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:
INGREDIENTS
- 1 x Justine's Keto Protein Cookie ( I used Choc Fudge)
- 1 x Tablespoon Unsweetened Almond Milk
- 150 grams Greek Yoghurt
METHOD
- Crush 1/2 the keto protein cookie and mix with Almond Milk, and press into the bottom of your glass or container.
- Crush the remaining keto protein cookie and and mix with Greek Yoghurt, reserving some of the crumble for the topping.
- Spoon the keto protein crumbled cookie and yogurt mix onto the cookie base, and sprinkle with reserved keto protein cookie crumble.
- Put in fridge for at least 4 hours, preferably overnight.