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  #121   ^
Old Sat, Oct-04-08, 08:04
*Sheila*'s Avatar
*Sheila* *Sheila* is offline
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Posts: 1,954
 
Plan: Atkins ~ DANDR
Stats: 230/230/150 Female 5 feet 4 inches
BF:it is going down!
Progress: 0%
Location: Cove Texas
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CANNOT wait to make these!!! I have been waiting though! The old HIGH CARB version of this is so yummy my entire family loves them! I cant' wait to sneak these in on them!
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  #122   ^
Old Sun, Oct-19-08, 18:29
GrooveJock's Avatar
GrooveJock GrooveJock is offline
Senior Member
Posts: 1,041
 
Plan: Atkins
Stats: 268/200/190 Male 5'9
BF:28%/14%/8%
Progress: 87%
Location: Green Bay, WI
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Ok gang, John and I made these tonight. THEY WE ABSOLUTELY AMAZING.

I used Erythritol (1/4 cup) and SF Caramel syrup instead of slpenda in the batter and 2 TBL Erythritol AND 2 TBL Caramel sryup in the frosting. Erythritol did wonders to the frosting. We seriously could not tell it was sugar free!!!!

Oh and I also used coconut oil for the oil.

Last edited by GrooveJock : Sun, Oct-19-08 at 19:49.
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  #123   ^
Old Sun, Oct-19-08, 21:17
Lie2MeJL Lie2MeJL is offline
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Posts: 378
 
Plan: Low Carb, IF
Stats: 160/141/140 Female 5'7
BF:
Progress: 95%
Location: Minnesota
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it's probably in the tread here somewhere, but does anyone have the calorie count for this?
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  #124   ^
Old Sun, Oct-19-08, 21:59
Lie2MeJL Lie2MeJL is offline
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Posts: 378
 
Plan: Low Carb, IF
Stats: 160/141/140 Female 5'7
BF:
Progress: 95%
Location: Minnesota
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Actually nevermind, I adjusted the recipe and plugged it into fitday. I subsituted Carbquik for the almond flour, omited the splenda and calculated only 1/3 C oil

Here is what I found:

For the entire recipe w/o frosting
Calories: 1370; Fat: 118.5; Carbs (net): 26.3;

per 1/18th Calories: 76; Fat: 6.6; Carbs (net): 1.46

The icing alone
Calories: 607; Fat: 58.3; Carbs (net): 8.9

Per 1/18th Calories: 33; Fat: 3.2; Carbs (net): .5

For the entire cake with icing
Calories: 1,977; Fat: 176.8; Carbs (net): 35.2

Per 1/18th Calories: 109.8; Fat: 9.82; Carbs (net) 1.95
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  #125   ^
Old Mon, Oct-20-08, 11:31
Lie2MeJL Lie2MeJL is offline
Senior Member
Posts: 378
 
Plan: Low Carb, IF
Stats: 160/141/140 Female 5'7
BF:
Progress: 95%
Location: Minnesota
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made a small mistake- only plugged in one tbsp of butter in for the icing so you can add about 90 cals to the icing and entire cake with icing...divided by 18 though it only adds 5 cals per slice
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  #126   ^
Old Thu, Oct-23-08, 12:11
Lie2MeJL Lie2MeJL is offline
Senior Member
Posts: 378
 
Plan: Low Carb, IF
Stats: 160/141/140 Female 5'7
BF:
Progress: 95%
Location: Minnesota
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finally made these. Love them.

I will be making them in a pan smaller than 9X13 next time though.

I'm seriously worried about my abilitiy to practice portion control right now.
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  #127   ^
Old Sun, Nov-02-08, 16:25
Annie1gi's Avatar
Annie1gi Annie1gi is offline
Operation Ann 2013
Posts: 14,042
 
Plan: Atkins
Stats: 310/297.0/150 Female 5ft 1 in
BF:Of course!! :)
Progress: 8%
Location: Leesburg, FL
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I have these in the oven baking now, I used an 8x8 pan instead of the 9 x 13 pan.

I also used 1/2 almond flour and half flax seed meal, 2 scoops of vanilla whey protein powder.......

I will be using cranberry/creamcheese frosting........Yum (I hope)

I dust the frosting with a tablespoon of almond flour instead of the chopped nuts.
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  #128   ^
Old Tue, Nov-25-08, 15:59
kimiliciou kimiliciou is offline
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Posts: 38
 
Plan: Atkins
Stats: 233/191/153 Female 69"
BF:
Progress: 53%
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I will be making these tomorrow... can't wait to try them on Thanksgiving!
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  #129   ^
Old Thu, Nov-27-08, 01:39
kimiliciou kimiliciou is offline
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Posts: 38
 
Plan: Atkins
Stats: 233/191/153 Female 69"
BF:
Progress: 53%
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I made these tonight and ended up giving in and having a little piece tonight to see how they tasted. I REALLY liked them. My only thing is that they kinda fall apart easily... not because they're too moist but because they were too crumbly. They wern't burnt, I only had them in the oven for about 23 minutes (when recommended is 30-40). Oh well, guess this means I will be using a smaller pan next time. Or could it use another egg? More oil?
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  #130   ^
Old Thu, Dec-11-08, 15:21
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Luzyanna Luzyanna is offline
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Posts: 2,938
 
Plan: Atkins
Stats: 162/137/135 Female 5'4
BF:
Progress: 93%
Location: Louisiana
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Quote:
Originally Posted by kimiliciou
I made these tonight and ended up giving in and having a little piece tonight to see how they tasted. I REALLY liked them. My only thing is that they kinda fall apart easily... not because they're too moist but because they were too crumbly. They wern't burnt, I only had them in the oven for about 23 minutes (when recommended is 30-40). Oh well, guess this means I will be using a smaller pan next time. Or could it use another egg? More oil?


I made these again today - they always turn out great. Mine have never fallen apart but I use Davinci and Splenda so maybe it helps it stick together more. If you use only Splenda, I'd suggest trying a little heavy cream to the pumpkin mix. I make mine in a 8x11 pan and cook for 35 minutes.
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  #131   ^
Old Tue, Dec-23-08, 22:07
AlaneHilo's Avatar
AlaneHilo AlaneHilo is offline
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Posts: 146
 
Plan: Atkins
Stats: 255/241/170 Female 68 inches
BF:
Progress: 16%
Location: Kurtistown, Hawaii
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This was delicious! I didn't have any walnuts but I made them with walnut oil (also substituted it for the butter in the frosting) and erythritol. Yum!!
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  #132   ^
Old Sat, Mar-13-10, 19:29
Luzyanna's Avatar
Luzyanna Luzyanna is offline
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Posts: 2,938
 
Plan: Atkins
Stats: 162/137/135 Female 5'4
BF:
Progress: 93%
Location: Louisiana
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Bumping because this recipe is too good to fall out of the top 10.
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  #133   ^
Old Thu, May-06-10, 17:31
graciejean graciejean is offline
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Posts: 345
 
Plan: south beach
Stats: 168/168/125 Female 4'11
BF:
Progress: 0%
Location: dixie
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I can taste them now,lol
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  #134   ^
Old Tue, May-18-10, 07:43
chermac chermac is offline
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Posts: 890
 
Plan: Atkins Maintenance
Stats: 214/150.4/140 Female 66 inches
BF:
Progress: 86%
Location: Sunshine Coast, BC
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Quote:
Originally Posted by Annie1gi
I have these in the oven baking now, I used an 8x8 pan instead of the 9 x 13 pan.

I also used 1/2 almond flour and half flax seed meal, 2 scoops of vanilla whey protein powder.......

I will be using cranberry/creamcheese frosting........Yum (I hope)

I dust the frosting with a tablespoon of almond flour instead of the chopped nuts.


I did something similar - because I didn't have enough almond flour. Used 1/3 cup each almond flour, flax meal and coconut flour. Had no walnuts, and decided to use 3/4 cup Splenda. I have GOT to get some of those wonderful DaVinci syrup flavors! The bars were fantastic, not sure how much the carb count changed by using the difference flours, I know that both flax meal and coconut flour have loads of fibre.
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  #135   ^
Old Fri, Jul-02-10, 10:06
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,232
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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Man, these sound great. And the icing could even be used on other cakes/desserts. Thanks for sharing. I've printed and plan on trying this one soon!
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