Low Carb Biscuit Base

By Joanne  ,

February 6, 2019

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.

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 12

Ingredients

½ a packet (175g) of Plant Based Protein Cookie Mix

¾ cup (50g) desiccated coconut

80g butter melted.

1 tablespoon sweetener of choice. (optional)

Directions

1Combine all of the ingredients in a bowl well.

4Work the mixture with the back of the spoon into a round springform tin lined with baking paper.

5Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.

Storage

1Store in fridge for up to 5 days and frozen for up to 3 months.

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Nutrition Facts

Serving Size24g
Calories135
Sodium40
Protein6.5
Sugar0.7
Total Fat11
Saturated Fat6.5
Net Carbs1.5

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