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High Protein Millionaire's Shortbread

If you are someone who enjoys a good social media holiday you might like to know that 6 January is National Shortbread Day. Exciting stuff.

Anyway, shortbread is made primarily from butter and sugar. This means it is delicious, and also something you might want to avoid after eating all of the dessert over Christmas.

So instead, here is an awesome recipe from the Protein Works for a low-carb, high protein alternative. It sounds complicated but it’s not. Enjoy

Macros per slice (recipe makes 15)
💪 100 cals
💪 9.5 protein
💪 5.6 fat
💪 3.5 carbs

Ingredients


Shortbread base:

  • 60g oat flour (or oats blended into flour)
  • 40g ground almonds
  • 3 Scoops vanilla protein powder
  • 5 tbsp  coconut oil
  • 1 tsp baking powder
  • Your preferred milk
  • 2 tbsp pancake syrup
  • Cinnamon
  • 2 tbsp Stevia or other sugar free sweetner

Caramel Layer:

  • 1 tsp Almond butter
  • 1/2 scoop vanilla protein powder
  • 1/2 scoop chocolate protein powder
  • 2 tbsp pancake syrup
  • Water

Chocolate topping:

  • 45g Dark chocolate
  • 1 tbsp TPW Organic Virgin Coconut Oil
  • 1 tbsp pancake syrup
  • 1 tbsp chocolate protein

Directions

For the Base:

  1. Preheat oven to 180c
  2. Grease & line a 6 x 3 inch rectangular tin
  3. Mix together the oat flour, ground almonds, whey protein, stevia, baking powder & 1 tsp cinnamon.
  4. Melt the coconut oil in the microwave for 20 secs
  5. Mix in the coconut oil & about 2 tbsp of syrup
  6. Start to add a little milk, slowly, until it reaches a doughy texture, it should be sticky but not sticky enough that it sticks to the back of the spoon
  7. Put in pan and bake for 8 mins

For the Caramel:

  1. Mix 1 tsp almond butter with the 1/2 scoops of protein and 2 tbsp of syrup, add SMALL amounts of water at a time till it reaches a thick sticky caramel like texture.
  2. Spread on top of the shortbread base & put in fridge to set

For the Chocolate Topping:

  1. Prepare a pan of boiling water with a glass bowl on top, melt the coconut oil and dark chocolate together.
  2. When it’s fully melted add the protein and syrup.
  3. Spread on top of the caramel layer
  4. Leave in fridge to set for about 1 hour before slicing.
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