Protein Cream

“Coconut spread with 85% less sugar*”

4.8/5 7519 Omdömen
4.8 5 7519
foodspring Protein Cream https://d23o500odzh64r.cloudfront.net/media/catalog/product/cache/9/small_image/88x77/9df78eab33525d08d6e5fb8d27136e95/o/n/onsite_pdp_protein_cream_coconut_crisp_m.png
Protein Cream
Protein Cream
Finns på lager
200g
49kr
(24,50 kr/100 g) Inkl. moms & plus Leverans
Fewer carbs*
Fewer carbs*
85% less sugar, no added sugar**
Good source of protein
Source of protein
4x more protein for your muscles*
No artificial flavors
No artificial flavours
Crispy coconut flakes & fine milk cream
No palm oil
No palm oil
No unnecessary additives
Info
Sweet whey spread with whey protein and grated coconut. With sweetener.
Ingredients (Protein Cream - Coconut Crisp)
Sunflower oil, whey protein concentrate (from milk) (26%), sweetener (maltitol), cocoa butter, sweet whey powder (from milk) (6%), grated coconut (6%), emulsifier (sunflower lecithin), natural vanilla flavouring. May contain nuts.
Note
Excessive consumption may have laxative effects.
Nutritional values per 100g
Energy 2272 kJ / 548 kcal
Fat 42 g
of which saturated fatty acids 12 g
Carbohydrates 32 g
of which sugars 6.8 g
of which polyols 25 g
Protein 21 g
Salt 0.20 g

This is how we like it best.

Protein Coconut Pralines

Ingredients (approx. 10 pralines):

For the pralines:
  • 60g coconut flakes
  • 3 tbsp ground almonds
  • 2 tbsp Protein Cream Coconut from foodspring
  • 30g Whey Protein Vanilla or Cocos Crisp from foodspring
  • 40ml milk of your choice (e.g. coconut or almond milk)

For the toppings:
  • 10 almond (peeled)
  • 3 tbsp coconut flakes
Preparation:

  1. Combine all the ingredients for the pralines in a food processor or blender until a moldable mixture forms.
  2. Make about 10 balls of the same size with your hands. Press one almond into the center of each ball.
  3. Roll the pralines in grated coconut and store in the fridge.

Protein Brownies with Coconut Frosting

Ingredients (approx. 9 brownies):

For the brownies:
  • 1 pack Protein Brownies from foodspring
  • 175ml milk (1.5% fat)

For the toppings:
  • Protein Cream Coconut by foodspring
  • Some coconut flakes
Preparation:

  1. Mix the brownie baking mix with the milk until a batter forms.
  2. Put the batter in the brownie tin and bake for 12-15 minutes in a preheated oven.
  3. Let the brownie cool and then coat with Protein Cream.
  4. Sprinkle with coconut flakes as desired.

Lemon Coconut Protein Cupcakes

Ingredients (approx. 14 cupcakes):

For the cupcakes:
  • 180ml buttermilk
  • 50g Coconut Oil from foodspring
  • 100ml sparkling water
  • 2 eggs
  • Lemon juice from 1 lemon
  • Lemon zest
  • 90g coconut blossom sugar (or erythritol)
  • 190g spelt flour
  • 60g Whey Protein Vanilla by foodspring
  • 2 tsp baking powder
  • 1 tbsp poppy seed

For the toppings:
  • Protein Cream Coconut from foodspring
  • coconut flakes
  • lemon zest
Preparation:

  1. Mix buttermilk, Coconut Oil, sparkling water, eggs, lemon juice, and coconut blossom sugar in a bowl.
  2. Mix spelt flour, Whey Protein, baking powder and poppy seeds in another bowl.
  3. Add the wet mix to the dry one and stir with a spoon until a batter forms.
  4. Preheat oven to 180°C. Fill the muffin tin with the batter.
  5. Bake muffins for 20-25min. Let cool and coat with Protein Cream.

Coconut Bar with Chocolate

Ingredients (approx. 6 bars):

  • 80g Coconut cream (the firm part in a can of coconut milk)
  • 2 tbsp Protein Cream Coconut from foodspring
  • 100g coconut flakes
  • 1 tsp Flavour Kick Vanilla from foodspring
  • 80g of dark chocolate (min. 70% cocoa)
Preparation:

  1. Take 80g of the solid part from the can of coconut milk. Together with the Protein Cream, carefully heat the milk in a small pot until it's completely melted.
  2. Tip: Store the can of coconut milk overnight in the refrigerator so that the solid part separates more easily from the liquid part.
  3. Add coconut flakes and Flavour Kick and mix well.
  4. Make equal-sized bars with your hands and place them on a plate with baking paper. Put in the freezer for 10-15 minutes.
  5. Melt the chocolate in a water bath. Dip each bar into the chocolate and turn.
  6. Place the bars back on the baking paper to harden and store in the refrigerator as desired.
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