Well it's officially the first week of June which means that summer is fast approaching and the long days of sunshine are here. There is nothing better than sitting outside until 10 PM and still having that small bit of sunshine. Insert a Buff Bakery treat to make that scene even better :)
Warm weather also calls for fresh tastes and seasonal fruits. To stay in season, we launched our Raspberry & Blueberry Cheesecake Keto Cups this week. These little guys will not disappoint! Only 1 gram of net carbs per serving, they make the perfect little craving crusher.
We're also highlighting some of our Fudgey Chocolate Protein Baking Mix recipes. You'll find the mix throughout the city at Vitality Natural Food Market, Kelly's Nutrition and of course, online!This week it's the Chocolate Avocado Protein Brownie. Super rich and moist. This one can also be made with a lower carb count by using Lily's dark chocolate. So if you're following a ketogenic or wanting to really keep sugars and carbs down, just make that small substitution! Enjoy :)
200 g Fudgey Chocolate Buff Bakery Protein Mix
1 Large Avocado
6 tbsp Dark Chocolate Chips
Pre-heat oven to 350 degrees. Mix together Protein Mix and Eggs. Mash avocado and add to mix. Transfer your mixture into a well greased 9x9 inch baking pan and sprinkle chocolate chips on top. Bake for approx. 10-15 minutes or until a toothpick comes out clean. Once cooled, cut into 9 squares. If you want to decrease the carbohydrate count in this recipe, use Lily's dark chocolate!
Nutritional Information (per serving)
8 grams of fat
20 grams of carbohydrates (2 grams of fibre, 5 grams of sugar)
8 grams of protein