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Description
Never struggle for low carb or keto snack ideas again with these easy to make, Low Carb Plant Protein Cookies.
Easy to make and satisfying to eat! Add your favourite cookie flavours to create your ideal, low carb, Protein Cookie. Each pack makes 15 cookies, to keep in the fridge or freezer ready for a keto snack attack! At less than $2 per cookie (including all additions) they make a super economical, nutritious, keto snack. Check out our recipes for more inspiration!
- Australian Plant Protein
- Keto-Friendly – No Added Sugar
- Gluten Free
- Easy to make
This product is made using Australian Faba Protein. This has resulted in a delicious, less “proteiny” taste with great macros. It is also now totally vegan friendly with no eggs required. 🌱
Ingredients
Lupin flour, faba protein, erythritol, flax meal, coconut flour, almond meal, kibbled sunflower, bicarb soda, natural flavour, vanilla bean powder, cinnamon, salt, monk fruit.
Made with love in Sydney, Australia
Nutritional Information
| Servings per package: 15 Serving size: 50g (1 cookie)^ |
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| Avg. Qty. per serving | Avg. Qty. per 100g | Avg. Qty. per 100g Dry Mix | |||
| Energy | 855 kJ (204 Cal) | 1710kJ (409 Cal) | 1280 kJ (306 Cal) | ||
| Protein, total | 10.0 g | 20.0g | 35.1 g | ||
| - gluten | 0 mg | 0 mg | 0 mg | ||
| Fat, total | 12.8 g | 25.7 g | 6.2 g | ||
| - saturated | 6.4 g | 12.8 g | 2.9g | ||
| Carbohydrate | 4.5 g | 9.1 g | 9.9 g | ||
| - sugars | 2.9 g | 5.8 g | 6.8 g | ||
| - added sugars | 0 g | 0 g | 0 g | ||
| Dietary fibre | 5.7g | 11.3 g | 19.3 g | ||
| Sodium | 118 mg | 236 mg | 266 mg | ||
^When prepared as directed using butter. All values are averages and are subject to seasonal variation.
How to make
To make 15 Protein Cookies (Choc, Almond & Cranberry), you’ll need:
Contents of this pack
1/2 cup warm water
100g flaked almonds
40g dried cranberries, chopped
120g butter/ coconut oil, melted
100g PBCo. Sugar Free Choc Chips
PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
MIX – Combine all dry ingredients in a bowl. Add melted butter and warm water. Work with the back of a spoon to combine. Mixture will be crumbly but hold together when rolled into a ball.
ROLL – Take a heaped teaspoon of mix, roll into a ball, flatten and shape the edges. Place on lined tray and repeat for the remaining cookies.
BAKE – Place cookies in preheated oven and bake for 15 minutes or until golden brown. Remove from oven, let cool for 10 mins then enjoy!
STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months., but enjoy at room temperature. Store dry mix in a cool, dry place away from light.
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