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.

By Joanne  , Print

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  • 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.

Nutrition Facts

Serving size24g
Energy135 Cal (565 Kj)
Fat, total11g
- Saturated fat7g
Carbohydrate, total2g
- Sugar1g

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