High Protein Kurabye Biscuits
Indulge in guilt-free snacking with these High Protein Kurabye Biscuits, a healthy twist on the classic buttery treat. Crafted with almond flour and whey protein powder, these biscuits boast a delectable crumbly texture while delivering a satisfying protein punch. Sweetened with a sugar substitute like stevia and studded with rich dark chocolate chips, they’re the perfect balance of wholesome ingredients and irresistible flavor. Quick and easy to whip up in just 30 minutes, these biscuits are low-carb, gluten-free, and ideal for boosting your energy without the sugar crash. Perfect for post-workout snacks or pairing with your afternoon coffee, this protein-packed recipe is your ticket to a deliciously nourishing pick-me-up!
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Ingredients
- 150 grams almond flour
- 60 grams whey protein powder
- 100 grams unsalted butter
- 2 large egg whites
- 50 grams stevia or other sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 50 grams dark chocolate chips
Directions
Step 1
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix almond flour, whey protein powder, stevia, baking powder, and salt until well combined.
Step 3
In a separate bowl, cream together the softened butter and vanilla extract using an electric mixer until smooth and creamy.
Step 4
Gradually add the dry ingredients to the creamed butter mixture, mixing continuously until a dough forms.
Step 5
Gently fold in the egg whites until incorporated, being careful not to overmix.
Step 6
Lastly, fold in the dark chocolate chips until evenly distributed throughout the dough.
Step 7
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each one.
Step 8
Gently flatten each biscuit with your fingers to form a disk shape.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Step 10
Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cooled kurabye biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | 487.8 grams (487.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2110 |
| Total Fat 177.70g | 228% |
| Saturated Fat 64.70g | 324% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 251mg | 84% |
| Sodium 1853mg | 81% |
| Total Carbohydrate 69.00g | 25% |
| Dietary Fiber 19.40g | 69% |
| Total Sugars 28.40g | |
| Protein 91.30g | 183% |
| Vitamin D 0IU | 0% |
| Calcium 581mg | 45% |
| Iron 9mg | 48% |
| Potassium 725mg | 15% |
Source of Calories