With the weather cooling down and fall finally upon us, it is finally the appropriate time to use pumpkin spice. For this recipe, I took a classic blondie and modified it with the delicious flavors of fall. Of course, you can't do pumpkin spice without adding some real pumpkin. If you're looking for an amazing keto treat this fall, give these pumpkin spice blondies a try!
Prep Time: 10 minutes
Cook Time: 35-45 minutes
Cooling Time: 1 hour
Macros per serving:
Fat: 12g (87%)
Protein: 3g (9%)
Net Carbs: 1g (4%)
Total Carbs: 20g
Sugar Alcohols: 17g
(Ingredients can be purchased by clicking on the green link)
1/2 Cup (8 Tablespoons) Butter, melted and cooled
1/4 Cup (60ml) Pumpkin Puree
1/4 Cup (60ml) Heavy Whipping Cream
6 Ounces (170g, ~1 Cup) Swerve Brown Sugar Replacement
1/2 Cup (96g) Lakanto Monkfruit Sweetener (or your favorite)
2 Eggs, large
1 Teaspoon Vanilla Extract
1 Cup (112g) Almond Flour
1/3 Cup (40g) Coconut Flour
1 Teaspoon Xanthan Gum
1 Teaspoon Cinnamon, ground *
1/4 Teaspoon Nutmeg, ground *
1/4 Teaspoon Ginger, ground *
1/8 Teaspoon Cloves, ground *
1 Teaspoon Baking Powder
1/2 Teaspoon Pink Himalayan Sea Salt
* These can be replaced by 1 1/2 teaspoons of store bought pumpkin spice
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do this!
Preheat your oven to 350F (175C)
In a large mixing bowl, combing all of the "Wet" ingredients.
Whisk until smooth. The brown sugar replacement can take some mixing to break up all clumps.
In a medium sized mixing bowl, combine the "Dry" ingredients.
Whisk to combine.
Add half of the dry ingredients into the wet ingredients. Whisk until combined.
Add the remaining dry ingredients and combine. The batter will become thick so it may be necessary to switch to a rubber spatula.
Grease an 8x8 baking dish with your favorite oil or butter. Coconut oil works great.
Add the batter to the baking dish and smooth it with a rubber spatula. See video for details.
Once smooth, bake for 35-45 minutes. 35 minutes will results in a very gooey blondie. 40 minutes is my preference. 45 minutes will be baked all the way through.
Let cool COMPLETELY (about an hour) before slicing in 16 pieces. They can be reheated later, but this cooling stage is important.