Thanksgiving is just around the corner and people are scrambling to find recipes that can suffice and entice both keto and non-keto friends or family. I knew I had to get this one up in time because it’s just that good. Little bars of chewy goodness baked around a pumpkin theme. A perfect treat for the whole family!
I’ve been getting many questions lately about how to stay keto during the holiday months. People find it tough when their families don’t support their dietary choices and feel like they should just give up because of that reason. Who wants to be heckled by their own family members, anyway? Well, health and weight loss is always going to be a hard journey, but it’s always worth the flack that you go through once you get closer and closer to your goals.
Staying keto shouldn’t feel like a chore, especially during those special occasions when everyone is getting together. Feel free to make these for a Thanksgiving gettogether where you can share low-carb and keto friendly recipes with your family and friends. Nobody will know they’re keto, but once you let them know, it may actually open their eyes to a few things and make it easier for them to understand your transition.
I hope you guys have an amazing keto-friendly Thanksgiving and can share it with all of your family and friends!
Yields 12 Keto Pumpkin Pie Blondies
The Preparation
- ½ cup butter, softened
- ½ cup erythritol
- 1 large egg
- 15 drops liquid stevia
- 1 teaspoon ground cinnamon
- ½ cup pumpkin puree
- 1 teaspoon maple extract
- 1/8 teaspoon pumpkin pie spice
- ¼ cup almond flour
- 2 tablespoon coconut flour
- 1 ounce pecans, chopped
The Execution
1. Preheat your oven to 350°F. Combine your softened butter and erythritol and beat with an electric hand mixer.
2. Add 1 large egg and beat again until thoroughly combined.
3. Add in cinnamon and stevia for extra flavor and sweetness.
4. Add the pumpkin puree, pumpkin pie spice and the maple extract.
5. Lastly, add in almond flour and coconut flour and mix until well combined.
6. Spray a brownie pan with coconut oil and spread the blondie batter in an even layer.
7. Measure out an ounce of pecans (about a handful), chop, and sprinkle them over the surface of the blondies.
8. Bake for 20-25 minutes. You should see the top set and golden. A toothpick inserted into the middle should come out clean.
9. Enjoy with a glass of coconut milk (from the carton) or just on their own!
This makes a total of 12 servings of Keto Pumpkin Pie Blondies. Each serving comes out to be 114.25 Calories, 11.27g Fats, 1.26g Net Carbs, and 1.66g Protein.
| Keto Pumpkin Pie Blondies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| ½ cup butter | 814 | 92.06 | 0.07 | 0 | 0.07 | 0.96 |
| ½ cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 72 | 4.75 | 0.36 | 0 | 0.36 | 6.28 |
| 15 drops liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon ground cinnamon | 6 | 0.03 | 2.1 | 1.4 | 0.7 | 0.1 |
| ½ cup pumpkin puree | 50 | 0 | 11 | 3 | 8 | 2 |
| 1 teaspoon maple extract | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| 1/8 teaspoon pumpkin pie spice | 1 | 0.03 | 0.15 | 0 | 0.15 | 0.01 |
| ¼ cup almond flour | 170 | 15 | 5 | 3 | 2 | 6 |
| 2 tablespoon coconut flour | 50 | 3 | 8 | 6 | 2 | 2 |
| 1 ounce pecans | 196 | 20.4 | 3.93 | 2.7 | 1.23 | 2.6 |
| Totals | 1371 | 135.27 | 31.14 | 16.1 | 15.04 | 19.95 |
| Per Serving(/12) | 114.25 | 11.27 | 2.6 | 1.34 | 1.26 | 1.66 |
This makes a total of 12 servings of Keto Pumpkin Pie Blondies. Each serving comes out to be 114.25 Calories, 11.27g Fats, 1.26g Net Carbs, and 1.66g Protein.
The Preparation
- 1/2 cup Butter, softened
- 1/2 cup Erythritol
- 1 large Egg
- 15 drops Liquid Stevia
- 1 tsp. Cinnamon
- 1/2 cup Pumpkin Puree
- 1 tsp. Maple Extract
- 1/8 tsp. Pumpkin Pie Spice
- 1/4 cup Almond Flour
- 2 tbsp. Coconut Flour
- 1 oz. Pecans, chopped
The Execution
- Preheat your oven to 350F.
- Combine softened butter, erythritol, egg, and pumpkin puree. Beat with an electric hand mixer.
- Add in almond flour, coconut flour, cinnamon, stevia, pumpkin pie spice and the maple extract.
- Spray a brownie pan with coconut oil and pour the batter in.
- Chop pecans and sprinkle them over the surface of the blondies.
- Bake for 20-25 minutes until the top is set and golden.
