This high protein and low carb frozen layered pumpkin dessert is easy to make and is a tasty frozen treat perfect for fall. With 10 grams of protein per serving, you will feel full way before you feel guilty!
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.