Vegan Keto Pumpkin Spice Blondies | Gluten free, nut free, paleo treats, made with coconut flour!

Vegan Keto Pumpkin Spice Blondies (paleo, gluten free, nut free)

Who doesn’t love pumpkin spice and blondies? Who doesn’t love them together??? After making the low carb vegan pumpkin spice doughnuts the other day, I still had a good portion of a can of pumpkin in the refrigerator that required a recipe. I thought about making pancakes or waffles, but those just didn’t really seem to hit the spot. Finally, it hit me – pumpkin spice blondies. Not just any blondies, of course, but vegan keto pumpkin spice blondies. 

Because I’ll be enjoying these, I made them vegan and nut free. By default, they’re sugar free, egg free and dairy free, but these bad boys just so happen to be paleo as well. I’m not sure if cavemen had granulated sweeteners and coconut flour, but it’s not my place to say…

Anywho! These low carb pumpkin spice blondies are dense and fudgey, and really hit the spot. Because these are made with tahini, they’ve got a richness and a savory depth not normally found in blondies, that I’m really digging! I paired them with some instant coffee, because I didn’t feel like making a whole french press’ worth, but I think these would go nicely with rich, dark hot chocolate as well. Or cashew milk!

Notes on baking Vegan Keto Pumpkin Spice Blondies (paleo, gluten free, nut free):

  • I used Swerve as a sweetener, which is granulated. You can pretty much use any granulated, non-sugar sweetener you’d like for these, though! You could try stevia as well, though the texture won’t be as nice.
  • If you don’t have pumpkin spice on hand, you could easily sub for a tablespoon of cinnamon.
  • What holds these bad boys together is tahini, which is essentially ground sesame seeds. It’s the peanut butter of sesame seeds, more or less. Tahini is delicious, and really provides a richness to this recipe.
  • Be sure to let these cool completely before removing them from the pan, or they will crumble!

Vegan Keto Pumpkin Spice Blondies | Gluten free, nut free, paleo treats, made with coconut flour!

Vegan Keto Pumpkin Spice Blondies (paleo, gluten free, nut free)

Yield: 12 blondies

Serving Size: 1 blondie

Calories per serving: 79

Fat per serving: 5.6g

Carbs per serving: 1.8g net

Protein per serving: 3.2g

Fiber per serving: 2.5g

Vegan Keto Pumpkin Spice Blondies (paleo, gluten free, nut free)

Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup tahini
  • 1/4 cup coconut flour
  • 1/4 cup Swerve
  • 1 tbsp pumpkin pie spice
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 350F and grease an 8" square pan (no greasing necessary if using a silicone pan!).
  2. Mix together pumpkin, tahini, Swerve, vanilla and apple cider vinegar. Life pro tip: measure sticky things with one of these measuring cup thingies. I saw Alton Brown do this years ago, and haven't looked back.
  3. In a separate dish, mix together coconut flour, spices, and baking powder. Make sure everything is evenly distributed.
  4. Stir dry ingredients into the wet mixture and stir for a minute or so, to be sure that everything is evenly mixed. You really can't overmix this recipe.
  5. Plop into the brownie pan, and spread evenly. You'll want to smooth the top, so there are no peaks or valleys or otherwise rough spots.
  6. Bake for about 40 minutes.
  7. Remove from the oven and cool before serving!
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http://meatfreeketo.com/vegan-keto-pumpkin-spice-blondies-paleo-gluten-free-nut-free/

Low Carb Pumpkin Spice Blondies (vegan, paleo, nut free, gluten free, keto)

11 Comments

  • Katie September 16, 2016 at 5:37 pm

    I liked these so much I made them twice in a week! One batch I used powdered swerve and for the other I used truvia, and I found little difference in the texture. One batch I subbed half the tahini with peanut butter after my tahini ran low, and still got the nice flavor of the original recipe. A+

    Reply
    • Liz September 18, 2016 at 8:19 am

      I’m so excited you like these so much!! The peanut butter is an awesome idea!

      I haven’t used Truvia for baking – how did it compare to the Swerve?

      Reply
  • Rachel September 19, 2016 at 1:41 am

    If I used canned yams instead of pumpkin would these still be keto? I can’t find canned pumpkin puree in Hawai’i!

    Reply
    • Liz September 19, 2016 at 2:46 pm

      Hi Rachel! This is a great question. Canned yams are considerably higher in sugar than canned pumpkin, and would be too high in sugar for the blondies to be keto-friendly. Is there any other canned squash you could find?

      Reply
  • Hadi January 10, 2017 at 1:20 pm

    Girll I love how you label everything nut free! I have a nut allergy and you are saving my life with your interesting recipes. <3

    Reply
    • Liz January 12, 2017 at 11:10 am

      I’m so glad it’s helpful to you! I have an almond allergy, and noticed that almost every keto recipe (especially ones without meat) have a TON of almonds. It’s nice to know I’m not the only one with this issue!

      Reply
  • Tanya February 17, 2017 at 12:59 am

    Could these be done with almond flour instead?

    Reply
    • Liz February 17, 2017 at 12:35 pm

      Absolutely! You would definitely need to increase the amount, though. I’d guess around 3/4 cup for this recipe. Coconut flour absorbs a lot of moisture, so a lot less is needed!

      Reply
  • Nan March 19, 2017 at 11:14 am

    Do you know what the total net carbs for these? I’m Type 1 diabetic, so I have to bolus insulin for the net carbs. Thanks.

    Reply
    • Nan March 19, 2017 at 11:15 am

      Nevermind…now i see that it’s posted at the top 😉

      Reply
      • Liz March 19, 2017 at 11:36 am

        🙂 Glad you found it!

        Reply

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