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    Home » Recipes

    Keto Pumpkin Blondies

    Oct 1, 2018 · 15 Comments

    Jump to Recipe Print Recipe

    These Keto Pumpkin Blondies are perfectly pumpkin-spiced with a touch of chocolate making them the ultimate low-carb dessert all autumn long!

    A single keto blondie being held above the rest of the batch.

    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.

    Cast iron skillet on a blue background fresh from the oven with freshly baked keto pumpkin blondies in the center.

    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
    Two pumpkin blondies stacked on top of each other atop white parchment paper.
    A single keto blondie being held above the rest of the batch.

    Keto Pumpkin Blondies

    These Keto Pumpkin Blondies are perfectly pumpkin-spiced with a touch of chocolate making them the ultimate low-carb dessert all autumn long!
    4.67 from 6 votes
    Print Rate Pin Recipe
    Course: Dessert
    Cuisine: American
    Keyword: 30-minute, keto, sweets
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 16
    Calories: 153kcal

    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.

    Nutrition

    Nutrition Facts
    Keto Pumpkin Blondies
    Amount Per Serving
    Calories 153 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 6g38%
    Cholesterol 25mg8%
    Sodium 116mg5%
    Potassium 19mg1%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 986IU20%
    Vitamin C 1mg1%
    Calcium 32mg3%
    Iron 1mg6%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Sauteed Mushrooms and Onions [Hibachi Style]
    Keto Jalapeño Popper Meatloaf with Bacon! »

    Reader Interactions

    Comments

    1. Amber McCann says

      October 02, 2018 at 2:40 am

      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!

      Reply
    2. Shannon says

      October 04, 2018 at 12:55 am

      I made this tonight and it is delicious!

      Reply
    3. Lisa Campbell says

      October 04, 2018 at 2:26 pm

      Can I made this recipe into muffins?

      Reply
      • Alex Lester says

        October 04, 2018 at 11:11 pm

        I wouldn't see why not!

        Reply
    4. Arden says

      October 06, 2018 at 9:10 pm

      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 ??

      Reply
    5. Jules says

      October 07, 2018 at 12:42 am

      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.

      Reply
      • Alex Lester says

        October 07, 2018 at 12:13 pm

        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.

        Reply
    6. Susan says

      November 16, 2018 at 2:04 pm

      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!

      Reply
      • Alex Lester says

        November 18, 2018 at 9:52 am

        That sounds great!

        Reply
    7. amanda says

      January 08, 2019 at 3:20 am

      This looked amazing but calls for 2 tablespoons pumpkin pie spice.... 2 TABLESPOONS??? There has to be a typo here! Can someone clarify!

      Reply
      • Alex Lester says

        January 09, 2019 at 7:22 pm

        Not a typo, that's correct! We wanted them to be really flavorful.

        Reply
    8. Suzanne says

      January 18, 2019 at 2:59 pm

      How many servings or what is serving size?

      Reply
      • Alex Lester says

        January 28, 2019 at 6:49 pm

        It's listed at the top of the recipe.

        Reply
    9. Chris says

      September 29, 2019 at 5:14 pm

      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.

      Reply
    10. Dawn says

      October 08, 2019 at 10:07 pm

      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.

      Reply

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