I gotta try this. I don't have DaVinci's. I saw a SF maple syrup that said 1 net carb on the front but it had 7 carbs of sorbitol--does that count? Has anyone compared using SF maple syrup to using all splenda?

I just made these. They are AMAZING. They were a little too moist and fell apart while we ate them. Maybe I didn't wait long enough for them to cool?

That's a reflief to hear! Everytime I try to make a LC baked good it comes out way too dry!

Well I definitely waited long enough to cool. I had them in the fridge overnight and they still were too moist. Any suggestions to make them less moist? Maybe less oil? They were really good but they break when you pick them up!

Try adding a bit more almond flour. Did you use all davinci syrup?

Yeah, I used all davince. I used the recipe to the T. I'll try adding more flour next time. Thanks! It was a FANTASTIC recipe. Best low carb treat I ever had.

Oh, I also only baked it for 35 minutes. Maybe bumping that up will help?

Another possiblilty is to cut back a little on the davinci, and add a bit more powdered splenda. It is a very moist recipe, so it's nothing you did wrong. :)

Yes, baking them a tad longer may help too. Ovens vary so much... I watch mine closely towards the end so they don't burn/get too brown.

Just jumping in here to say I have made this THREE times now, Becki.... it is the most delicious and AWESOME of LC recipes.... I use Carbquik... and not almond flour.... no sweeteners, but Davinci syrups (Gingerbread and French Vanilla).... really can't make it too often... would start to really gain weight I know!! I also adapted this down to a smallish bowl muffin, that I fix in the microwave (for 3 to 5 minutes, depending on size.... makes a great quickie breakfast.... thank you SO MUCH!!!!

I made them with Carbquick and a little pecan flour. :thup:
Does anybody else think Carbquick tastes too salty? I even left out the salt the recipe called for just in case.

Could someone tell me about this Almond Flour I see so often here?? Do you buy it as is or do you grind almonds to make it?? This recipe sounds awesome and I would like to try it some time but wonder about that ingredient. Thanks.

It's also sometimes called Almond meal. I buy it in bulk from my health food store. If you can find "Bob's Red Mill" brand, they make almond flour too. You can make your own by grinding up almonds, but it's recommended that you put some kind of powder (protein powder, soy flour, etc.) so it doesn't turn to almond butter. I've never tried to make it myself so I'm not sure how long it takes until it turns to butter.

Thanks Zorra I'll have to check my Health store or Bob's Red Mill for it now that I know what it is. Happy Holidays

This is an excellent recipe!!!! It is very moist!!! I almost want to say its like pumpkin pie with texture.Trying to combat the moisture I added 1/4 cup of additional flour and used 8 packets of Spenda and 1/4 cup of Davini Hazelnut. The frosting is out of this world :yum: !!!! My local grocery store doesn't carry almond flour so I grate mine with my PC cheese grater...works perfect!

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

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...

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.

Amanda

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

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

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!!!!

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.

Superb!!!

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 :)

Ill have to try these

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.

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.

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.

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.

Thanks!

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.

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.

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: