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Ingredients
1 cup whey protein isolate (mine is vanilla)
1 cup LSA (linseed, sunflower and almond 3:2:1 ratio)
or just 2 cups of almond meal would work
1 cup sweetener
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla
3 tablespoons coconut oil
1 cup crushed cashews (I used roasted but unsalted ones)
Method
• Preheat oven to 300°F
• Line baking sheet with parchment
• Combine dry ingredients and set aside
• Whisk the eggs, vanilla in your mixer until well blended
• Add the dry ingredients and mix until combined
• Dough should be thick and sticky at this point
• Scrape the dough out onto a parchment lined sheet pan
• Shape into a long flat loaf
• This will be kind of messy so don't worry about how neat it is
• Bake until firm and dry... about 50 minutes
• Remove from the oven and cool 10 minute
• Use a long serrated knife and slice into 1/2-inch wide slices
• Lay the slices on a baking sheet and bake 20 minutes
• Turn the slices over and bake 20 minutes more
• Cool the biscotti on a rack...cool completely before storing
they taste amazing!!!!!!!
ok I did a rough count of carbs...if you slice it into 16 pieces and ate 2 per serve it comes to about 9 carbs...it would make a difference what nut flours or whey protein isolate you use. My calculations are based on the recipe above.
1 cup whey protein isolate (mine is vanilla)
1 cup LSA (linseed, sunflower and almond 3:2:1 ratio)
or just 2 cups of almond meal would work
1 cup sweetener
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla
3 tablespoons coconut oil
1 cup crushed cashews (I used roasted but unsalted ones)
Method
• Preheat oven to 300°F
• Line baking sheet with parchment
• Combine dry ingredients and set aside
• Whisk the eggs, vanilla in your mixer until well blended
• Add the dry ingredients and mix until combined
• Dough should be thick and sticky at this point
• Scrape the dough out onto a parchment lined sheet pan
• Shape into a long flat loaf
• This will be kind of messy so don't worry about how neat it is
• Bake until firm and dry... about 50 minutes
• Remove from the oven and cool 10 minute
• Use a long serrated knife and slice into 1/2-inch wide slices
• Lay the slices on a baking sheet and bake 20 minutes
• Turn the slices over and bake 20 minutes more
• Cool the biscotti on a rack...cool completely before storing
they taste amazing!!!!!!!
ok I did a rough count of carbs...if you slice it into 16 pieces and ate 2 per serve it comes to about 9 carbs...it would make a difference what nut flours or whey protein isolate you use. My calculations are based on the recipe above.