Enjoy delicious low carb versions of all your favourite muffins! One mix – endless possibilities.
Want to get your teeth into a fluffy, soft muffin – but without the carbs or sugar? PBCo. low carb Protein Muffin Mix with no added sugar is just what you’re after.
Just Mix, Spoon & Bake
All you need to add is eggs, milk, fresh chopped apple and frozen berries! Simply swap the additions to make any flavour you like!
To make 10 Apple Berry Protein Muffins, you’ll need:
+ Contents of this pack
+ 315ml (1 1/4 cups) milk of choice
+ 3 large eggs
+ 1 large apple, finely diced (approx. 180g)
+ 1 heaped cup of frozen berries (approx. 220g)
PREPARE – Preheat a fan-forced oven to 170°C and place 10 muffin wrappers in a muffin tray. If using patty cases, you’ll need to spray them with oil to prevent sticking. If using a silicone muffin tray, no wrappers are required.
MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk and eggs, then add diced apple. Pour this wet mix into the dry muffin mix and gently combine, then fold through the berries.
PORTION – Using a spoon, portion mix into the 10 muffin wrappers and decorate with additional berries or seeds if desired.
BAKE – Place on the top shelf of your preheated oven, and bake for 30-35 minutes. After baking, remove tray from oven and place muffins on a cooling rack
STORAGE – Muffins must be stored in the fridge (1-4°C) for up to 5 days, or frozen (-18°C) for up to 3 months.
Nirvana Health Products | Stevia Liquid Caramel 50ml
*MADE WITH AUSTRALIAN CERTIFIED ORGANIC STEVIA* Featuring Australian Certified Organic Stevia extract and Natural Flavouring Substances, Nirvana Organics® Liquid Stevia Flavours are sure to tantalize...
Packed with natural plant proteins & no hidden nasties, these Protein Cookies are the ultimate low carb snack or breakfast to power you through the day, and are perfect for vegetarians and low carb, high protein diets.
Really easy to make and satisfying to eat! Add choc chips and nuts, or check out our recipes for more inspiration!
Just Mix, Roll & Bake
All you need to add is dark chocolate, walnuts, eggs, milk (of your choice) and butter. Yes, you can use coconut oil.
To make 20 Low Carb Cookies, you’ll need:
+ Contents of this pack
+ 100g dark chocolate, chopped
+ 120g walnuts (or your favourite nuts), chopped
+ 80g (1/3 cup) butter, melted, or coconut oil
+ 1 large egg (or egg replacer)
+80ml (1/3 cup) milk of choice
PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
MIX – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly, but hold together when rolled into a ball.
ROLL – Take a heaped teaspoon of mix, and using your hands roll into a ball, then flatten and shape the edges. Place on baking tray. Repeat process for all remaining cookies.
BAKE – Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months.
Enjoy pizza without the carb coma! This mix, powered by premium plant proteins, makes 4 LARGE thin & crispy bases. Yum!
PBCo's Gluten Free Protein Pizza Base Mix is the perfect low carb option for Friday pizza night.
It’s also a great alternative to cauliflower pizza that will actually hold when you pick it up in your hands! A beautiful, thin and savoury base with a slight nutty taste and a hint of herbs. The perfect canvas for all your favourite pizza toppings.
Just Mix, Pour & Bake
All you need to add is eggs, water and oil. It’s super easy and ready for the oven in just 5 minutes.
To make a large Protein Pizza Base, you’ll need:
+ 80g (1/2 cup firmly packed) of this mix
+ 3 large eggs
+ 60ml (1/4 cup) water
+ 2 tablespoons olive oil (optional)
For the ultimate crispy pizza base, add the olive oil. Note: This is a batter, not a dough.
It will be liquid at first – but will crisp up during baking.
PREPARE – Preheat a fan-forced oven to 180°C and line an extra large baking tray with baking paper (not greaseproof paper).
MIX – Place 80g of this mix into a large mixing bowl. Add all ingredients and whisk to combine into a smooth liquid batter.
POUR – Pour the batter into the centre of the lined tray. Using the back of a spoon, spread the batter to the edges so it’s less than 1/2 cm thick.
BAKE – Place in a pre-heated oven and bake for 15-20 minutes or until golden brown, then remove from the oven.
FINISH YOUR PIZZA – Add your favourite pizza toppings, then pop the pizza back into the oven for a further 10-15 minutes or until golden brown on top.
STORAGE – Pizza bases must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months.