Ingredients:

• 200g Dark Chocolate
• 1/4 Cup Justine's Erythritol
• 1/5 Cup Justine's Protein Cookie Crumbs
• 1/2 Cup Unsalted Butter
• 4 Eggs
• 1/4 Cup Heavy Cream
• 1 Pinch of Salt
• 1/2 tsp Vanilla Extract
• 2 Tsp Plain Flour

Method:

• Melt the butter and dark chocolate together
• Once melted, add in 1/4 cup of cream and stir well, until chocolate looks silky & smooth
• In a clean bowl, add all four eggs
• Add 1/4 cup of Justine's Erythritol
• Add the vanilla extract and salt
• Beat the eggs until fluffy & creamy
• Add the Justine's Protein Cookie Crumbs into a bowl and set aside
• Pour the chocolate mixture into the egg mixture and fold together
• Now, fold in the flour and Protein Cookie Crumbs
• Grease ramekins and coat with dry flour
• Pour the batter into the ramekins
• Bake at 220 degrees celsius for eight minutes
• Allow to cool and carefully remove from ramekins
• Decorate to your preference

Ingredients:

• 150g Justine's Protein Cookies or Crumbs
• 15-20 Dates
• 180g Walnuts
• 1.5 Cups Greek Yoghurt
• 1 Cup of Milk
• 1 Tsp Gelatin Powder
• 1 Tsp Berry Jam
• Fresh Fruit

Method (Base):

• Soak the dates in warm water for 10 minutes
• Crush walnuts into small pieces in a bowl
• Once softened, cut the dates into 1cm pieces
• Add the dates to the bowl
• In another bowl crush up your favourite Justin'e Protein Cookies
• Mix Protein Cookie crumbs and the date & walnut mixture together
• Once, mixed, crush the mixture using a pestle & mortar to help spread the moisture from the dates through the mixture
• Place the mixture into a greased tart pan and spread using the back of a spoon

Method Filling:

• Sprinkle the gelatin into a cold water in a wide bowl, leaving the powder to 'Bloom' for 3-5 minutes
• Heat 1 cup of milk, but DO NOT BOIL
• Add the blooming gelatin powder to the milk
• Gently stir the milk until the gelatin powder is well dissolved
• Take the milk off the heat and allow to cool
• Add the Greek yoghurt to the mixture along withe the berry jam for flavour
• Stir well and then pour onto the base
• Top with fresh fruit
• Chill in the fridge for at least 2 hours

Here's what you need to make this delicious custard and rhubarb tart.

Ingredients:

• 300g Justine's Protein Cookies (Recommend Raspberry White Choc)
• 1 Cup Coconut Flour
• 60g Butter
• 4 Rhubarb Sticks
• 6 Tsp Justine's Erythritol
• 2 Eggs
• 1/2 Cup Cream
• 1 Cup Custard
• 3 Tsp Ground Almonds
• 3/4 Cup Plain Flour
• 1 Tsp Vanilla Extract

Method:

• Break up the Justine's Protein Cookies into a bowl and crush them to crumbs
• Add in Plain Flour & Coconut Flour and mix together
• Melt butter and add to the mixture, stirring thoroughly
• Place the crumb mixture onto a tart base
• Press crumbs down firmly with the back of a spoon
• Bake the base in the oven at 180 degrees celsius for eight minutes
• Dice the Rhubarb and cover with half the Erythritol. Leave to sit for 10 minutes
• Pour the cream into a clean bowl and add the eggs, mix well
• Add remaining Erythritol and custard and mix thoroughly
• Add 2 Tsp plain flour into the custard mixture to absorb the moisture from the rhubarb when baking
• Add Vanilla Extract and mix well
• Place rhubarb on the now baked base, followed by the custard mixture.
• move evenly across the base
• Bake in the oven for a further 20 to 25 minutes at 180 degrees celsius

Healthy donuts? R...really? Healthy donuts that are Keto friendly?

You bet your big blue pants we've got Keto friendly donuts covered...Homer Simpson, eat your heart out!

Donut Ingredients

• 150g Coconut flour
• 1/4 tsp Salt
• 1/4 tsp Baking Soda
• 1/4 tsp Baking Powder
• 125g Justine's Erythritol
• 125ml Coconut Oil
• 6 Eggs
• 1Tsp Vanilla Extract

Frosting Ingredients

• 60ml Melted Butter
• 80ml Cream Cheese
• 60g Justine's Erythritol
• 1tsp Vanilla Extract

Method

• Sift the Coconut Flour, Salt, Baking Powder and Baking Soda together into a bowl
• Add the Justine's Erythritol
• Mix all the dry ingredients together
• Add the Eggs and Vanilla Extract to the bowl and mix well until all ingredients are combined
• Pour into a donut tin, or if you don't have one, make donut shaped moulds out of tin foil and place them in a muffin tray.
• Melt the Coconut Oil and add it to the donut mixture.
• Pipe the mixture into the donut tray/moulds to two-thirds height
• You can add cocoa or other flavours to provide variety
• Bake for 15 minutes at 180 degrees celcius
• Mix all frosting ingredients together in bowl
• Dip cooled donuts into frosting and allow to fully cool
• You can add other flavours to the frosting as desired
• Decorate with toppings of your choice (Coconut featured)

A healthy twist on a peanut butter lover's favourite!

Ingredients

• 300g Justine's Vegan Peanut Butter Everyday Protein Cookies
• 100g Butter
• 3 Tsp Erythritol
• 1 cup smooth peanut butter
• 250g Dark Chocolate

Method

• Break up the cookies into a bowl and crush until crumbs
• Melt the butter and add it to the crumbs
• Add the Erythritol and one-third of a cup of the the peanut butter and mix well
• Pour mixture into a deep slice dish and press it firmly into the tray
• Melt the dark chocolate with another third of a cup of the peanut butter and pour over the cookie base.
• Take the remaining peanut butter and place in dots on top of the chocolate and use a skewer to get creative and make a peanut butter swirl or pattern in the chocolate.