Sugar Free Paleo Pumpkin Blondies Recipe

Sugar Free Paleo Pumpkin Blondies

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I adapted this recipe from Not Enough Cinnamon’s Paleo Pumpkin Spice Blondies.

My blood sugar levels don’t do to well when I have sugary things, it starts swinging all over the place. So I needed a sugar free version, with a few modifications I came up with the Sugar Free Paleo Pumpkin Blondies.

Sugar Free Paleo Pumpkin Blondies

Instead of using coconut sugar and maple syrup-like the original recipe, I substituted monk fruit and maple extract. To make up for less liquid since there was no maple syrup I used an entire can of pumpkin instead of 1 cup. I also upped the pumpkin spice a tad and lowered the cinnamon a bit.

I also kept mine in the refrigerator, where these really held up their form when cooled (plus I just like chilled desserts 🙂 )

For the baking dish, I just used my Pyrex 11 Cup Rectangular Baking Dish

Sugar Free Paleo Pumpkin Blondies Recipe

Sugar Free Pumpkin Blondies Ingredients:


  • 1/4 cup – 1/2 cup (depending on how sweet you like things) Monkfruit Sweetener
  • 1/4 cup Golden Monkfruit Sweetener
  • 1/4 cup Coconut Flour
  • 1/4 cup + 2 Tablespoons Tapioca Flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • 4 tsp of pumpkin spice
  • 1 tsp of cinnamon
  • 1 tsp of Sea Salt
  • 1 tsp of Maple Extract
  • 3/4 cup Almond Butter
  • 1 15oz can of Organic Pumpkin
  • 1 tsp of Apple Cider Vinegar
  • Coconut Oil for the pan


  1. In a mixing bowl add the Monk Fruit, Golden Monk Fruit, Coconut Flour, Tapioca Flour, Baking Soda, Baking Powder, Pumpkin Spice, Cinnamon, and Sea Salt. Mix Well.
  2. In the same mixing bowl add in the remaining wet ingredients and mix until all the ingredients are mixed thoroughly.
  3. Grease your baking dish with Coconut Oil, then pour/spatula in the batter and smooth out the top to make it even.
  4. Bake for 25 minutes or until it is browned.
  5. The blondies will set as they cool, let them cook for about 30 minutes before severing.

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