| Isopure® Zero/Low Carb - Cookies and Cream | 2 scoop |
| Coconut Oil | 1/2 cup |
| Almond Flour | 1/2 cup |
| Unsweetened Cocoa Powder | 2 tbsp |
| Monk Fruit, or choice of sweetener | 2-3 tbsp |
| Instant Coffee | 1/2 tsp |
| Salt | Pinch |
| Melted Butter | 2 tbsp |
In a sauce pan on low-medium heat, heat up protein powder and coconut oil, stirring frequently, until a thick mixture is formed.
Pour the mixture into desired molds, filling the mold approximately 3/4th of the way full and place the molds into the freezer for 30 minutes.
In the meantime, toast some almond flour in a hot skillet. This should only take a few minutes at the most. Once toasted, add it to a mixing bowl with your cocoa powder, sweetener, coffee, and salt. Mix well.
Slowly stir in melted butter to the mixture until you are left with a wet-sand like mixture.
Take your molds out of the freezer and pack your crumb mixture into the moulds, filling up the remaining 1/4th space. Freeze for an additional hour.
This recipe makes 1 serving.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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