Chewy Gooey Low Carb Maple Blondies With Pecans

I love a good blondie. Brownies are great, but I much prefer the versatility of a sweet, flavor-filled blondie. These low carb maple blondies are a great example – add a touch of maple, a few pecans and you have a great little dessert ready for fall.

These blondies have a few tricks up their sleeve to create a sweet chewy texture without the sugar and flour usually required for traditional blondies.

Keto Maple Pecan Blondies

My god, the only way to make these low carb maple blondies any better would be to add bacon. And yes, I am serious, and no, I am not pregnant.

But seriously, if you’re looking for a fall dessert that will make your mouth smile this one will do the trick.

Keto dieters, this recipe doesn’t even need any substitutions. At only three net carbs per serving, it should work into your daily macros.

And if you fan of squares and bar recipes we have a few very popular posts you might want to check out:

• S’mores brownies
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• Gooey Cheesecake Swirl Brownies
• Blueberry Cheesecake Bars

Maple Flavour without Maple Syrup?

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So, of course, we do not add maple syrup to these blondies. As much I LOVE maple syrup, it doesn’t love me.

But we get a pretty good substitution with maple flavoring. Since I am Canadian, it’s almost slightly blasphemous calling these blondies maple, but you know I like to live on the edge.

They DO taste like maple, and they make a wonderful fall-flavored dessert even with fake maple flavoring.

The best flavoring, the one that imparted a wonderful maple flavor without going overboard or tasting weird, was Lorann’s maple flavoring. It’s super concentrated so a little dab will do ya.

What sweeteners work best in this recipe?

Do you have to use White chocolate chips?

Even if you do not like white chocolate, I implore you to try them in this recipe. Lilly’s white chocolate chips taste like the real deal, and they impart a pleasantly sweet flavor that pairs incredibly well with the maple flavoring and pecans.

The sugar-free white chocolate chips also help with the texture. They help hold everything together and are part of the reason the low carb blondies are so chewy when cold.

Tips and Tricks for the blondie Batter

There are a few tips to help get the blondie batter just right:

1. The melted butter needs to be just above room temperature. You can melt the butter in the microwave but do so with short bursts. We want the butter just softened, not bubbling and boiling.
2. Add the white chocolate chips to the melted butter and let it sit while you prep the dry ingredients.
3. Either sift or use a whisk to mix your dry ingredients to remove all lumps and clumps.
4. Add the melted butter with white chocolate chips, vanilla, maple flavor, and one egg (at room temperature) and blend until smooth.
5. Keep adding single eggs one at a time and blending until combined.
6. Smooth the blondie batter into the bottom of a greased pan covered with a sheet of parchment. The parchment will make it easier to lift the bars out of the pan. The batter will be thick, spread it out as evenly as you can.

Storage & Serving Suggestions

These low carb maple blondies store best in the fridge, the texture becomes chewy and sticky. The glaze topping may become a bit gritty if you made it with erythritol or monk fruit, but I kind of like that texture. If you want to avoid the graininess, either leave off the glaze or make it with powdered allulose.

These stay fresh for days in the fridge so long as they are covered well. After the fourth day, they start to lose their freshness.

The blondies without a glaze or frosting freeze great. Store them well covered in the freezer for up to a month. To defrost, leave them out on the counter over night.