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 our forte. The savory less precision-based recipes are our comfort zone but you can rest assured that, after a few dud batches (which still went great with a bulletproof coffee) these blondies are perfect for fall. We also refuse to post any recipes containing pumpkin spice before it starts feeling like fall #sorrynotsorry.
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. We 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 we 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:
- One Bowl Keto Pumpkin Spice Cake
- Keto Pumpkin Pie
- Caramel Chai Spiced Pumpkin Cake
- Keto Chocolate Chip Pumpkin Pancakes
- Pumpkin Cheesecake Bars – Keto and Vegan Friendly
Keto Pumpkin Blondies
Ingredients
- 1 ½ cups almond flour
- 1 cup granulated erythritol we use Swerve
- ¼ cup coconut flour
- ½ cup unsalted butter melted
- ⅓ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons pumpkin pie spice
- ½ cup chocolate chips we use Lily’s
Instructions
- 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.
Amber McCann says
I just started making these and forgot I am totally out of coconut flour! I added extra almond flour in hopes it will balance out cause I need to have these tonight. Thank you for the great recipe!
Shannon says
I made this tonight and it is delicious!
Lisa Campbell says
Can I made this recipe into muffins?
Alex Lester says
I wouldn't see why not!
Arden says
Just made this recipe. Couldn’t wait for it to cool so I’m having a small piece warm. Oh emm gee!!! DELICIOUS! thank you ??
Jules says
My cast iron pan is larger so I made a double batch how much longer should I let it cook because 20 min and it was still gooey in the middle.
Alex Lester says
Probably about 35 minutes but I don't know for sure since I haven't tested it this way. It will be a bit gooey like normal blondies but they will firm up as they cool.
Susan says
I just made these! They are amazing! I folded in some chopped pecans and used cocoa nibs because I didn't have Lily's chocolate. I cooked it in an 8x8 pan instead of the cast iron skillet. Love love love them!
Alex Lester says
That sounds great!
amanda says
This looked amazing but calls for 2 tablespoons pumpkin pie spice.... 2 TABLESPOONS??? There has to be a typo here! Can someone clarify!
Alex Lester says
Not a typo, that's correct! We wanted them to be really flavorful.
Suzanne says
How many servings or what is serving size?
Alex Lester says
It's listed at the top of the recipe.
Chris says
I made this in my #6 cast iron skillet and want to know how is the mixture supposed to look after timer goes off? I am just trying to figure out if I should keep cooking it or not.
Dawn says
These never seemed to really firm up and too sweet will have to experiment with less sweetener and see how to make these more firm.