Want something different for a ketogenic diet?
Why not try keto pumpkin bark.
A quick and simple low carb recipe that is perfect for Fall.
You can mix up this keto pumpkin bark in under 10 minutes.
A super yummy treat you can serve as keto desserts or keto snacks.
If you are looking for a tasty and delish keto pumpkin recipe you will want to check this one out.
There are so many flavors for keto bark – like chocolate bark, peanut butter bark, caramel bark and more but this is a truly different kind of low carb bark recipe.
Are you ready to learn how to make keto pumpkin bark?
Settle in for this easy and delicious low carb pumpkin recipe.
Check out these other
Keto Pumpkin Recipes
Keto Pumpkin Pie Cheesecake Fat Bombs
Keto White Chocolate Pumpkin Fat Bombs
How to make keto pumpkin bark
Preheat oven to 350º.
Place pumpkin over a baking sheet and sprinkle with cinnamon.
Bake for 25 minutes or until pumpkin is soft.
Mix the yogurt
with the protein powder.
Mix well
Spread over baking paper, forming a thin layer (¼ inch).
Top with seeds and nuts
baked pumpkin
Freeze for at least 2 hours and cut in bars.
Bring them back to the freezer until ready to consume.
Enjoy
How to cube pumpkin
See the video below
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Ingredients
- ¾ cup Dannon Plain Greek Yogurt
- ½ cup Vanilla or Coconut Protein Powder – I like this vanilla protein powder
- ¼ cup Pumpkin, cubed (see video)
- ½ tbsp. Black Seeds
- ½ tbsp. Pecans
- ¼ tsp. Cinnamon
Instructions
- Preheat oven to 350º.
- Place pumpkin over a baking sheet and sprinkle with cinnamon.
- Bake for 25 minutes or until pumpkin is soft.
- Mix the yogurt with the protein powder.
- Spread over baking paper, forming a thin layer (¼ inch).
- Top with baked pumpkin, seeds and nuts.
- Freeze for at least 2 hours and cut in bars.
- Bring them back to the freezer until ready to consume.
Recipe Notes
Yield 12 bars – see net carbs and nutritional information below
Here is the secret to cutting, cleaning, and cubing a pumpkin.
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