Comments on: Low Carb Pumpkin Bars Recipe with a Gluten Free Option

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 13 Oct 2020 13:40:14 +0000

In reply to Daniele. This is on my list to retest so I'll see if less oil works out better. I've also started using the refined coconut oil which has a more neutral flavor where I don't want a coconut flavor. Thanks for the feedback.

By: Daniele

Daniele — Tue, 13 Oct 2020 00:55:50 +0000

I made these tonight, and was really expecting that even my hubby, who doesn't keep Keto, would enjoy them. However, after 2 bites he said he just couldn't eat them, and neither could I. They smelled good baking, but the result was a spongy pumpkin cake that was nearly like eating pure coconut oil. I don't know why the recipe calls for so much, but if I ever get up the courage to try this again, I'll probably use ¼ cup or less. I feel badly that the recipe made such a large amount, and the ingredients are now wasted...Perhaps the proportions are off? I hope this recipe can be re-engineered, as it has so much potential to be superb!

By: Heather K

Heather K — Wed, 09 Oct 2019 06:43:20 +0000

In reply to Monique Stec. I used a 13x9 glass dish at 325 for 25 min and left to sit in the oven to cool down. ended up being moist and fluffy much similar to pumpkin pie but holds together nicely at the same time.

By: Heather K

Heather K — Wed, 09 Oct 2019 06:39:42 +0000

Tastes exactly like pumpkin pie! sooo good! I used only 1/2c of Crave Stevia Bakers Brown Blend and left out the molasses as a result. For Cream Cheese Icing I used 1 scoop of vanilla whey protein powder sweetened with stevia to sweeten instead of the liquid stevia. Going to see if my picky son notices if this is a low carb recipie;)

By: Lisa

Lisa — Tue, 21 Nov 2017 01:39:08 +0000

In reply to Monique Stec. It's hard to say. It will be a thicker cake so you'd likely need to bake for a longer time. So, I'd just keep an eye on it and use a toothpick or cake tester to determine doneness.

By: Monique Stec

Monique Stec — Mon, 20 Nov 2017 15:45:33 +0000

Hi,
Can I use a 13x9 baking dish and if yes, how long is the baking time? Thanks.

By: Lisa

Lisa — Sun, 23 Apr 2017 00:41:59 +0000

In reply to Elizabeth Martin. It's like 20 bars so I added that.

By: Elizabeth Martin

Elizabeth Martin — Sat, 22 Apr 2017 23:17:08 +0000

I took a look at the recipe but it did not say how many serving the cake made?

By: Lisa

Lisa — Mon, 17 Apr 2017 01:10:16 +0000

In reply to Lena. I got like 20 squares.

By: Lena

Lena — Sun, 16 Apr 2017 14:29:12 +0000

How many servings per recipe?

By: Lisa

Lisa — Wed, 15 Feb 2017 20:55:15 +0000

In reply to Theresa. It depends on the blend you use. Pyure is twice as sweet as sugar, but blends like Sukrin:1 are a one to one replacement. If you are using something that is twice as sweet, you'll want to use only half as much. Carb count varies little if you use the more concentrated blends.

By: Theresa

Theresa — Wed, 15 Feb 2017 14:04:17 +0000

Hi I was under the impression that Stevia Blend was twice as sweet as sugar so you only need to use half as much. The 1 cup of stevia blend in the recipe seems like a lot, especially with the cream cheese frosting. Can you cut that down to half or use a splenda/stevia blend combo? Would this change the carb count?