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-   -   Pumpkin Bars with Cream Cheese Maple Walnut Icing (

seesah Tue, Nov-29-05 09:28

This is really good! It really hits the spot! :yum:

WyoDiva Mon, Dec-26-05 11:38

I made this for a Christmas dinner I went to. VERY GOOD! I did substitute half of the almond meal with CarbQuik, as I'm not crazy about almond meal, but it turned out very well! Highly recommended...

Amanda1978 Fri, Oct-06-06 13:01

I made these last night and I must say they are soooo good!

It's a good thing I froze them or else I'd probably would be eating my way through the entire batch right now.


Red Sat, Oct-07-06 14:44

I think I will try these....Canadian Thanksgiving tomorrow.

Elizellen Sun, Oct-22-06 07:09

Originally Posted by Amanda1978
I made these last night and I must say they are soooo good!

It's a good thing I froze them or else I'd probably would be eating my way through the entire batch right now.

LOL - I agree, Amanda, they are yummy!!

I made mine using butternut squash as I havent got pumpkin which makes them not Atkins-induction 'legal' but an excellent OWL higher-rungs treat!

I didnt even get round to making the icing, my DH loved them plain and will have to be rationed or he will finish them off tonight

WyoDiva Sat, Nov-11-06 08:51

Bumping this thread again, as T-day is almost here.

This is a great recipe. I've made it a number of times and continue to tweak it slightly every time I make it, in quest of less carbs and calories with yummier taste.

My latest change is to use 1/3 cup carbquik and 2/3 cup almond meal (instead of 1 cup almond meal).

I also use 1/4 teaspoon of liquid splenda in the batter instead of davinci/splenda packets.

I cut it into 15 bars and they are 1.5 carbs each and 155 calories - low numbers for such a GREAT taste!!!!!!!!!! Oh, I don't put the walnuts in - don't like them, which helps with the carb count....

Got a batch baking right now...sigh...hard to wait. YUM!!!!

Citruskiss Tue, Nov-28-06 17:19

I made this as one of our low-carb treats for Thanskgiving weekend - it was truly fantastic!

I can't wait to try it as a cake - and I'm wondering how I'd go about doing that, but I'm sure I'll be experimenting a bit so I can create a two-layer or four-layer cake out of this. It was that good.


I think the advice to leave them for a day is a good one - I made these the day before Thanksgiving, and had a baking pan with a tupperware style lid so was able to stick it in the fridge for 24 hrs or so, and this I think made them taste even better. The icing was more 'set' and the bars were moist and cool, not crumbly at all. I used the 6pkts of Splenda with 1/2 cup vanilla SF syrup.

Thanks for this great recipe :)

meplus1 Sat, Feb-24-07 21:07

Ill have to try these

thirteenlb Thu, May-10-07 18:10

Bumpitty, bump-bump-bump!

Because these are hands down the best thing I've ever made. Better than Bawdy's Cheesecake (sorry, bawdy!). Simple ingredients, easy to whip up, and my gooness, just fantastic.

BetsyJ64 Sat, May-12-07 18:28

I am planning on making these tomorrow, but using 1/2 cup coconut flour and 1/2 cup almond meal instead of one whole cup of almond meal. I will also use Sweetzfree and Caramel Davinci SF and let you know how it works. I am relaly liking using coconut flour - gives a great taste and finer texture than almond.

OpenRange Sat, May-12-07 20:19

I remember these. :yum: :yum: I made these last fall, they are fantastic, top knotch, and wonderful.

Problem.... don't eat to many, invite some friends over.

houlegan Mon, May-14-07 07:49

These were good...very yummy!

Instead of almond meal I used crushed pecans...and used a bit of almond extract.

Even the UN low carbers liked them.


ElleH Wed, Jun-06-07 09:53

I made these and they were pretty good. I like my pumpkin stuff "spicier," however, and if I make them again, I will use more spice.

ElleH Thu, Jun-07-07 10:06

Came back to add that they really ARE better the next day! Much improved taste and texture. I could taste the spice and the bar consistency was nice and moist. Next time I will still use more spice, though.

I made a half recipe and used 3/4 pecan meal & 1/4 flax meal to make mine, all Splenda packets for sweetener, heavy cream instead of oil, and rum extract in the icing.

If I can get them thicker next time, I'll be giving this 2 thumbs up, for sure.

BetsyJ64 Sat, Jun-09-07 15:57

I finally made these today! I used 1/4 cup almond meal and 3/4 cup coconut flour ( I really don't care for the grittiness of almond meal), Coconut DV and 1/4 tsp. sweetzfree. Baked them for 45 minutes in an 8" square pan, and I cut them into 9 bars. The carb count is down from using sweetzfree, so I figured probably about 2 carbs per bar, maybe less, but they are thicker than if I used a 13" pan. Whatever - I'm not worried about the exact count - they are WONDERFUL!!!! In the icing I used some caramel DV - wow!! LOVE THESE!!!! Next time I may use flax meal instead of the almond meal. :thup:

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