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    Home » Recipes » All Recipes

    Keto Pumpkin Spice Blondies

    by Oscar Chimenti, Last Modified: November 22, 2022 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    3 Keto Pumpkin Spice Blondies stacked on top of each other on a cutting board

    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.

    3 Keto Pumpkin Spice Blondies stacked on top of each other on a cutting board this recipe
    Jump To:
    • 🥘 Main ingredients used
    • 👨🏻‍🍳 Steps by step instructions
    • 👨🏻‍🍳 Recipe Tips
    • ♨️ Recipe Variations
    • More keto pumpkin recipes you might enjoy
    • 💭 Frequently asked questions
    • 🍽 Other recipes you might enjoy
    • Keto Pumpkin Spice Blondies

    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.

    Ingredients for the Pumpkin Spice Donuts
    • 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.

    Mixing batter in a mixing bowl with a whisk

    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.

    spreading batter into cake pan with a rubber spatula

    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.

    3 Keto Pumpkin Spice Blondies stacked on top of each other on a cutting board

    👨🏻‍🍳 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

    More keto pumpkin recipes you might enjoy

    • Easy Low Carb Pumpkin Mousse
    • Low Carb Pumpkin Spice Cookies
    • Low Carb Pumpkin Spice Waffles
    • Keto Pumpkin Chocolate Chip Bread
    • Keto Pumpkin Chocolate Chip Cookies
    • Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle

    💭 Frequently asked questions

    Are these keto pumpkin spice blondies safe for diabetics?

    These blondies are made without sugar and contain roughly 4g of total carbs per serving.

    What spices are in pumpkin pie spice?

    Pumpkin pie spice usually consists of cinnamon, nutmeg, ginger, cloves and sometimes allspice.

    🍽 Other recipes you might enjoy

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      Cinnamon Toast Crunch Crackers (Low Carb)
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    Keto Pumpkin Spice Blondies topped with icing on a cooling rack
    3 Keto Pumpkin Spice Blondies stacked on top of each other on a cutting board

    Keto Pumpkin Spice Blondies

    Oscar
    Keto Pumpkin Spice Blondies made sugar free and full of all the pumpkin spice warm flavours. Keto, low carb and diabetic friendly.
    5 from 66 votes
    Print Pin This Recipe
    Prep Time : 5 mins
    Cook Time : 22 mins
    Total Time : 27 mins
    Course : Dessert
    Cuisine : American
    Diet : Diabetic, Gluten Free
    Servings : 12
    Calories : 197

    Equipment

    • Stainless Steel Mixing Bowl
    • Whisk
    • Rubber Spatula
    • 8 x 8 inch baking pan

    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
    Get the New E-bookCheck out Low Carb Comfort Food!

    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

    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.

    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.

    Click here to add your own private notes.

    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.

    Calories: 197kcal | Carbohydrates: 4g | Protein: 8g | Fat: 17g | Fiber: 2g | Sugar: 1g
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    🌡️ 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

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      Recipe Rating




    1. JJJ

      September 19, 2022 at 12:16 pm

      3 stars
      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.

      Reply
      • Oscar Chimenti

        September 20, 2022 at 6:53 pm

        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.

        Reply
    2. Kristina

      November 18, 2021 at 7:03 am

      5 stars
      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.

      Reply
      • Oscar Chimenti

        November 18, 2021 at 5:59 pm

        Glad you enjoyed them.

        Reply
    3. serena

      November 16, 2021 at 6:42 pm

      5 stars
      These look delicious! I'm new to keto and haven't tried swerve brown sugar before. Is this commonly found in grocery stores?

      Reply
      • Oscar Chimenti

        November 16, 2021 at 7:36 pm

        I do usually see it in most larger grocery stores.

        Reply
    4. nancy

      November 16, 2021 at 6:35 pm

      5 stars
      yummy PSL squares. I like how these are not too sweet!!

      Reply
    5. Amanda Dixon

      November 16, 2021 at 6:11 pm

      5 stars
      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.

      Reply
      • Oscar Chimenti

        November 18, 2021 at 6:01 pm

        Amazing, glad you enjoyed them.

        Reply

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