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.
Prep Time 5 minutes
Cook Time 21 minutes
- 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.