Cookies & Cream Gleam

Swirled with handmade cookie chunks, this one is creamy, crunchy, and utterly gleaming with flavour. The classic duo, reimagined keto-style.

Each pack includes 2 individual 80g tubs of this flavour.

Disclaimer: The fruits, spices, plates, and other decorative elements shown in our product photos are for illustrative purposes only and are not included with the actual products.

Please note: Our products are handmade, so the weight per pack is approximate and may vary slightly. We strive for consistency, but small variations are a natural part of our artisanal process.

Product Information

Ingredients

Almond flour
Butter (Cow’s milk)
Cocoa powder
Dark chocolate baking chips [Cocoa Mass, Sweeteners: Erythritol, Steviol Glycosides from stevia, Cocoa Butter, Inulin, Defatted Cocoa Powder, Emulsifier (Sunflower lecithin), Natural Vanilla Flavour]
Double cream (Milk)
Eggs
Erythritol (Sweetener)
Gluten-free baking powder [Potato starch, Sodium Bicarbonate, Sodium Pyrophosphate]
Salt
Vanilla extract
Vegetable glycerine
Water
Xanthan gum
Xylitol (Sweetener)

Allergens in bold.

*May contain traces of nuts, dairy, cereal, gluten, sesame, soy and eggs.ย 

Nutritional Information

Nutritional value Per 100 g of ready-to-eat product Per tub (80 g) RI%
Energy 1668 kJ 1335 kJ 16%
399 kcal 319 kcal 16%
Fat 39.8 g 31.9 g 46%
of which saturates 23 g 18.4 g 92%
Total Carbohydrate 13.8 g 11 g 4%
of which sugars 1.3 g 1 g 1%
of which polyols* 11.9 g 9.5 g
Net Carbs
(Total Carbs – Polyols)
1.9 g 1.5 g
Fibre 4.7 g 3.7 g
Protein 3.1 g 2.5 g 5%
Salt 0.4 g 0.3 g 5%
*Little to no effect on blood sugar levels

Storage Instructions

Store in the freezer at โ€“18ยฐC or below and consume within 3 months.
Once defrosted, do not refreeze.

Usage Instructions

For the best texture and flavour, leave the tub at room temperature for 5 minutes before serving.
Scoop gently using a non-heated spoon. Enjoy straight from the tub or transfer to a bowl for sharing.

Shipping Information

Standard delivery within 3-5 business days.

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