Keto Protein Cookie Mini Cheesecake Cups

Our lovely Miriam has created this easy low carb, keto & wheat & gluten free luscious choc fudge cheesecake cup recipe! 

Her comments were that they were so nice with the keto & ultra low carb protein cookies in them, she had one for breakfast yesterday and another one for lunch the next day! 

Here's the recipe:

• 1 x Justine's Keto Protein Cookie ( I used Choc Fudge) 
• 1 x Tablespoon Unsweetened Almond Milk
• 150 grams Greek Yoghurt

1. Crush 1/2 the keto protein cookie and mix with Almond Milk, and press into the bottom of your glass or container.
2. Crush the remaining keto protein cookie and and mix with Greek Yoghurt, reserving some of the crumble for the topping.
3. Spoon the keto protein crumbled cookie and yogurt mix onto the cookie base, and sprinkle with reserved keto protein cookie crumble.
4. Put in fridge for at least 4 hours, preferably overnight.