This high protein and low carb frozen layered pumpkin dessert is easy to make and is a tasty frozen treat perfect for fall.
Yes, I know…another pumpkin recipe. This low carb frozen layered pumpkin dessert is my new favorite fall treat. I’d rather have this less guilt dessert than a traditional pumpkin pie, since there’s less sugar and carbs in this one. Plus, it’s frozen!
Personally, I just can’t get enough of the orange stuff, and since it’s high in beta carotine/Vitamin A, Vitamin C and fiber, plus potassium, magnesium and other stuff, there’s not a lot of reason not to eat it.
Oh and remember that controversy a couple of years ago where people were upset because canned pumpkin supposedly wasn’t real pumpkin? Well apparently some brands are more of a closely related winter squash than pure pumpkin. But it makes very little difference to me.
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In this pumpkin frozen dessert, I use a couple of ingredients that I won in a giveaway on Instagram from Crepini Egg Wraps and DAK’s Spices. Both brands have great products. This post is not sponsored by either, but I am happy to have won and been able to try them!
Are you on Instagram? If so, follow me! That’s where all the good stuff is. Instagram.com/lowcarbdelish.
One of the new (to me) products I used in this recipe is Truwhip. It’s a frozen dessert topping that is advertised as having cleaner ingredients than the traditional brands. I used the keto version, which lists allulose as opposed to sugar or other sweeteners. It tastes good. If you can’t find Truwhip, you can make your own whipped cream with allulose (or your preferred sweetener) and use that.
I used Snickerdoodle MRE Lite protein powder to add some filling protein and flavor. You can totally use vanilla protein powder in this recipe, but be sure to add extra cinnamon or pumpkin pie spice to the mixture.
How to alter this recipe to fit your specific macros…
Additionally, if you would like more protein in the dessert, add another scoop of protein powder. It will make the pumpkin batter mixture slightly thicker, but will not affect the taste much.
Here are some more low carb pumpkin recipes…
- Pumpkin Protein Yogurt Bowl
- Keto Pumpkin Spice Chia Pudding
- Keto Pumpkin Pie Egg Loaf Muffins
- Low Carb Pumpkin Protein Pancakes
- 6 ounces cream cheese, softened
- 1/2 cup (4 ounces) 0% plain Greek yogurt
- 1 - 15 ounce can pumpkin purée
- 2 scoops (58 g) Snickerdoodle Cookie protein powder
- 1 teaspoon pumpkin pie spice
- 3/4 tub (150 grams) Truwhip Keto whipped topping, separated
- 5 - 6 inch Crepini Egg Wraps
- Using a mixer, combine cream cheese, Greek yogurt, pumpkin purée, pumpkin pie spice and protein powder until smooth.
- Fold in 100 grams (half the tub) of Truwhip using a spatula until combined well.
- Place two Crepini egg wraps on a piece of parchment paper on a pie plate.
- Spoon some of the pumpkin mixture onto the egg wraps, smoothing until about 1 inch high.
- Place another egg wrap on top of the pumpkin mixture, and continue layering until the mixture is gone.
- Place in freezer for an hour. Remove and smooth on the remaining 50 grams of Truwhip on top of the dessert. Add some chopped pecans or pumpkin pie spice for decoration.
- Freeze for at least 5 more hours or overnight until frozen.
- Remove from freezer about an hour before serving or thaw slightly in the refrigerator prior to serving.
Chopped pecans were not included in nutrition calculations.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 197Total Fat: 12.7gSaturated Fat: 8.5gCarbohydrates: 10.4gNet Carbohydrates: 8.8gFiber: 1.6gSugar: 3.5gProtein: 10.3g