Another day, another cookie. This week I've been reworking some of my old "healthy-ish" recipes. Protein Biscotti is the latest. It's a new and better version of Keto Biscotti, but instead of focusing on making it low carb, I increased the protein and used coconut sugar in place of alternative sweetener. The macro calculator says a 1 oz serving (about 2 slices) has 6 grams of protein and 132 calories.
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Whey Protein Isolate
This is a very tasty, nutty, filling biscotti you can customize by changing the extract, nuts and chocolates. The key ingredients are almond flour, psyllium and whey protein isolate. The isolate protein is slightly different from usual protein powder. It is a more concentrated, supposedly easier to digest, has a neutral flavor and is low in fat and carbohydrates. So far it's been great for baking, but I admit I haven't compared a lot of protein powders lately. This canister has lasted for a while.
An Easy Recipe
The new Protein Biscotti recipe is also easier than the old one. It calls for two eggs rather than an egg and a white and you don't need an electric mixer. Just whisk together the wet ingredients then stir in the dry. You form it into a log, which will bakes up with a shiny crust and is easy to slice.
For a full batch, follow the recipe below. For a half batch, just halve all of the ingredients. For best results, use a scale to measure the protein powder since it's so fluffy and clumpy. Here's a quick photo showing the steps. You can see how the dough is supposed to look.
If biscotti is not your thing but you want to make cookies with protein powder, I've also updated my old version of the Chocolate Chip Peanut Butter Protein Cookies.
Recipe
Protein Biscotti
Ingredients
- 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
Instructions
- 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.
Anna says
I'm curious to know what the most popular protein powder is. I use isolates because they're good for baking and flavorless, but I think a lot of people buy vanilla and chocolate flavored protein powder. They're all probably going to work a little differently in cookies.
Sue K says
I’m interested in trying these but need to do some shopping. I’ll compare my protein powder and see how close it is yours. Maybe it will work?