Keto Pumpkin Blondies
Aw... the flavors of fall fill my kitchen with these Keto-friendly Pumpkin Blondies. The low carb white chocolate chips are just a bonus treat.
Servings 16 bars
- 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 8x8” 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
Side note... Store leftover pumpkin blondies in an air-tight container in the refrigerator for up to one week.
Another side note...I like to save about a tbsp of the white chocolate chips to sprinkle on top after you take the Pumpkin Blondies out of the oven.
Calories: 100kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg