Keto Pumpkin Pie Bark! Low Carb Keto Keto Pumpkin Pie Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

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 Spiced Granola

Keto Pumpkin Cheesecake Bites

Keto Pumpkin Pie Chaffle

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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Print

Keto Pumpkin Pie Bark
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

1. Preheat oven to 350º.
2. Place pumpkin over a baking sheet and sprinkle with cinnamon.
3. Bake for 25 minutes or until pumpkin is soft.
4. Mix the yogurt with the protein powder.
5. Spread over baking paper, forming a thin layer (¼ inch).
6. Top with baked pumpkin, seeds and nuts.
7. Freeze for at least 2 hours and cut in bars.
8. 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.