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-   -   Paula Deen's Pumpkin Bars, Low Carb Style (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/695042-paula-deens-pumpkin-bars-low-carb-style.html)

Charski 10-14-2010 09:24 AM

Paula Deen's Pumpkin Bars, Low Carb Style
I tweaked on PD's pumpkin bar recipe to make them LC. They're quite good, with the pumpkin pie spice instead of the cinnamon she used, it reminds me a lot of gingerbread!

Paula Deen's Pumpkin Bars, Low Carb Style:


4 eggs
1 1/3 cup granular Erythritol
1/2 cup granular Splenda
1/4 teaspoon NuNaturals 0 Carb NuStevia powder
1 cup vegetable oil (I used rice bran oil)
15-ounce can pumpkin
4 cups blanched almond flour
2 teaspoons baking powder
2 teaspoons sugarfree pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
Sweetener to taste (I use powdered xylitol and NuNaturals powdered stevia) - equivalent to about 2 cups sugar
1/2 cup heavy cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F.

Using an electric mixer at medium speed, beat the eggs and sweeteners together, then let stand 2 minutes so the sweeteners can dissolve well. Add oil and pumpkin and mix at medium speed until light and fluffy.

In another bowl, stir together the almond flour, baking powder, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture about 1 cup at a time, and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes, test for doneness - my convection oven took 50 minutes set at 330*, which supposedly is actually 25 degrees cooler than that. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the softened cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sweeteners and mix at low speed until combined. Stir in the vanilla and mix again. Add cream, a little at a time, beating in between additions, til light and fluffy. Spread on cooled pumpkin bars.

lisabinil 10-14-2010 09:30 AM

Sounds yummy-gotta get some more e!

Charski 10-14-2010 09:34 AM

Yeah, I try not to run out of it! :laugh:

It adds a certain texture to baked goods that we really enjoy - just the faintest background hint of a "crunch" factor, I'd call it.

I'm sure you could use a combo of other sweetners, but I sure like this combo!

lisabinil 10-14-2010 09:40 AM

I wish it were not so expensive here-it's $13.99 for a small bag here and right now I want to lose more (and not make so many treats) so buying a bulk bag is out. My mom is diabetic and I think I will make a batch for her that way I can have one and then spread the love so I won't eat too many. :laugh:

Salamander 10-14-2010 10:26 AM


PP Spice: 2 tsp or Tbsp?
Did you grind the xylitol to powder it?


Charski 10-14-2010 10:47 AM


Originally Posted by Salamander (Post 13994090)

PP Spice: 2 tsp or Tbsp?
Did you grind the xylitol to powder it?


Oh shoot, just saw that, and can't edit it any more - it's 2 teaspoons of pumpkin pie spice. SORRY! :blush::blush:

The xylitol I have is already pretty well powdered so I just use it right out of the cannister.

Beeb 10-14-2010 11:37 AM

Here Char Girlfriend, how many bars did you get from this 9 x 13 pan?

Thanks!! :hugs:

cgarza 10-14-2010 12:45 PM

Anybody know how many carbs?

Charski 10-14-2010 02:53 PM

Linda, I got 28 bars - you could cut them either larger OR smaller though! :laugh: To me, this is a good size.

Charski 10-14-2010 02:54 PM

CGarza, I haven't figured it out yet. Maybe some other nice person will do that for us. I'm in maintenance, know which ingredients I can use, and don't usually worry about it much! ;)

SCOTTSDALEJULIE 10-14-2010 04:28 PM

Sounds great. Going to try it soon. Thanks Julie

CarolynF 10-14-2010 05:41 PM

Wow..I have everything.:)

Charski 10-14-2010 08:41 PM


Originally Posted by CarolynF (Post 13995434)
Wow..I have everything.:)

What are you waiting for, girlfriend? RUN to the kitchen! :laugh: :hugs:

Beeb 10-14-2010 09:46 PM


For Pumpkin Bars w/o Icing

Nutrition Facts

Amount of Serving in Recipe: 28
Serving Size 1 Serving

Calories from Fat 45
Calories 63

% Daily Values*
Total Fat 4.99g 8%
Saturated Fat 0.579g 3%
Polyunsaturated Fat 0.159g
Monounsaturated Fat 0.385g
Cholesterol 30mg 10%
Sodium 115mg 5%
Potassium 31mg
Total Carbohydrate 3.49g 1%
Dietary Fiber 1.3g 5%
Sugars 0.78g
Protein 2.78g

Net Carbs: 2.19g

For Pumpkin Bars w/Icing: Using a Zero Carb Sweetener

Nutrition Facts

Amount of Servings in Recipe 28
Serving Size 1 Serving

Calories from Fat 104
Calories 127

% Daily Values*
Total Fat 11.54g 18%
Saturated Fat 4.79g 24%
Polyunsaturated Fat 0.346g
Monounsaturated Fat 1.846g
Cholesterol 49mg 16%
Sodium 159mg 7%
Potassium 44mg
Total Carbohydrate 3.71g 1%
Dietary Fiber 1.3g 5%
Sugars 0.8g
Protein 3.54g

Net Carbs: 2.41g

dollkey 10-15-2010 01:56 AM

Sounds like a great recipe. Love me some Paula Deen! :) Thanks for tweaking it to LC, Charski!

BTW, do you like rice bran oil? What other uses for it? Thanks. I found it available in our local grocery store but I thought it wouldn't be good because of rice LOL Thanks in advance!

Charski 10-15-2010 08:39 AM

Dollkey, it's a very healthy oil, you can read more about it online - as with all oils (I believe) - it's 0 carbs, it has a high smoke point, meaning you can fry things with it, and it's good anywhere vegetable oil is called for.

I've been using it for a few months now and really like it - the flavor is very mild, making it great for places where you don't want the flavor of olive oil (although I also use extra light olive oil in those places many times) - give it a try!

LINDA, girl you ROCK! Thanks for doing all the stats on the bars, and hey, they're not bad carbwise, huh?? A nice healthy treat that's good for low carbers! :clap:

Pam 10-15-2010 09:35 AM

Charski....Could powdered E be subbed for the powdered X?

Charski 10-15-2010 10:01 AM

Pam, I'm sure it can be subbed for the x. I only have granular E and was too lazy to powder it! :laugh:

Just do it "to taste" and also use a little sumpthin' else to keep the cooling effect to a bare minimum.

Suseart 10-15-2010 10:07 AM

Has anyone tried this using Stevia? I'd like to figure out the proportions to use.

Pam 10-15-2010 10:28 AM

Thanks, Charski....will do!

dollkey 10-15-2010 10:30 AM

Thanks Charski! I will go grab a big bottle!

cgarza 10-20-2010 02:39 PM

Thanks Linda - (Beeb). I really appreciate your taking the time to give us the carb count on these! You're GReat!!!!:clap:

mistyjo1 10-20-2010 02:59 PM

this sounds very good and with out icing the carbs are fairly low....

thank you

Charski 10-20-2010 03:30 PM

They really don't even NEED the icing - they're super moist and yummy. I just sprinkled some granular Splenda on top for "pretty" and left it at that.

mojave 10-20-2010 03:41 PM

:confused:These sound wonderful. I haven't been able to find NuNaturals stevia powder. You mentioned it in another post and I wanted to try it out.We were visiting family in Santa Barbara and I checked out Lazy Acres and Whole Foods with no luck. I did stock up on almond flour, my small town hfs doesn't carry it. So different than using almond meal from TJ's, a revelation! Any leads on who carries the NuNaturals?

Thanks, Dee

Charski 10-20-2010 05:16 PM

I bought it from Netrition, the sponsor of this fine site! ;)

This is the one:

NuNaturals NuStevia White Stevia NoCarbs Powder

A little goes quite a long way. I really like the stuff. It's bulked with erythritol instead of one of the carby fillers like dextrose or the like.

mojave 10-20-2010 07:12 PM

Thank you, Char. I have been using truvia lately, bought a little tub the other day, better than using packets.I will order some NuNaturals when we get back from our trip to Colorado.
Belated Happy Birthday. You are the BEST!


MsWoods 10-20-2010 07:29 PM

Mmmm, I can't wait until I get under 240 so I can make some more yummy treats. These sound so good.

Charski 10-20-2010 07:40 PM

MsWoods, you're SO CLOSE! Great job, lady! :hugs:

MsWoods 10-20-2010 07:45 PM

Thank you Charski. I'm trying to be hardcore right now and get to a comfortable holiday "maintenance" weight Lol.

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