Sugar-Free Maple Pumpkin Yogurt Bark is a low-carb fall dessert made with Greek yogurt, pumpkin puree, sugar-free maple syrup, and a crunchy topping. This easy diabetic-friendly recipe is a great way to enjoy pumpkin flavors without added sugars, perfect for a treat or a quick gluten-free snack.
This was inspired by my some of my other pumpkin spice recipes like these Sugar Free Pumpkin Chai Donuts or this Creamy Keto Pumkin Mousse. Some of my other fall favorites are these Low Carb Apple Cinnamon Donuts, Sugar Free Oatmeal Cookies and this Sugar Free Apple Crisp recipe.
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Why you'll love this sugar free maple pumpkin yogurt bark recipe
- It's a delicious way to enjoy pumpkin spice flavors without any added sugars.
- Low-carb and diabetic-friendly, it's a healthy option for those watching their sugar intake.
- The combination of creamy yogurt and crunchy toppings provides a satisfying texture in every bite.
- It's quick and easy to make, perfect for when you want a treat or a snack in a hurry.
- Packed with fall flavors, it's a refreshing alternative to traditional sugary desserts!
Ingredients needed
- Greek Yogurt: Use a full fat greek yogurt for best results as it's creamy, protein-rich and balances the flavors.
- Pumpkin Puree: Adds natural sweetness and fall flavor.
- Pumpkin Pie Spice: Brings the warm, cozy pumpkin spice taste.
- Lakanto Maple Syrup: Sweetens without the sugar, perfect for low-carb diets.
- Pumpkin Seeds: Adds crunch and healthy fats.
- Sesame Seeds: Nutty flavor with extra crunch and nutrients.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
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Steps by step instructions
How to make sugar free maple pumpkin yogurt bark?
- Step 1: Combine ingredients
- Step 2: Spread onto parchment lined baking sheet.
STEP 1: Combine the Greek yogurt, pumpkin puree, maple flavoring and pumpkin pie spice in a large bowl until creamy and smooth.
STEP 2: Spread the creamy mixture onto a parchment-lined baking sheet as thin as possible, about ¼" thick. Sprinkle with the pumpkin seeds and sesame seeds over the pumpkin bark.
STEP 3: Freeze until firm, about 3-4 hours.
STEP 4: Remove from the freezer and break into pieces.
Store any leftovers in an airtight container in the freezer for up to 3 months.
Top Tip
Use full-fat Greek yogurt (5% or more) for extra creaminess and richness. The higher fat content enhances the smooth texture and flavor, making the yogurt bark more satisfying and indulgent without added sugars. Plus, it provides a boost of healthy fats to keep you fuller longer!
Recipe tips, variations and storage
Recipe Tips:
- Spread the yogurt evenly for consistent thickness when freezing.
- Use unsweetened yogurt to control sweetness levels.
- Let the bark thaw for a few minutes before serving for the best texture.
Variations:
- Add a sprinkle of cinnamon or sea salt for extra flavor.
- Swap pumpkin seeds for pecans or walnuts for a different crunch.
- Add a sprinkle of cinnamon or sea salt for extra flavor.
- Sprinkle chia seeds for added crunch and fiber.
Storage:
- Store in an airtight container in the freezer for up to 3 months.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Sugar Free Maple Pumpkin Yogurt Bark
Instructional Recipe Video
Ingredients
- 1.5 cups plain greek yogurt use 5% or more, see top tip above.
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ cup lakanto maple flavored syrup
- 1 tablespoon pumpkin seeds
- 1 teaspoon sesame seeds
Instructions
- In a large bowl, mix Greek yogurt, pumpkin puree, maple flavoring, and pumpkin pie spice until smooth.1.5 cups plain greek yogurt, ¼ cup pumpkin puree, 1 teaspoon pumpkin pie spice, ¼ cup lakanto maple flavored syrup
- Spread the mixture evenly on a parchment-lined baking sheet, about ¼" thick.
- Sprinkle pumpkin seeds and sesame seeds over the top.1 tablespoon pumpkin seeds, 1 teaspoon sesame seeds
- Freeze the mixture until firm, about 3-4 hours.
- Remove from the freezer and break the bark into pieces.
- Store any leftovers in an airtight container in the freezer for up to 3 months.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Criss says
This sugar-free maple pumpkin yogurt bark is a game-changer! The perfect mix of creamy yogurt and pumpkin with that hint of maple makes for such a refreshing snack. Loved how simple it was to put together, and it’s a great way to satisfy a sweet craving!
Swathi says
Maple pumpkin yogurt bark is so yummy I have tried it my family enjoyed it.
Nicole Kendrick says
Ooh, this is soooo good! I love the flavor of the maple with the pumpkin. This is my new favorite fall treat.
Ashley says
Love this healthy snack idea--it's perfect for fall too! I'm wondering what dairy-free yogurt would be best since I'm lactose-intolerant. Coconut yogurt?