Preheat oven to 400F and line an 8x8" baking dish with parchment paper.
Melt the butter and add all ingredients except the pecans into a large bowl and mix until well combined.
Fold in the pecans.
Spread evenly in baking dish and bake for 15 or 20 minutes. I like to take mine out at 15 and let them sit on top of the stove for the extra 5 minutes. Keeps them extra gooey and chewy.
While the blondies are baking make the caramel drizzle.
In a medium pot over low heat melt the butter, coconut milk or cream and sweetener for about 5 minutes, stirring occasionally.
Bring to a light boil then lower down to a simmer and let simmer for 8-10 minutes. It will start to thicken up but not be super duper thick.
When finished remove from heat and add in the vanilla and rum extract. You can skip the rum extract and just use vanilla if you'd like but I used both because it suits this recipe.
When blondies are done cut into 9 squares (you can even do 16 smalls squares) and drizzle with the most delicious buttery, creamy vegan keto caramel ever. Serve and Enjoy!
Keep blondie leftovers stored in an airtight containter on the counter or in the fridge. Keep leftover caramel in the fridge in a small mason jar.
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