Keto Pumpkin Spice Blondies
These soft and warmly spiced pumpkin blondies are the perfect fall treat. Low carb and keto friendly, they are absolutely worth every bite.
Ingredients
- 2 cups Almond Flour
- 1/4 cup Melted Unsalted Butter
- 1/2 cup Golden Monk Fruit Sweetener
- 1/3 cup Pumpkin Puree (not pie filling)
- 2 large Eggs
- 2 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Sugar-Free White Chocolate Chips
- 1/4 cup Chopped Pecans
Equipment
- 8x8 inch baking pan
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, pumpkin puree, and golden monk fruit sweetener until smooth. Add the eggs and vanilla extract and whisk until well combined and slightly thickened.
- Add the almond flour, pumpkin pie spice, baking powder, and salt. Stir with a spatula until a thick batter forms. The batter will be slightly softer than a standard blondie due to the pumpkin puree.
- Fold in the white chocolate chips and chopped pecans until evenly distributed throughout the batter.
- Spread the batter into the prepared pan and smooth the top. The batter should be about 3/4 inch thick and even across the pan.
- Bake for 25 to 30 minutes, until the top is set and golden, and a toothpick inserted in the center comes out with just a few moist crumbs. The pumpkin makes these extra moist, so do not expect a completely clean toothpick.
- Let cool completely in the pan before slicing into 16 squares. For the best texture, refrigerate for 1 hour before cutting. These blondies are incredibly soft and full of warm spice flavor.
Nutrition
Serving: 1servingCalories: 125kcalCarbohydrates: 3gProtein: 3gFat: 11g
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