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
½ a pack (175g) of Plant Based Protein Cookie Mix
¾ cup (50g) desiccated coconut
80g butter melted.
1 tablespoon sweetener of choice. (optional)
1Combine all of the ingredients in a bowl well.
2Work the mixture with the back of the spoon into a round springform tin lined with baking paper.
3Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.
1Store in fridge for up to 5 days and frozen for up to 3 months.