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Coconut Almond Biscotti


A gluten free, low glycemic index treat. Perfect to have with an Iced Vanilla Latte (made with vanilla protein powder) for breakfast.


Bake in the evening. Then turn oven off and leave to harden over night.


  • 1 cup coconut flour
  • 1 cup almond flour
  • ½ c shredded unsweetened coconut
  • ½ c slivered almonds
  • ½ c vanilla whey protein powder
  • ½ c sugar substitute (natVia – erythritol/stevia combination used)
  • ½ c + 1 T butter, melted
  • 3 large eggs
  • 1 tsp vanilla
  • 1 T baking powder
  • 2 tsp guar gum
  • ¼ tsp salt
  • ½ + ¼ tsp cinnamon


Makes ~ 30 biscotti and Serving size: 2 biscotti

Set aside ¼ tsp cinnamon and 1 T sweetener, mix. Set aside 1 T melted butter. Combine all remaining dry ingredients in medium sized bowl. Mix well. Wisk eggs in small bowel then add vanilla and melted butter. Stir. Add to dry ingredients. Mix until dough comes together. Divide dough in half. Turn ½ the dough onto greased baking sheet and roll into a rectangular shape 1.5 cm thick. Repeat with remaining dough and bake at 175 for ~ 20 mins or til just browning. Remove from oven. Brush top with melted butter and sprinkle cinnamon/sweetener evenly. Cut into 1.5 to 2 cm strips. Let cool while oven temp is lowering to 75 C. Flip strips onto side. Bake for another 30 mins in cooler oven. Flip and bake another 30 minutes. Turn oven off. Depending on the humidity, may need to bake longer at a lower heat or use a convection oven to get the level of “hardness” desired. Store in a low humidity container, can also sprinkle uncooked rice in the bottom of the container to absorb moisture.


per SERVING (2 biscotti): 7 g protein, 7 g carbs, 4 g fiber (NET CARBS = 3 g), 16 g fat

*may vary pending brand of ingredients used