Low Carb Chocolate Biscuit Base

Name: Low Carb Chocolate Biscuit Base
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: ½ a pack Protein Cookie Mix; ¾ cup desiccated coconut (50g); 100g butter melted.; ½ cup cocoa powder (40g); 1 egg; 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

Why not add a chocolatey base to your next cheesecake? This Low Carb Chocolate Biscuit Base recipe is made using our Plant-Based Protein Cookies Mix and is perfect for any cheesecake or slice when you want to add an extra choccy hit!

Low Carb Chocolate Biscuit Base

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Calories

166

Ingredients

½ a pack Protein Cookie Mix
¾ cup desiccated coconut (50g)
100g butter melted.
½ cup cocoa powder (40g)
1 egg
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

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Directions

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.

Recipe Note

Storage

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

Nutrition

Serving Size 33
Calories 166, Protein 8 grams, Fat 13 grams, Saturated Fat 8 grams, Carbs 2 grams, Sugar 1 grams, Sodium 55 milligrams

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