CRAFTING THE WORLD'S GREATEST PERFORMANCE PRODUCT, ONE BRICK AT A TIME!

Ingredients for crust:
4T almond four
1T butter, melted
Splash of vanilla
Pinch of salt
Directions: 
Preheat oven to 350 degrees
In a bowl, combine all crust ingredients then spoon dough evenly into two silicone muffin molds. Press down to pack the dough against the bottom of the well. Bake for 8-10 minutes or until edges of crust become golden brown. Set aside to cool.
Ingredients for filling:
1/2 Chocolate Malt Keto Brick
1/4 c Heavy Cream
1T granular sweetener
Directions:
Bring heavy cream to a simmer over medium heat (do not let it boil as it will separate!) While the cream is reaching temperature, crumble the brick for faster melting. Once the cream has warmed up, turn off the heat and add in the brick. Stir until the mixture is smooth. Pour the mixture into the molds and refrigerate overnight or until the filling sets.

 

MACROS (2 small tartes)

Calories: 970

Fat: 93g

Protein: 22g

Total Carbs: 14g

 

RECIPE BY: 
Joe Trevino
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