25 g / 2 tbsp Melted Coconut Oil
50 g / ½ cup Almond Milk ( or any plant based milk)
100 g/ 1 cup Almond Flour
1 scoop/ 30 g KS Vegan Protein Powder
¼ cup / 30 g Monk fruit Sweetener or Coconut Sugar
1 tsp/ 4 g Baking Powder (without aluminum)
1 large Ripped Banana
Mix KS Protein Powder and Milk, mix well and set aside
Beat the eggs with the sweetener, melted (but not hot) coconut oil and banana in a blender until smooth.
In a bowl add the cream, the protein powder mix and almond flour mix well with a spatula and last add the baking powder
Divide into 6 medium sized cups.
Bake for 30 minutes at 350F