Pumpkin Pie Low Carb Yogurt Bark
Published Oct 03, 2022 Updated Nov 14, 2023
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This healthy, low carb yogurt bark is a tasty, frozen pumpkin pie treat topped with chocolate chips & pecans! Vegan & Keto yogurt bark options.
What Makes This Recipe Great
Pumpkin season is in full swing, and delicious pumpkin desserts, drinks, and baked goods are everywhere! If you’re craving a healthy pumpkin dessert without all the carbs, sugar, and calories, this yogurt bark recipe is for you!
My Pumpkin Pie Low Carb Yogurt Bark is a subtly sweet frozen yogurt/ice cream alternative featuring delicious pumpkin pie flavors, chocolate chips, and pecans for a healthy, kid-friendly (parent-approved!) seasonal treat!
With Vegan and Keto yogurt bark options, this recipe is versatile, diet-friendly, and absolutely delicious!
Ingredient Notes
- Plain Greek Yogurt: You can use any plain yogurt you prefer, or a dairy-free alternative to make this recipe vegan.
- Pumpkin Puree: Make sure to choose a can of unsweetened pumpkin puree and not canned pumpkin pie filling.
- Pumpkin Pie Spice: Add more or less depending on your desired flavor.
- Vanilla Extract: A little goes a long way in this recipe.
- Maple Syrup: You could also use honey or sugar-free syrup. Add an additional if you like extra sweet, in 1 tbsp increments.
- Chopped Pecans: Omit the nuts if you don’t prefer them. You could also use walnuts or almonds if you like them better.
- Dark Chocolate Chips: I like using 70% dark chocolate chips. You could also use Lily’s Keto-friendly version, or Enjoy Life’s dairy-free version.
Recipe Step by Step
- Line a baking sheet with parchment paper. Whisk together the yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup in a bowl. Taste and adjust sweetness as needed.
- Spread mixture onto prepared sheet in an even layer, roughly 1/2 inch thick. Sprinkle on chopped pecans and chocolate chips.
- Place the tray in the freezer for 2-4 hours or until solid. Break into pieces or cut with a knife. Store in the freezer until ready to eat.
Mac’s Pro Tip
Pro Tips
Dairy Free/Vegan: To make this dairy-free and vegan, swap the greek yogurt for a non-dairy alternative and use Enjoy Life dairy-free chocolate chips.
Keto Yogurt Bark: If you swap the maple syrup for a sugar-free syrup and the chocolate chips for Lily’s Chocolate Chips (keto friendly!) there are just 4.5 net carbs per serving, making this keto yogurt bark!
Freezing: If you make it too thick on the sheet pan it will have a harder time freezing and will take much longer than the recipe accounts for. Try to make it 1/2 inch thick so it freezes quicker.
Low Sugar: If you want to make this lower sugar, simply swap the maple syrup for a sugar-free syrup and the chocolate chips for Lily’s keto-friendly chocolate chips. This will be keto yogurt bark in no time!
Nut Free: If you have a nut allergy or don’t prefer them, feel free to omit this ingredient.
Storage: Store in the freezer until ready to eat.
Recipe FAQs
If you make the recipe as is, there are just under 10 net carbs per serving. If you swap the maple syrup for a sugar-free syrup and the chocolate chips for Lily’s Chocolate Chips (keto friendly!) there are just 4.5 net carbs per serving, making this keto yogurt bark!
Yes! If you prefer a different version of plain yogurt, feel free to use that.
This yogurt bark will last for up to 2 months in the freezer.
For sure! I recommend using 1/2 scoop of vanilla protein.
More Fall Recipes
Pumpkin Pie Low Carb Yogurt Bark
Ingredients
- 3 cups plain Greek yogurt or dairy-free for vegan
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/3 cup maple syrup honey, or sugar-free syrup (add an additional if you like it extra sweet, in 1 tbsp increments)
- 3 tbsp chopped pecans
- 1/4 cup dark chocolate chips
- Optional: 1/2 scoop vanilla protein powder
Instructions
- Â Line a baking sheet with parchment paper. Whisk together the yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup in a bowl. Taste and adjust sweetness as needed.
- Â Spread mixture onto prepared sheet in an even layer, roughly 1/2 inch thick. Sprinkle on chopped pecans and chocolate chips.
- Place the tray in the freezer for 2-4 hours or until solid. Break into pieces or cut with a knife. Store in the freezer until ready to eat.
Notes
Equipment
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to make and the perfect healthy treat for fall!
I made this recipe last night for a sweet treat as we are preparing the main event meal for Thanksgiving today. I snuck a little corner before bed and all I can say is, there are going to be some happy faces and an empty tray by the end of the day. I used non-fat Greek yogurt, next time I will try full fat bc the yogurt crystallized a bit in the freezer and I am curious if that will make the texture more like soft serve. Thanks, Mac, for another great recipe!!
Thank you Jackie! I appreciate your comment. Happy Thanksgiving.