Low Carb Chocolate Biscuit Base

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!

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

 100g butter melted.

 ½ cup (40g) cocoa powder

 1 egg

 1 tablespoon Sugar Free Icing Mix or sweetener of choice


1Line square cake tin with baking paper.

2Combine all ingredients in a bowl, then work the mixture with the back of the spoon into the lined cake tin.

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.


Serving size33g
Energy166 Cal (695 Kj)
Fat, total13g
- Saturated fat8g
Carbohydrate, total2g
- Sugar1g

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