|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|
|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.