Comments on: Keto Pumpkin Bars With Chocolate Chips Recipe

By: Carol

Carol — Tue, 17 Oct 2023 12:51:43 +0000

This is a great recipe. I'm making it for the 2nd time in 2 weeks. I used a whole can of pumpkin and 3 T of ceylon cinnamon and baked for 40 minutes. It's a huge hit with my family!! Thank you for the recipe.

By: Kmac

Kmac — Sat, 27 May 2023 15:54:00 +0000

In reply to Cathy.

Made with 1/2 c sweetner ( by mistake) plenty sweet. Turned out moist and cut easily.

Was wondering if you have frozen these?

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 18 Oct 2021 13:37:47 +0000

In reply to Christina. Yay! I'm so glad the pumpkin bars worked out for you.

By: Christina

Christina — Sun, 17 Oct 2021 22:20:56 +0000

These were delicious. I made them to take to potluck lunch at church and was a little nervous they might not turn out well, but I should have known better. Any of your recipes I have made are great. Thank you for developing great keto/low carb recipes that I can always count on.

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 15 Dec 2020 14:43:15 +0000

In reply to Christine. Coconut flour can vary in absorbency so that is likely the issue. I find it's best to add half the amount called for in a recipe then slowly add more until the batter consistency feels right. If you add too much, you can add another egg and or liquid.

By: Christine

Christine — Tue, 15 Dec 2020 00:41:46 +0000

In reply to Lisa MarcAurele. These were not good. I made exactly as written and they came out so overly dry. Smelled great in the oven but when I took them out they were so dry (not over baked) just a terrible consistency. Tried adding whipped cream but still not good.

By: BETSY GAGNE

BETSY GAGNE — Fri, 20 Nov 2020 23:29:00 +0000

Soo yummy!!!!

By: Cathy

Cathy — Fri, 30 Oct 2020 19:03:03 +0000

Thank you so much for this lovely recipe. I have made it twice now and both times I have opted to use just a 1/2 cup of the sweetener. Everyone loves it especially when I put a dab of whipped cream on top of it before serving.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 18 Oct 2020 12:55:24 +0000

In reply to Angela. You can use all almond flour, but I'd recommend using the xanthan gum to prevent crumbling.

By: Angela

Angela — Sat, 17 Oct 2020 20:05:33 +0000

I’m gluten free, but I’m also allergic to coconut. Is there another flour I can replace that with?

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 01 Oct 2020 18:28:27 +0000

In reply to Carolyn. Thanks for that tip! I'll note in recipe card.

By: Carolyn

Carolyn — Wed, 30 Sep 2020 19:39:21 +0000

Followed recipe. Only change was adding that 1/2 c of stevia back into the recipe. Will make again. Need to make with unsalted butter or don't add salt to the batter.