Pumpkin Pie Low Carb Yogurt Bark
This healthy, low carb yogurt bark is a tasty, frozen pumpkin pie treat topped with chocolate chips & pecans! Vegan & Keto yogurt bark options.
Servings: 12 bars
Equipment
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
- 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.
Notes
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.
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.