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Low Carb Chocolate Biscuit Base
The PBCo. Team
Rated 5.0 stars by 1 users
½ a pack Protein Cookie Mix
1/4 cup erythritol (50g)
This can also be made with the Low Carb Cookie Mix
You can also swap the coconut for almond flour
Line square cake tin with baking paper.
Combine all ingredients in a bowl
Add mix to a lined cake tin.
Work the mixture with the back of the spoon into the lined cake tin.
Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.
Store in fridge for up to 5 days and frozen for up to 3 months.
The macros have been calculated using the Protein Cookie Mix
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