Maple pecan



Yield: 12 servings

Serving Size: 1 medium blondie





  • 1/2 cup (114g) salted butter

  • 1 cup (175g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)

  • 1/3 cups (85g) almond butter (SWAP: you can use this same amount of cream cheese instead, but use 1 less egg)

  • 3 large (55g each) eggs (always go with free-range / pastured eggs, "cage-free" is not the same!)

  • 1 + 1/3 cups (130g) superfine almond flour

  • 1 tsp maple flavoring (there are many natural options for this, check below for the brand I used)

  • 3/4 tsp baking powder




  • 2 Tbsp (28g) melted, salted butter

  • 3 Tbsp (36g) keto brown sugar substitute (Sukrin Gold is what I used, but you can also sub in Yacon Syrup)

  • 3 Tbsp (43g) allulose (or tagatose, or powdered Swerve. Plain erythritol WILL NOT work here.)

  • 1/4 tsp vanilla extract

  • 1 large (55g) egg (always go with free-range / pastured eggs, "cage-free" is not the same!)

  • 3/4 cup (90g) pecans chopped or halves






If you can't get maple flavoring, just swap in vanilla extract or almond extract. For the almond butter you can also swap in any other nut butter or cream cheese by weight. Finally, the keto brown sugar sub can be swapped out for yacon syrup which is often a bit cheaper, or you can just use any other keto sweetener but add 1/4 tsp. of molasses for that brown sugar flavor.



As of 2018 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!




Powdered Erythritol:

Almond Butter:

Keto Brown Sugar Sub:

Yacon Syrup:

Vanilla Extract:

Almond Flour:

Maple Flavoring:

Roasted Pecans:


Square Baking Pan:
Conical Sifter/Sieve:
Heat-Safe Silicone Spatula:
Baking Parchment Paper:





1. First, preheat your oven to 325F / 163C, then prepare a 9x9" square pan or equivalent baking dish by either greasing and dusting with coconut flour, or cutting baking parchment to fit the pan. To make the blondie base, first mix together the warm butter, almond butter, maple flavoring, and sweeteners. Once this is well mixed, add in the eggs.

2. Either in a separate bowl or over the blondie mixture, sift the almond flour and baking powder and mix in. Bake for 15 minutes until about half-baked.

3. While the blondie base is in the oven, work on the pecan topping. Mix together all topping ingredients except the pecans, then mix those in last and spoon this mixture carefully and evenly over the top of the half-baked blondie base. Bake for an extra 15-20 minutes. Cool FULLY before slicing.














































When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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