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
- 1/2 cup butter, softened
- 1/2 cup erythritol
- 1 large egg
- 1 teaspoon ground cinnamon
- 15 drops liquid stevia
- 1/2 cup pumpkin puree
- 1/8 teaspoon pumpkin pie spice
- 1 teaspoon maple extract
- 1/4 cup almond flour
- 2 tablespoons 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 calories, 11.2g fats, 1.2g net carbs, and 1.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 15 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup pumpkin puree | 42 | 0.3 | 9.9 | 3.6 | 6.4 | 1.4 |
| 1/8 teaspoon pumpkin pie spice | 1 | 0 | 0.2 | 0 | 0.1 | 0 |
| 1 teaspoon maple extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 cup almond flour | 162 | 14 | 6.2 | 3.6 | 2.5 | 5.9 |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 1 ounce pecans | 196 | 20.4 | 3.9 | 2.7 | 1.2 | 2.6 |
| Totals | 1371 | 134.4 | 30 | 16 | 14 | 19.8 |
| Per Serving (/12) | 114 | 11.2 | 2.5 | 1.3 | 1.2 | 1.7 |
Keto Pumpkin Pie Blondies
Ingredients
- ½ cup butter softened
- ½ cup erythritol
- 1 large egg
- 1 teaspoon ground cinnamon
- 15 drop liquid stevia
- ½ cup pumpkin puree
- ⅛ teaspoon pumpkin pie spice
- 1 teaspoon maple extract
- ¼ cup almond flour
- 2 tablespoon coconut flour
- 1 ounce pecans chopped
Instructions
- Preheat oven to 350F. Beat the softened butter and erythritol using an electric hand mixer.
- Add the egg and beat again until thoroughly combined.
- Add the cinnamon and stevia for extra flavor and sweetness.
- Add the pumpkin puree, pumpkin pie spice, and maple extract.
- Finally, add in the almond flour and coconut flour, mixing until well combined.
- Spray a brownie pan with coconut oil and pour in the blondie batter, spreading it into an even layer.
- Chop the pecans and sprinkle them on top of the blondies.
- Bake for 20–25 minutes. The top should be set and golden. A toothpick inserted into the middle should come out clean.
- Serve and enjoy!
The pumpkin and cinnamon flavor are so yummy and the first few bites were great! Unfortunately, this was sweeter than the gestational diabetes drink they make you drink while you’re pregnant. My mouth tasted sweet for almost an hour after I took just a few bites. This was so delicious that I need to make it again but I’ll have to tweak with the sugar to be able to tolerate it.
Sorry to hear it was too sweet. Definitely tweak down in the sweetener or try different sweeteners to help 🙂
Would love to try the brownies. Would you be more specific about the “brownie size” pan? I.e. Dimension sides Thanks
Hi Elaine! It’s a 9×9 inch pan.
This recipe was very delicious; however, I had a difficult time getting the brownies out of the pan without them crumbling. What brownie pan did you use? The one in the pictures looks very convenient.
Hi Shauna! The pan used in this recipe is very similar (if not the same pan) to this one: http://amzn.to/2eCz49W
Thank you!
I wanna make this right now! But I’m out of eggs and maple flavoring. Any replacements?
I made this and it *tastes* really good, but the texture never really came together. Is there a reason (I’m new to keto) that you don’t use baking powder or soda? Thanks.
We do use it in some recipes, I think it was just to give it a more dense texture in this one. If you try adding a leavening agent please let me know how it turns out!
I agree with catrighthere, its got great flavor but it just falls apart, you literally have to put it in bowl and eat it with a spoon, you cant hold it like a typical bar or brownie. Not sure what it will take to make it more firm.
Mine came out the same way but I put them in the fridge for about an hour. Hardened right up. 👍🏻
Mine did not set up right either but after putting them in the fridge for an hour, they came together.
I agree with Monica and catrightthere. These Blondies didn’t hold together. I even baked them an extra 15 minutes. I did discover that storing them in the fridge, therefore solidifying the butter, stiffened them up enough to sort of slice and eat. In my opinion this is not a good recipe. The flavor is there, but texture is off. Maybe adding more egg???