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Dense low carb pumpkin chocolate chip blondies loaded with sugar free chocolate chips. Super easy recipe that is quick to prepare. These moist pumpkin bars are also gluten free.
The credit for these low carb and gluten free pumpkin chocolate chip blondies goes to Martha Stewart. I stumbled upon her recipe for Pumpkin Chocolate Chip Squares while searching for a pumpkin cake recipe to use up some leftover canned pumpkin from the truffles that I made earlier. I’ve actually been a fan of Martha’s for a long time and was fortunate to get tickets to see her live in NYC back in 2005 during the first week of filming her new show.
It wasn’t very difficult to adapt the original recipe to a low carb version. In fact, this recipe was quite easy to adapt since it called for 2 cups of flour.
From my experience in low carb baking, the best flour replacement is a combination of both almond and coconut flours. The ideal ratio is 3 parts almond flour to one part coconut flour.
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So, for a recipe that calls for 2 cups of flour, that would convert to 1½ cups of almond flour and ½ cup coconut flour. The original spice mixture was changed a bit so others may want to adjust to their taste or use a pumpkin pie spice mix as was called for in the original recipe. I also used regular salted butter instead of unsalted and reduced the amount of salt added to the recipe.
For convenience, I used Lily’s stevia sweetened chocolate baking chips. The whole 9 ounce bag worked perfectly in this recipe.
I did a quick measure and the amount in the bag was about 1 ¾ cups of chocolate chips. Less chips could be used if desired because these pumpkin blondies were loaded with chocolate chips.
UPDATE: I recommend using only half bag of Lily’s chocolate chips to cut back on carbs and cost. Recipe has been revised to use only 4½ ounces of chocolate chips.
This recipe makes a dozen large pumpkin chocolate chip blondies. If making for a large group or to cut down on calories, these blondies could be cut into smaller squares. Very dense and moist, these delicious pumpkin bars are hard to resist.
Chocolate Chip Pumpkin Blondies
- 1 cup butter softened
- 1/2 cup Pyure all-purpose
- 1/4 cup Swerve
- 1 large egg using 2 will help reduce crumbling
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon xanthan gum optional - to reduce crumbling
- 4½ ounces sugar free chocolate chips about 3/4 cup plus 2 tablespoons
Preheat oven to 350 degrees Grease or line 9x13 baking pan.
In large mixing bowl, cream the butter and sugar together. Then beat in egg and vanilla. Add the pumpkin an mix well.
Add the rest of the ingredients and mix until well combined. Fold in all but 1/4 cup of the chocolate chips.
Spread batter into prepared pan. Sprinkle reserved chips on top.
Bake for 30-35 minutes. Let cool on rack before cutting.