Recipes

by Cameron Greene

It's the most wonderful time of the year... If you enjoy baking, we have quite the recipe for you to make this year for the holidays, PJ's Keto Key Lime Cookie Crunch Pie. This pie is not only KETO Friendly and delicious but also festive because it's green in color. The best part is that 6 scoops of Ground-Based SuperFood Protein (Vanilla) Powder is used in this recipe, which is a great way to get some extra protein in for the day!

Special thanks to one of our loyal fans and supporters, PJ, for sharing this recipe with us!

INGREDIENTS:

Keto Protein Crust:

6-7 KETO or Low-Sugar Protein Nut Bars

2 tbsp of melted coconut oil

1 cup of grounded organic flax seeds

1 tsp of organic vanilla extract

Keto KeyLime Pie Layer:

6 scps of Ground-Based SuperFood Protein (Vanilla)

2-1/2 cup of unsweetened coconut milk

3./4 cup of heavy coconut cream

1 tbsp of organic lime juice

2 tsp of organic lime zest

1-1/2 cup of KETO granola clusters

DIRECTIONS: FREEZE OVERNIGHT

1. Keto Protein Crust: combine all ingredients in a large bowl and stir until a chunky batter is formed.

2. Get out a large spring-form pan and press the Keto Protein Crust flat within pan.

3. Place pan in freezer to freeze for a couple of hours.

4. Keto KeyLime Pie Layer: combine all ingredients except KETO granola clusters in another large mixing bowl and stir until thick and smooth.

5. Pour Keto KeyLime mixature over Keto Protein Crust and cover completely.

6. Add crushed granola clusters on top and then store pan back in freezer to set overnight.

7. Next, take out pan the next day let soften and cut into slices.

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