Protein Biscotti

Whey protein isolate & almond flour give this crunchy biscotti some extra protein. Psyllium adds fiber.

Course Dessert

Cuisine American

Keyword biscotti, Protein Powder

Prep Time 10

Cook Time 50

Crisping and Cooling 10

Total Time 1 10

Servings ounces by weight

Calories 132kcal

Author Anna

Cost 5

1 cup extra fine almond flour (110 grams)
½ cup whey protein powder (whey protein isolate) (37-40 grams)
1 tablespoon psyllium husks or ½ tablespoon fine powder
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
⅓ cup coconut sugar or just use brown sugar or a 1:1 sugar alternative, tightly packed or weigh (65 grams)
1 teaspoon `vanilla
⅓ cup pistachios or other chopped nuts
½ cup chocolate chips, Lily's sugar free

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Whisk together the almond flour, protein powder, baking powder, salt and psyllium.
In a mixing bowl, whisk together the eggs, sugar and vanilla.
Stir the dry mixture into the egg mixture, then stir in the nuts and chocolate chips. The dough will be quite soft, but should thicken slightly as it stands.
Shape the dough into two logs. It will spread quite a bit. Wet your hands lightly and do your best to make it log-like, then put it in the oven bake at 350 for about 25 minutes or until golden brown and shiny.
For the second bake, cut the loaves into thin slices.
Lay slices on a baking sheet and bake at 200 for about 45 minutes. Allow them to cool.