4 Serves
68 Mins
In a large mixing bowl, combine the protein powder and almond flour, ensuring there are no clumps.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
278 µg / 400 µgCalcium
245 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
1295 mg / 1,250 mgPotassium
1069 mg / 4,700 mgSodium
806 mg / 2,300 mgZinc
7 mg / 11 mgCopper
3 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
10 g / 28 gSugar
32 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a separate bowl, whisk together the sweetener and a small amount of high heat cooking oil until smooth.
Fold the wet mixture into the dry ingredients using a spatula until a thick dough forms.
Heat a non-stick skillet over low heat and lightly cook the dough for a few minutes to toast the protein powder slightly, then season with a pinch of salt.
9
g47
g11
g
