If you want a delicious and addicting treat, read on. But if you don’t like cookie dough/peanut butter/low carb/sugar-free treats than you should stop reading this and go get checked out because you’re most likely not human.
I stumbled across this recipe by the low-carb genius, Dr. Sara Solomon, and have had it on my “to make” list for awhile now. I don’t know why it took me so long, it took literally 3 minutes to make and 10 minutes to freeze.
Ingredients:
4 T coconut oil
4 T unsweetened almond milk
1 scoop Myofusion Peanut Butter Cookie Dough Whey
Directions:
Melt the coconut oil in the microwave for about 30 seconds, or until it’s liquid. Combine the oil, whey and almond milk in a blender (I use a magic bullet) and blend. Once the mixture is done mixing, it will be really fluffy- like icing, which you can definitely use it as! This would make a great protein cupcake icing or pancake topper. Otherwise, put it in a freezer-safe Tupperware dish and place in the freezer for 10 minutes and let it harden. Enjoy!
This makes 12 pieces, each piece has calories: 44, fat: 3.3 g, saturated fat: 2.8g, cholesterol: 4.2 mg, sodium: 24.8mg, carbohydrates: 1.8g, fiber: 1 g, NET carbs: 0.8g, sugars: 0.4g, protein 2.4g