin Blondies

Anyway, as always this recipe was baked in a cast iron skillet but that doesn’t mean you have to bake it that way. I used an 8 inch skillet so any similar sized oven safe piece of cookware will work. However, you may have to increase the time a bit since cast iron is a rock star when it comes to thermal conductivity.

As I alluded to before these keto pumpkin blondies are great with coffee, but they are also great for keto newbies or right after a workout because pumpkin is loaded with potassium. Gram for gram pumpkin has more potassium than bananas, and potassium is a major player in balancing your bodies electrolytes. So go ahead and whip up a batch for yourself, or be the hit of the Halloween party with a platter of these bad boys!

Yields: 16

Keto Pumpkin Blondies

These Keto Pumpkin Blondies are the perfect low-carb dessert for fall!

prep time: 5 minscook time: 20 minstotal time: 25 mins


1 1/2 cups almond flour
1 cup granulated erythritol (we use Swerve)
1/4 cup coconut flour
1/2 cup unsalted butter, melted
1/3 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt 
2 tablespoons pumpkin pie spice 
1/2 cup chocolate chips (we use Lily's)



1. Preheat the oven to 350° F and grease an 8" cast iron skillet with a bit of oil or butter. 

2. In a medium bowl mix together all of the ingredients until smooth. Transfer to an 8" cast iron skillet and bake for 18-20 minutes. Allow to cool completely before slicing. 



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