Keto pumpkin Chocolate chip blondies stacked in a plate with chocolate chips tossed around

Keto Pumpkin Chocolate Chip Blondies

Keto Pumpkin Chocolate Chip Blondies are the perfect treat for a fall gathering. These Keto pumpkin Chocolate Chip blondies are super moist, gooey and delicious.
Course Dessert
Cuisine American
Keyword almond flour, keto blondies, pumpkin
Prep Time 5 minutes
Cook Time 21 minutes
Servings 9
Calories 211kcal


  • 1 1/2 cup Blanched Almond flour
  • 1 stick Butter
  • 3/4 cup Erythritol ( use up to 1 cup if you want it sweeter )
  • 1 teaspoon baking powder
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin spice
  • 1/2 cup Pumpkin purée
  • 1 Egg
  • 1/2 teaspoon Xanthan gum
  • 2 Tbsp Keto Chocolate chips


  • Line 8 by 8in square pan with parchment paper. Preheat oven to 350* F
  • Mix almond flour, baking powder, pumpkin spice and xanthan gum together and set aside.
  • Beat butter and sweetener together till fluffy,
  • Add in the egg, vanilla extract and pumpkin purée to the butter mixture, mix to combine.
  • Add dry ingredients and mix till incorporated.
  • Fold in the Keto chocolate chips if using reserve some for the top.
  • Scoop blondies barter into the lined pan spreading with a spatula
  • Sprinkle the rest of the keto chocolate chips on the top of the barter.
  • Bake in the middle rack for 25 mins
  • Bring out of the oven, let it cool in the pan till it can be handled.
  • Bring out of pan using the overhang of the parchment paper. Place on cooling reach time cool completely.
  • Score and divide into 9 blondie bars


  • If using monkfruit sweetener, use 1/2 cup instead of 3/4 cup used in this recipe.