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Keto Cookie & Cream Cups

Makes 6

Chocolate protein mix is the perfect ingredient to make a tasty base for these Cookie and Cream Cups. Sweet with the right amount of crunch and topped with creamy coconut butter and rich cacao nibs, we’ve been loving these Keto treats all week long!

Prep Time: 10 minutes
Baking Time: 20 minutes to freeze

Ingredients:

Cookie Base:
2 tablespoons coconut oil, melted
2 scoops of keto-friendly chocolate protein powder
2 tablespoons almond flour
Pinch of sea salt
Filling:
¼ cup coconut butter, melted
¼ cup erythritol
2 tablespoons cacao nibs
Pinch of sea salt

Instructions:

Line a muffin tin with 6 parchment paper muffin liners.

Mix the melted coconut oil with Real Ketones Whey Protein Powder and almond flour until a thick paste has formed.

Place 1 tablespoon of the chocolate mixture into each lined muffin cup. This is the base of your cookies and cream cups.

Freeze for at least 10 minutes.

While chocolate base is freezing, mix all filling ingredients together.

Place a tablespoon of filling in each frozen chocolate cup and flatten with a back of a spoon.

Freeze for at least 10 minutes.

Remove from the freezer and store in a glass container in the fridge for 1-2 weeks.

Enjoy!

Calories: 140
Carbs: 12
Net Carbs: 10
Protein: 1
Fat: 14