The fall season is everything pumpkin and I can't stop thinking of making all my favourites into pumpkin spice magic. These Keto Pumpkin Spice Blondies are the perfect blend of warm fall spices made into a low carb cakey blondie.
Keto Pumpkin Blondies are my latest crush. They are a perfect little treat so I can get my pumpkin spice fix without feeling guilty as they are only 2g net carbs per serving.
These blondies were inspired by my Keto Pumpkin Chocolate Chip Cookies as they have a similar texture and flavours.
🥘 Main ingredients used
The pumpkin flavours with a note of caramel are what makes these pumpkin keto blondies so special.
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Pumpkin Puree: giving these blondies that earthy sweet flavour from real pumpkins
- Pumpkin Pie Spice: these blondies just wouldn't be right without the iconic spice blend of nutmeg, cinnamon, allspice, and ginger
- Brown Erythritol: this low carb sweetener is made with erythritol and gives these blondies a touch of caramel flavour
👨🏻🍳 Steps by step instructions
How to make keto pumpkin spice blondies?
STEP 1: Preheat oven to 350°F. Using a large mixing bowl, mix together the dry ingredients (except the brown erythritol). In another large bowl mix together the brown erythritol with the melted butter and then add the remaining ingredients and combine.
STEP 2: Using a rubber spatula mix together the wet and dry ingredients until well combined. Then spread the batter evenly into a generously greased 8 x 8 inch baking pan. You may need to use parchment paper as some baking pans can be really sticky with this type of batter.
STEP 3: Bake at 350°F for 20-22 minutes and then turn oven off and leave for another 5 minutes. A toothpick inserted in the centre should come out clean. Allow to cool completely in the pan and then loosen edges with a rubber spatula before removing from pan.
👨🏻🍳 Recipe Tips
Top Tip: To avoid the blondies from sticking to the pan, generously grease the baking pan if you do not use parchment paper. You can grease it with butter or coconut oil.
- Serving: serve with your favourite warm beverage like coffee or tea. Vanilla keto ice cream goes well with these blondies.
- Storage: store in an airtight container for up to 5 days or freeze in a ziploc bag for up to one month.
♨️ Recipe Variations
These low carb blondies can be made with many other various ingredients. Here are just a few suggestions to kick it up a notch.
- Chocolate Chips - if you have any sugar free chocolate chips, add about ½ a cup to the batter for an extra chocolatey treat.
- Peanut Butter - a ¼ cup of natural (creamy or chunky) peanut butter added to the batter will not only add great peanut flavour but will also make the blondies a little fudgy.
- Icing - top the blondies with a low carb icing. See my Keto Gingerbread Donut post for the icing recipe.
- Coconut Flour - not a fan of almond flour? Swap with coconut flour but you will need to decrease the amount. The general rule is a ¼ cup of coconut flour for every 1 cup of almond flour. You should also increase the amount of liquid by adding another egg.
This recipe is also Gluten Free
💭 Frequently asked questions
These blondies are made without sugar and contain roughly 4g of total carbs per serving.
Pumpkin pie spice usually consists of cinnamon, nutmeg, ginger, cloves and sometimes allspice.
Keto Pumpkin Spice Blondies
Ingredients
- 1 ⅓ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup swerve brown sugar
- ½ cup butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon allspice
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F
- Using a large mixing bowl, mix together the dry ingredients (except the brown erythritol). In another large bowl mix together the brown erythritol with the melted butter and then add the remaining ingredients and combine.
- Mix together the wet and dry ingredients until well combined. Spread the batter evenly into a generously greased 8 x 8 inch baking pan.
- Bake at 350°F for 20-22 minutes and then turn oven off and leave for another 5 minutes. A toothpick inserted in the centre should come out clean. Allow to cool completely in the pan and then loosen edges with a rubber spatula before removing.
Notes
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
JJJ
They taste fairly good. The Blondies were not quite what I was looking for though. I hoped for more density. Most keto brownie and blondie recipes I find online are described as “fudgy,” which appears to be an adjective that means mushy. This recipe seemed to be a bit more cakey. The finished product still seems a bit mushy even after baking for 30 min and letting the blondies sit in a warm over for another 10 min. I only added 3/4 c of Swerve and the blondies are still way too sweet for my palate. The spicing overpowers the taste of pumpkin, too.
Oscar Chimenti
Thanks for the feedback, everytime I made them with this recipe they turned out cakey and not mushy. No oven is the same and could run lower or hotter. I will have to try it again to see how it turns out.
Kristina
Pumpkin spice is one of my favorites and this was my first time making these blondie. I loved them, and definitely recommend them for you Fall (and Thanksgiving) baking.
Oscar Chimenti
Glad you enjoyed them.
serena
These look delicious! I'm new to keto and haven't tried swerve brown sugar before. Is this commonly found in grocery stores?
Oscar Chimenti
I do usually see it in most larger grocery stores.
nancy
yummy PSL squares. I like how these are not too sweet!!
Amanda Dixon
These blondies were a hit in our house! Every bite tasted like fall. We liked them so much I'm baking another batch for Thanksgiving.
Oscar Chimenti
Amazing, glad you enjoyed them.