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.


½ a packet (175g) of Plant Based Protein Cookie Mix ¾ cup (50g) desiccated coconut 80g butter melted. 1 tablespoon sweetener of choice. (optional)

Combine all of the ingredients in a bowl well. 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. Storage Store in fridge for up to 5 days and frozen for up to 3 months.