If you want a delicious and addicting treat, read on. But if you don’t like cookie dough deliciousness 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.
4 T coconut oil
4 T unsweetened almond milk
1 scoop Myofusion Peanut Butter Cookie Dough Whey
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