Keto Pumpkin Blondies
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As soon as Labor Day passed I can feel Pumpkin Spice season coming. My Keto Pumpkin Blondies may just be in the running for favorite fall dessert from The Kellie Kitchen.
Usually Starbuck’s PSL (that’s pumpkin spice latte) is first out of the gate on all fall flavors hitting the shelves.
I, too, fall in line with sharing my favorite keto-friendly pumpkin recipes.
With all the pumpkin activity going on I feel like people should just know there’s a difference in canned pumpkin stuff. However, not everyone is a supermarket nerd like me.
During the NON pumpkin season canned pumpkin is kinda hard to find. The second Labor Day passes it’s like the pumpkin gods rain down on us and you find it everywhere.
For this recipe we are using PURE pumpkin pureé. Be sure you look at the label. When you see “pumpkin pie filling” put that can back on the shelf. Pumpkin Pie filling is filled with sugar and flavorings.
You want ONLY pumpkin pureé.
One bowl Keto Pumpkin Blondies
Another thing I love about this recipe is that it’s a ONE bowl deal. One bowl brownies are a thing. Easy recipes like this one help with batch cooking and easy home cooking.
One bowl means less clean up…and I’m all for that!
Cashew Butter Substitute
When I first made this recipe I used peanut butter. I felt that the peanut flavor overpowered the pumpkin flavor in my Keto Pumpkin Blondies. Cashew butter has less of a nut flavor.
Less nut flavor means MORE pumpkin flavor. However, cashew butter has slightly higher carb count. I felt it was worth the slightly higher carb count using the cashew butter.
You can certainly use peanut butter as a substitute for the cashew butter. The trade off is a lower carb count, but a slight peanut flavor. You decide what works for you.
White Chocolate Chips
We have come a long way in the keto world. When I started the keto lifestyle over 4 years ago you had to make your own chocolate chips. No thank you!
Then….there was one brand of low chocolate chips available. AND….only available online!
Not only are they several brands of low carb chocolate available…now we have WHITE chocolate, too. The low carb white chocolate chips can be hard to find in the regular supermarket. However you can always find them on Amazon.
As with most of my keto desserts, these Keto Pumpkin Blondies store well in an airtight container in the fridge. These Keto Blondies should start fresh for up to a week…if they last that long.
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food like these Keto Pumpkin Blondies and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
Keto Pumpkin Blondies
- 1 cup almond flour
- ⅓ cup low carb sweetener
- ⅓ cup brown low carb sweetener
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 teaspoon salt
- 2/3 cup pumpkin puree
- 1/3 cup cashew butter
- 1 egg
- 1/2 cup low carb white chocolate chips
- Preheat the oven to 350 degrees. Line an 8×8” baking tin with parchment paper.
- In a large bowl sift together the almond flour, low carb sweetener, Brown low carb sweetener pumpkin pie spice mix, salt and the baking soda. While sifting the dry ingredients, make sure to remove any lumps from the dry ingredients.
- Add in the pumpkin puree, cashew butter, and the Egg to the dry mix. Using a fork mix all of the ingredients together to form a pumpkin batter. Fold in the low carb white chocolate chips into the pumpkin batter.
- Place the baking dish into the 350 degree oven for 30 minutes.
- When the pumpkin blondies are finished baking, remove from the oven and set on the countertop to cool. I like to add a few extra low carb white chocolate baking chips to the top while the pumpkin blondies are still warm.
- Slice the pumpkin blondies into 16 bars. Serve and enjoy
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
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