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
- Jam Filled Lamingtons
- Raspberry Coconut Slice Bars
- Gooey Cheesecake Swirl Brownies
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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?
For the blondie base, I used granular allulose. The reason why I used allulose is that it creates a wonderfully chewy texture without graining up or getting hard after a day or two in the fridge.
You can use erythritol, or monk fruit, swerve, or Xylitol just know that the brownies will lose their soft texture especially if stored in the fridge.
Liquid sweeteners do not tend to work well in this recipe. The granular sweetener adds bulk, and replacing it with liquid sweetener will throw off the dry liquid ratios.
For the maple glaze, I used powdered allulose, and it worked great. You can use any powdered sweetener that you like the best for the glaze.
WANT TO KNOW HOW MUCH SWEETENER YOU NEED TO SWAP?
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
- 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.
- Add the white chocolate chips to the melted butter and let it sit while you prep the dry ingredients.
- Either sift or use a whisk to mix your dry ingredients to remove all lumps and clumps.
- Add the melted butter with white chocolate chips, vanilla, maple flavor, and one egg (at room temperature) and blend until smooth.
- Keep adding single eggs one at a time and blending until combined.
- 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.
- 2 cups almond flour
- 6 tbsp coconut flour
- 3/4 cup granular allulose
- 2/3 cup Lilly's Sugar-Free white chocolate chips
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 2/3 cup melted unsalted butter
- 3 large eggs (room temperature)
- 2 tsp vanilla
- 1 tsp maple flavoring oil
- 1/2 cup chopped pecans
Glaze & Topping (optional)
- 1 cup powdered allulose
- 2 Tbsp heavy cream
- 1/8 tsp Lorran's maple flavor oil
- 1/4 cup chopped pecans
- Preheat oven to 350F and grease and prepare 9x9 square pan with parchment paper.
- Melt the butter in a small bowl and add the white chocolate chips. Set aside.
- In a large bowl sift or whisk almond flour, coconut flour, baking powder, salt, xanthan gum, and granular allulose until no lumps remain.
- Blend the butter and melted white chocolate chips together - until glossy.
- Add the butter and white chocolate mixture, vanilla, maple flavoring, and one room temperature egg, whisk until blended.
- Continue to add eggs one at a time and blending after each addition.
- Fold in 1/2 cup chopped pecans.
- Spread batter into the bottom of a square 9x9 pan.
- Bake for 27-32 minutes until the edges and top are golden brown. The center will be slightly soft, but the edges will be baked through.
- Remove from oven and place on a cooling rack until blondies are completely cool.
Glaze and Toppings
- Add one cup of powdered allulose to a small bowl.
- Add heavy cream and maple flavoring and stir until well combined
- Spread the glaze over the cooled blondies. Sprinkle the chopped pecans over the top evenly and allow to set.
- Cut into 16 squares and serve.
Room temperature eggs are required for this recipe. If you add cold eggs from the fridge the batter will seize up. If you forgot to take your eggs out of the fridge, a simple solution is to place your eggs in a bowl filled with hot tap water. It only takes a few minutes to get the internal temperature of the eggs up enough to prevent the batter from seizing.
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Anthony's Organic Coconut Flour
Bob's Red Mill Almond Flour
USA Pan Bakeware Square Cake Pan, 9 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Lily's Chocolate, Baking Chips White Chocolate Style, 9 Ounce
Lily's Less Sugar Baking Chips 7oz Resealable Bags (3 Pack) - Milk, Semi Sweet & Dark Chocolate (Low Carb, Keto Friendly, Gluten Free & Non GMO)
LorAnn Naturals Maple Flavor, 4 ounce bottle
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 87mgSodium: 273mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 5g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.