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  • Maria Fernanda López

Neapolitan Protein Pies (Vegan Protein & Keto)

Bringing back to a childhood favorite! I still can remember when my uncle served me some of this Neapolitan ice cream, it was something about the colors that attracted me so much. And all the flavors!

Do you eat all the flavors together or seperately?

I will must say that back then I use to eat them seperately, but with these little pies that I'm about to show you have a bite all together makes the experience sweet and magical.

As you can tell by the title, this recipe is based with protein. The reason behind this recipe is only that I had a lot of protein powders in my pantry and seeing these three together made me think of neapolitan in a second.

When it comes to protein powder I'm very picky! Some of them can be loaded with funky ingredients. And for safety I try not to use them everyday. I'm a preacher of choosing whole foods most of the time but I also believe that we must treat ourselves too!

This recipe is a true pleasure!

- Low carb

- Vegan protein based

- No baking required

You won't require any baking, just a mixing bowl, a silicone muffin mold and of course a spoon for mixing.

Besides the protein powder another of the ingredients is coconut milk for the two top layers and coconut flour to make up of vanilla flavor. If you are doing the vegan version skip the beef gelatin and use coconut oil instead to make the flour remain together.

The result will be a delicious creamy consistency, indulgent low carb pie. Melty into your mouth and with an exquisite three flavored goodness. These were the perfect treat after a hot day, or a long day, I can guarantee you that will fit perfect any day and any time of the day, even year.


Try more of my recipes!


Neapolitan Protein Pies

By María Fernanda López

Serves 15


Bottom Layer

- 1/2 cup of coconut flour

- 2 Tbsp of beef gelatin (sub for coconut oil for vegan version)

- 2 Tbsp of monk fruit

-1 tsp of vanilla extract

Second Layer

- 3 scoop (3/4 cup) of strawberry vegan protein powder

- 1/2 cup of coconut milk

- 1/2 cup of water

- 4 Tbsp of monk fruit

Top Layer

- 3 scoops (3/4 cup) of vegan chocolate protein powder

- 1/2 cup of coconut milk

- 1/2 cup of water

- 4 Tbsp of monk fruit


1. Mix all the ingredients from each layer in separate bowls.

2. Divide the mix in 15 silicone muffin molds, first the bottom layer and freeze for 10 minutes.

3. Add the sedan layer and freeze for 10 minutes.

4. Finally top with the top layer and freeze for 4 hours.



Nutritional Information (per serving) 88 kcal

Fat: 4.3g

Carbs: 3.7g

Fiber: 1.9g

Protein: 7.9g


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