Craving a decadent dessert that's both guilt-free and incredibly delicious? Look no further than these mouthwatering Grain-Free Chocolate Chip Pumpkin Blondies! Imagine sinking your teeth into a perfectly moist, rich blondie that combines the warm, comforting flavors of pumpkin with the irresistible crunch of sugar-free chocolate chips - all while being completely grain-free and low-carb. Whether you're following a special diet or just looking for a healthier treat, these blondies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Dessert
Serves: 12 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/4 cup coconut oil
- 2 eggs
- 1 tsp baking powder
- 1/2 cup sugar-free chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the edges hang over for easy removal.
- In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, mix the almond flour, coconut flour, erythritol, and baking powder until thoroughly blended.
- Gradually add the dry ingredients to the wet ingredients, stirring until a consistent batter forms with no lumps.
- Fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely in the pan for at least 30 minutes before lifting out using the parchment paper edges.
- Cut into 12 equal squares and serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure all ingredients are at room temperature for the smoothest batter possible.
- Don't overmix the batter - mix just until ingredients are combined to keep the blondies tender.
- Use parchment paper with overhanging edges for easy removal and clean cutting.
- Let the blondies cool completely before cutting to help them set and maintain their shape.
- For extra richness, you can add a sprinkle of sea salt on top before baking.
- Store in an airtight container in the refrigerator to maintain freshness and texture.
- For best results, use fresh, high-quality almond and coconut flour.
- If the edges start to brown too quickly, cover the pan loosely with aluminum foil while baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 8g
Protein: 4g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 35mg
