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!
- It’s important to note that if you use different brands or products, you may have a different nutritional profile. I use the Once Again tahini (with the raccoon on front) that is listed as 1g of net carbs per 2 tbsp, but I have seen much higher counts on other varieties of tahini.
- When tracking macros, make sure to subtract the grams of sugar alcohols from the total to get net carbs. Often, programs do not take sugar alcohols into account!
- 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
- Preheat oven to 350F and grease an 8" square pan (no greasing necessary if using a silicone pan!).
- 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.
- In a separate dish, mix together coconut flour, spices, and baking powder. Make sure everything is evenly distributed.
- 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.
- 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.
- Bake for about 40 minutes.
- Remove from the oven and cool before serving!