Low Carb Peanut Butter Protein Cookies
·2 tbsp of peanut butter (smooth or crunchy, up to you)
·1/2 cup of almond flour (aka ground almonds)
·1/4 cup of vanilla pea protein powder
·1/4 cup of liquid egg whites
·1/2 tsp of toffee stevia or your sweetener of choice
·1/2 tsp of butterscotch flavoring
1. Blend all the ingredients together until you get a batter that's similar to dough.
2. Divide your "dough" into four balls and press them with your hands onto a baking tray.
3. If you want to decorate or add a design to your cookies like I did, stamp them before baking.
4. Bake your cookies at 160 C (320 F) for about 25-30 minutes, or until they feel cooked to the touch. If you're a fan of a soft center, you can under bake them a bit. If you prefer that extra crunch, cook them a while longer.
Recipe yields 4 servings Calories: 158
Total Fat: 10 g
Total Carbs: 3 g (1g is fiber) Protein 14 g
Strawberry Protein Shake
1/3 cup water
1tsp flaxseed oil or ground flaxseed
2 scoops whey protein
1 cup ice
Add all ingredients in blender and blend until smooth.
1 sugar free jello package (any flavor)
1 scoop whey protein
Prepare jello according to package instructions. Whisk in whey protein until smooth. Chill for 30 to 90 minutes.
Mint Brownie Protein Bars:
1 cup hemp protein powder (4 oz)
1/2 cup cacao powder (2 oz)
1/4 cup arrowroot (1 oz)
1/4 cup coconut flour (1 oz)
1 teaspoon baking soda
1 teaspoon baking powder
1 egg or 1 flax gel (1 1/2 tbsp flax gel with 3 tbsp water, let sit to make gel)
2 teaspoons peppermint extract
1/2 cup applesauce (4 oz)
1/2 cup coconut nectar ( 6oz)
1/2 cup hot water
1/2 cup coconut butter
1/2 cup coconut milk
1 teaspoons vanilla extract
1/2 teaspoon peppermint extract
. Place all ingredients into a bowl and mix together, end with adding hot water. Batter will be thick runny. Spread protein bar batter into a lightly coconut oil greased 11×7 baking dish. Bake at 350 for 30 minutes.
. As bars cool, make up frosting. Then spread onto brownie protein bars and top with crushed candy canes.
. Cut into 16-18 slices. Store in refrigerator if you have left overs.
If you do not have coconut butter can use any butter of your choice. If you do not have coconut nectar can use agave or maple syrup.
Mint Fudge Frosting:
1 large avocado (5 oz)
1 1/2 bananas (about 5 oz)
1/2 cup coconut butter (4 1/2 oz)
6 tbsp coconut oil (3 oz)
1 tbsp vanilla extract
1/2-1 tsp peppermint
handful of spinach (or could do 1/4-1/2 tsp spirulina powder)
1 tbsp water
As your brownies bake, gather your frosting ingredients. Place fudge frosting ingredients into blender (we used our vita-mix blender) and blend till smooth and creamy.
Once brownies have cooled spread mint fudge frosting on top. And top with chocolate chips if desired!
Place mint fudge brownies in fridge to let the frosting set before slicing.