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Low Carb Biscuit Base
This Low Carb Biscuit base is made with our Plant-based Protein Cookie Mix Put cheesecake, slices and tarts back on the menu and use this recipe as the base.
The PBCo. Team
Rated 5.0 stars by 1 users
½ a pack Protein Cookie Mix
¾ cup almond flour (50g)
1/4 cup erythritol (50g)
This can also be made with the Low Carb Cookie Mix
Combine the dry ingredients in a bowl well.
Add melted butter
Work the mixture with the back of the spoon into a round springform tin lined with baking paper.
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.
You can use any sweetener of choice.The macros have been calculated using the Protein Cookie Mix
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