Ingredients
- 1/4 cup Vanilla Bean Ghee - 4th & Heart *
- 1/4 cup Cashew Butter
- 1/3 cup Vanilla Protein Powder
- 1/4 cup Pure Maple Syrup
- 1 cup Almond Flour
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 Tbsp Rainbow Sprinkles Dye free*
Frosting
- 4 oz Cream Cheese Full Fat, softened
- 1/4 tsp Pure Vanilla Extract
- 15 grams Vanilla Protein Powder (~1/2 scoop)
- 1 - 2 Tbsp Almond Milk
- 1 Tbsp Powdered Monkfruit Sweetener - Lakanto Or powered sugar
Instructions
- Combine all the dough ingredients together until smooth
- The vanilla ghee add to the distinct sugar cookie taste here, but plain ghee or coconut oil will also work
- Press down into 9x5 loaf tin lined with parchment paper
- Whip icing ingredients until spreadable, adding more milk as needed. Your cream cheese must be soft and at room temp. then spread a thin layer overtop
- Top with dye free sprinkles (I used gosupernatural or India tree brands here)
- Place in the freezer for an hour until icing is firm, for easier cutting
- Slice and enjoy!
- You can also make a sugar free frosting by mixing ~1 cup powdered monkfruit with 1-2 tbsp milk of choice until desired thickness!
Notes
For a full list of substitutions please scroll up a tad to where you see "variations for dietary preferences"