Zach Rocheleau
Crispy Protein Pumpkin Pie Turnovers
93 Calories | 13g Carbs | 1.5g Fat | 8g Protein
Crispy Protein Pumpkin Pie Turnovers
Ingredients
30g FLEX 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
2.5 Low Carb Tortillas
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
- Mix all your dry ingredients in a bowl to avoid clumps, then add canned pumpkin and stir until smooth.
- Cut your tortilla in half. Check the video for a better idea on how to fold it into a cone!
- Fill each cone with 1/5th of the pumpkin pie filling.
- Spray both sides with non-stick spray and place in the air fryer.
- Sprinkle with a zero-cal cinnamon sugar mix (equal parts cinnamon and sweetener).
- Air fry at 400°F for 3-5 minutes, until golden.
- For the protein icing, mix all dry ingredients and slowly add cold water until you reach icing consistency. If it’s too thin, chill it in the fridge. Enjoy!