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October 1, 2018 · 15 Comments

Keto Pumpkin Blondies

30-Minutes or Less· Dessert· Gluten-Free· Keto· Recipe· Soy-Free· Vegetarian

Jump to Recipe
Keto Pumpkin Blondies
Keto Pumpkin Blondies
Keto Pumpkin Blondies
Keto Pumpkin Blondies
Keto Pumpkin Blondies
Keto Pumpkin Blondies
Keto Pumpkin Blondies
Keto Pumpkin Blondies
Keto Pumpkin Blondies
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!

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 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.

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

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

Two pumpkin blondies stacked on top of each other atop white parchment paper.

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:

One Bowl Keto Pumpkin Spice Cake

Keto Pumpkin Pie

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!
4.80 from 5 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 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

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.

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Previous Post: « Sauteed Mushrooms and Onions [Hibachi Style]
Next Post: Keto Jalapeño Popper Meatloaf with Bacon! »

Reader Interactions

Comments

  1. Amber McCann says

    October 2, 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 4, 2018 at 12:55 am

    I made this tonight and it is delicious!

    Reply
  3. Lisa Campbell says

    October 4, 2018 at 2:26 pm

    Can I made this recipe into muffins?

    Reply
    • Alex Lester says

      October 4, 2018 at 11:11 pm

      I wouldn’t see why not!

      Reply
  4. Arden says

    October 6, 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 7, 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 7, 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 8×8 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 8, 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 9, 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 8, 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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✨ Blueberry Hot Fudge Cake ✨ This 30-minute d ✨ Blueberry Hot Fudge Cake ✨  This 30-minute dessert is absolutely decadent while being totally plant-based, low-carb, and grain-free thanks to some of our go-to ingredients from Bob's Red Mill. Grab some ice cream and a spoon and dig in! Recipe can be found at castironketo.net, just search “blueberry cake.” 

#bakedwithbobs #keto #plantbased #veganrecipes
Two pasta recipes in two weeks?! #sorrynotsorry. W Two pasta recipes in two weeks?! #sorrynotsorry. We’re obsessed with @kaizenfoodco low-carb pasta and didn’t intend to post this Cajun “Chicken” Alfredo Pasta as a full-fledged recipe here on CIK but one bite in and we knew it was too good not to share! Grab the recipe link in our bio!⁠
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#lowcarb #plantbased #plantbasedfood #plantbaseddiet #plantbasedrecipes #ketorecipes #lowcarbvegan
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#lowcarb #plantbased #ketorecipe
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#vegan #keto #ketoaf #lowcarblife #pcos #healtheating #plantbased #recipe #cooking
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