why make this recipe
Keto Pumpkin Blondies are a delicious dessert option that fit perfectly into a low-carb or ketogenic diet. They are sweet, soft, and full of pumpkin flavor, making them a wonderful treat for fall or anytime you crave something sweet but want to stay healthy. With simple ingredients, these blondies allow you to enjoy a traditional dessert without the sugar and excess carbs. They’re perfect for anyone looking to satisfy their sweet tooth while sticking to their keto lifestyle.
how to make Keto Pumpkin Blondies
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing into bars. Enjoy your Keto Pumpkin Blondies!
how to serve Keto Pumpkin Blondies
These blondies are perfect to enjoy warm or at room temperature. You can serve them as they are or with a dollop of whipped cream for an added treat. They also pair well with a cup of coffee or tea. For a bit of extra sweetness, drizzle a sugar-free chocolate sauce on top.
how to store Keto Pumpkin Blondies
To keep your Keto Pumpkin Blondies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. For even more extended storage, consider freezing them. Just wrap each blondie in plastic wrap and place them in a freezer-safe bag. They can last for up to three months in the freezer.
tips to make Keto Pumpkin Blondies
- Make sure to measure your flour accurately for the best results.
- Feel free to adjust the sweetness by adding more or less erythritol according to your taste.
- For a nutty flavor, you can add chopped nuts or sugar-free chocolate chips to the batter.
- Always allow the blondies to cool completely before cutting for cleaner slices.
variation
To switch things up, try adding different spices like cinnamon or nutmeg for a unique flavor. You can also swap out the pumpkin puree for other low-carb fruits like mashed bananas or zucchini, although that will change the taste and texture slightly.
FAQs
1. Can I use a different sweetener instead of erythritol?
Yes, you can use any keto-friendly sweetener you prefer, such as monk fruit or stevia. Just adjust the amount according to the sweetness level you desire.
2. Can I make these blondies dairy-free?
Yes! You can replace the unsalted butter with coconut oil or a dairy-free butter alternative to make them dairy-free.
3. How long do Keto Pumpkin Blondies last in the freezer?
When properly wrapped in plastic and stored in a freezer-safe container, they can last for up to three months in the freezer. Just thaw them in the fridge when you’re ready to enjoy them!
Keto Pumpkin Blondies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing into bars.