If you miss blondies on a low carb diet, this recipe is going to make your day. These low carb maple pecan blondies are chewy, buttery, and have that warm maple-pecan flavor that makes them feel like a real treat.

The best part is they’re completely keto friendly. No regular sugar, no wheat flour, and only about 2g net carbs per square.

They come together in one bowl in just a few minutes. Mix, pour, bake, done. No complicated steps or weird techniques needed.

The pecans give them a nice crunch and the sugar-free maple syrup adds just the right amount of sweetness without any of the carbs.

Whether you make these for yourself or share them with family, nobody is going to believe they’re low carb. They’re that good.

Why You’ll Love This Recipe

Super Simple to Make – You literally just mix everything in one bowl, spread it in a pan, and bake it, so even if you’ve never baked anything low carb before you can totally nail this recipe on your first try.

Satisfies That Maple Dessert Craving – Sugar free maple syrup gives these blondies that warm, cozy maple flavor you’ve been missing on keto without any of the sugar spike that comes with the real stuff.

Loaded With Healthy Fats – Between the almond flour, butter, and pecans, these blondies are packed with the good fats your keto lifestyle actually needs to keep you full and satisfied for hours.

Ingredients

2 cups Almond Flour
1/2 cup Granulated Erythritol
1/3 cup Melted Butter
2 Large Eggs
2 tbsp Sugar-Free Maple Syrup
1 tsp Vanilla Extract
1 tsp Baking Powder
1/4 tsp Salt
3/4 cup Chopped Pecans

How to Make

Step 1

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.

Step 3

Add the melted butter, eggs, sugar-free maple syrup, and vanilla extract. Stir until a thick, smooth batter forms. Fold in 1/2 cup of the chopped pecans.

Step 4

Spread the batter evenly into the prepared pan. Scatter the remaining 1/4 cup of pecans on top, pressing them in lightly.

Step 5

Bake for 22-26 minutes until the edges are golden and the center is just set. The blondies will firm up as they cool.

Step 6

Let cool completely in the pan before slicing into 16 squares. For extra richness, drizzle with a little additional sugar-free maple syrup before serving.

Helpful Tips

Let the Butter Cool a Bit Before Mixing

After you melt the butter, give it about 5 minutes to cool down before you add it to the eggs. If the butter is too hot, it can partially cook the eggs and you’ll end up with little scrambled egg bits in your batter.

It should still be liquid and warm to the touch, just not steaming hot. This small step makes a big difference in getting a smooth, even batter.

Don’t Overbake Them

Start checking at the 22 minute mark. You want the edges to be golden brown and the center to look like it’s just barely set. It might even look slightly underdone in the very middle, and that’s exactly what you want.

Almond flour blondies firm up a lot as they cool, so if they look fully done in the oven, they’ll end up dry and hard once they’ve cooled. Pull them out when the center has the tiniest bit of jiggle left and trust that they’ll set up perfectly as they sit in the pan.

Every oven runs a little different, so keep an eye on them starting around 20 minutes just to be safe.

Spread the Batter Evenly

This batter is thick and it won’t level itself out the way a regular cake batter would. Use the back of a spoon or a small offset spatula to spread it into all four corners of the pan and make sure the thickness is even across the whole surface.

If some spots are thicker than others, the thin parts will overbake and get dry while the thick parts are still undercooked in the middle. Taking 30 seconds to even it out gives you perfectly baked blondies all the way through.

Frequently Asked Questions

Can I use regular maple syrup instead of sugar-free?

You can, but it will significantly increase the carb count per serving since real maple syrup is high in sugar. That would pretty much defeat the purpose of making these low carb.

If you want to keep these keto-friendly, stick with a sugar-free maple syrup sweetened with monk fruit or allulose. Brands like Lakanto or ChocZero work great in this recipe.