These Keto Pumpkin Blondies are perfectly pumpkin-spiced with a touch of chocolate making them the ultimate low-carb dessert all autumn long!
Happy October 1st, Let’s Celebrate with these Keto Pumpkin Blondies! This recipe has been in the works for the last few weeks baking is not my forte. The savory less precision-based recipes are my comfort zone. You can rest assured though, 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.
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 thought we’d have flying cars by now (looking at you Elon Musk) and smellevision. In most cases, the latter 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…yet
Will any oven-safe baking dish work?
As always this recipe was baked in a cast-iron skillet. That doesn’t mean you have to bake it that way though. I used an 8-inch skillet so any similar-sized oven-safe piece of cookware will work. You may have to increase the time since cast iron is a rock star in terms of thermal conductivity. Plus, check out this article from Kitchn on why you should be baking with cast iron.
As I alluded to before these keto pumpkin blondies are great with coffee. They are also great for keto newbies or as a post-workout snack because pumpkin is loaded with potassium. Gram for gram pumpkin has more potassium than bananas! Potassium is a major player in balancing your body’s 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!
In the mood for more pumpkin? Check out these other gourd-filled goodies:
Keto Pumpkin Blondies
- 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
- Preheat the oven to 350° F and grease an 8″ cast iron skillet with a bit of oil or butter.
- 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.