INGREDIENTS

FOR THE BASE:

100g Butter

200g Justine's Keto Dark Chocolate Baking Chips

350g Justine's Keto Caramel Dark Choc Protein Cookie Crumbs 

70g Pecans

20g Cocoa Powder

80g Shredded Coconut

1 tsp Vanilla Paste or 2 tsp Vanilla Essence

1/2 tsp Cinnamon

FOR THE CHOC TOP:

150g Justine's Keto White Chocolate Baking Chips 

40g Butter or Coconut Oil

NUTRITIONAL INFO PER PIECE:

NET CARBS: 1.8

FIBRE: 4

FAT: 25

PROTEIN: 9.8

CALORIES: 284

PROCESS

Line a 20cm x 28xm baking dish with non-stick paper.

To make the base, melt the butter and chocolate together until smooth and lump-free.

Roughly chop the pecans and add all of the base ingredients into bowl, along with the melted chocolate. Mix it together and press it into your lined tray.

To make the choc top, melt the butter or coconut oil and chocolate together until smooth, then pour over the base.

Set it in the fridge for 2-3 hours, then cut into 16 pieces.

Store in an airtight container in the fridge or freezer.

Ingredients 

1 Tablespoon Peanut Butter or any other nut butter

½ Cup Justine’s Dark Choc Chips or Justine's White Choc Chips

1 Cup Chopped Peanuts- Roasted or try almonds!

Optional: Freeze Dried Raspberries 

Method 

Simply put the peanut butter & Justine’s Dark Choc Chips, or White Choc Chips In the microwave for 30 seconds.

Stir till melted.

Add in the chopped nuts.

Line a baking tray with baking paper.

Spoon dollops of the mix on to the tray & pop into the fridge till set.

Read more

Justine’s  Best Keto Chocolate Sauce Recipe

This Keto Chocolate Fudge Sauce is rich, thick and delicious. It’s a tasty super low carb, versatile  & super quick to make. Use over anything you desire from desserts,  cakes to ice cream…. The choice is yours.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 12 servings

Ingredients

• 35 g Unsalted Butter

• 1 g  Justine’s Keto Dark Choc Chips

• ½ teaspoon Vanilla Essence

• 2/3 cup Heavy Cream

• 2 tablespoons Justine’s Erythritol

Instructions

1. Place a heatproof bowl over simmering water and add the butter and Justine’s Dark Choc Chips.
2. When the chocolate has almost melted, mix through the vanilla, cream, and Justine’s Erythritol.
3. Stir well until combined and smooth.
4. Remove from the heat and serve warm.

We are absolutely addicted to these easy-to-make Justine’s chocolate chip cookie crumb pancakes! With just a few ingredients, you can create your own super quick and easy highprotein breakfast. Don’t let the delicious chocolate chip cookie flavor fool you, it’s super filling and will keep you energized without the sugar-crash of normal pancakes. The recipe is so simple that even kids can make it, making it the perfect go-to for celebrations like Father’s Day brunch.

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

• 1 and 1/2 cup almond flour
• 1/2 cup Justine’s chocolate chip cookie crumbs (plus more for topping)
• 1 tbsp melted coconut oil
• 8 tbsp melted butter
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tbsp alternative sweetener
• pinch of salt
• 3 tbsp hot water (optional)

1. Mix all ingredients together in a bowl vigorously until well-combined and smooth.
2. Let rest for 5 minutes
3. Set a nonstick pan to a medium heat. Lightly grease with butter or oil.
4. Pour small rounds of batter into the pan. Cook each side until the edges are set, then flip.
5. Cook for 30 more seconds, until golden brown
6. Serve and enjoy! Sprinkle extra Justine’s cookie crumbs on top for a boost of deliciousness.

Tips

• Don’t use coconut flour as a substitute for almond flour. Coconut flour has a very distinctive taste which can overpower the pancakes
• The batter will be thick and brownie-like. If you want it thinner simply add a few tablespoons of hot water as required