These quick and easy Keto Maple Pecan Blondies are made in a cast iron skillet and taste so good that no one will believe they are low-carb! The final result is a blondie with a crisp edge and a chewy center–just like mom used to make. These blondies can be part of a low-carb, keto, Atkins, or gluten-free diet.
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I never knew that low-carb blondies could be this good! These cookies are seriously addictive with their soft chewy maple flavored centers, crisp edges combined with the crunch of pecans. These will definitely not stick around for long!
One advantage of this recipe is that it’s really easy to make and beginner-friendly. Perfect for when you’re just starting to eat low-carb.
This recipe doesn’t require a food processor, like some of my other cookie recipes. I do bake it in an inexpensive cast iron skillet, although a similar-sized oven safe baking pan would work as well.
Blondies were always one of my favorite cookies when I was growing up. I think I liked them even more than their brownie cousin.
I added maple and pecans because, why not? Let’s just take these blondies all the way to the top of the cookie chart!
I altered my recipe for myLow-Carb Skillet Chocolate Chip Cookie in the actual creation of this recipe.
How to serve keto maple pecan blondies
These blondies can be eaten warm, room temperature, or chilled.
They make a great snack or dessert all by themselves. If you want to get another step closer to blondie nirvana, add some low-carb vanilla ice-cream to the top.
Now, what takes me into blondie nirvana is serving them warm, with the ice-cream. If you add some of my keto-friendly caramel to the top, and you might just explode in blondie happiness.
How do you know when blondies are done baking?
Knowing when to remove these blondies from the oven is the most difficult part of the recipe.
I like to remove them when the edges are brown and before the center springs back when lightly touched. If the center springs back, they will not have that chewy goodness in the center.
I live at sea level and take them out at about 18 minutes into baking. Mind you that the oven is completely preheated when I put them in. If you live in the mountains, you might find that you need to bake them a few minutes longer to achieve the same doneness.
How to store Keto Maple Pecan Blondies
You can store these blondies in an airtight container at room temperature or in the refrigerator for about three days.
If you need to keep them longer than that, put them in an airtight container, but separate the layers with parchment so that you can easily remove one or two at a time if you like.
What is the difference between a blondie and a brownie?
Brownies and blondies have a lot in common–eggs, flour, vanilla, butter, sugar (or in this case, sweetener). Both are bar cookies.
So what makes a brownie a brownie and a blondie a blondie? The difference between them is the chocolate.
If the recipe creates a chocolate bar cookie, it is usually called a brownie. If the recipe doesn’t have chocolate, it makes a lighter-colored cookie, usually called a blondie.
Blondies can have a range of flavors including vanilla, butterscotch, browned butter, maple (like this recipe) and peanut butter. Sometimes people might call a blondie a blonde brownie.
Both brownies and blondies may have add-ins such as chocolate chips, white chocolate, or nuts.
This recipe for keto maple pecan skillet blondies is quickly becoming a family favorite. These blondies will make a delicious addition to a holiday cookie platter. Enjoy!
Keto Maple Pecan Blondies
These quick and easy Keto Maple Pecan Blondies are made in a cast iron skillet and can be part of a low-carb, keto, Atkins, or gluten-free diet.
- 1 spray coconut oil (or oil of choice to prepare pan)
- 1 cup super fine almond flour
- 1/3 cup granulated stevia/erythritol blend Pyure (twice as sweet as sugar)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple flavoring
- 1/2 cup pecans chopped
Preheat oven to 350º Fahrenheit. Prepare an 8" round cast iron skillet by spraying with coconut oil.
In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking soda, and sea salt until well combined and free of lumps.
Add the melted butter to the dry ingredient mixture and whisk in. The mixture will appear mealy.
In a medium mixing bowl, whisk the egg, vanilla extract, and maple flavoring together. Add the egg mixture to the dry ingredients and stir until well combined.
Stir in the pecans.
Spread the mixture in the prepared skillet. Bake for 18-22 minutes or until the edges are golden brown. I like to stick to the lower end of this range so that the blondie is chewy in the middle.
All blondie to cool for at least 5 minutes, the cut into six pieces.