- Macros For Each Protein Pumpkin Pie Turnover (1 serving)
-
Calories:
93 -
Carbs:
13g -
Fat:
1.5g -
Protein:
8g
Ingredients
Ingredients (makes 5):
30g Vanilla Whey/Casein Blend Protein Powder
15g Pumpkin Spice Cake Protein Cookie Butter Powder
8g Sugar Free/Fat Free Cheesecake Pudding Mix
5g Zero Cal Sweetener
2-3g Ground Cinnamon
Dash of Pumpkin Spice
Pinch of Sea Salt
220g Canned Pumpkin (I prefer Libby’s brand)
2.5 Low Carb Tortillas
*You can sub pumpkin spice protein cookie butter with powdered PB or more protein powder BUT it won’t have as amazing of a pumpkin taste or be as thick. But will still be really good!
Protein Icing Ingredients:
30g Vanilla Whey/Casein Protein Powder
15g Powdered Sugar
4g Cheesecake Sugar Free/Fat Free Pudding Mix
Edible Glue ingredients:
10g AP Flour
Water to consistency
Directions
1.) Add all your dry powdered ingredients into a bowl and mix to avoid clumping. Then add your canned pumpkin to the dry ingredients and mix till smooth.
2.) Now here’s the cool part. Cut your tortilla in half. Then I highly suggest watching the video for this part. Really hard to explain via text.
3.) Add 1/5th of your pumpkin pie filling to the tortilla cone. See video.
4.) Once all 5 pockets are made, spray both slides with non-stick cooking spray and add to your air fryer.
5.) Then add zero cal cinnamon sugar mixture on top. It’s just equal parts cinnamon and zero cal sweetener.
6.) Air fry at 400 degrees F for 3-5 minutes until golden.
7.) Make your protein icing by adding all dry ingredients into a bowl and mixing. Then cold water and mix till you have an icing. Just be careful not to add too much water! And if you accidentally do, it’ll thicken up pretty fast in the fridge! Enjoy!