Low Carb Chocolate Dipped Viennese Biscuits
If you like chocolate (and if you landed on this page I’m guessing you do) and biscuits (again, no brainer) then these low carb chocolate dipped Viennese biscuits are going to be your sort of thing.
Us Mums are prone to sneaking the odd biscuit with our tea to give us an energy lift and bridge the gap between breakfast and lunch, but most biscuits are made with refined white flour and sugar, which doesn’t make them very satisfying at all, and is why a second or third one can easily slip in too….
These are made with gluten free Protein Pow cooking mix; ground oats, low carb coconut flour, and whey (or there’s a vegan pea one too) and less processed coconut sugar, so they’re very tasty but more filling so it’s much easier to stop at one.
And there’s more fibre and nutrients than bought flour based biscuits too, so you’re actually getting some goodness from them. Very unusual for a treat!
I made these originally for a Protein Pow demo at a store, but I took the remaining few home where my husband and kids devoured them.
You’ll notice there are links to some of the ingredients to make it easier for you to find them.
I have a free healthy baking cheat sheet that helps you recreate your own favourite baked treats using nutritious ingredients, you can grab it here!
Low Carb Chocolate Dipped Viennese Biscuits
Makes 24
Many of the ingredients can be found on buywholefoodsonline here, use code POLLY-IMZB to get 5% off all orders!
INGREDIENTS
225g unsalted butter, softened, or coconut oil
1 tsp vanilla extract
150g coconut sugar
200g pow whey mix
Pinch of salt
1 egg white
100g very dark chocolate
METHOD
Preheat the oven to 170c, line two baking trays with baking paper
Beat the butter or coconut oil with the vanilla, sugar, salt, and egg white until smooth then add the Pow mix (I did al this in food processor)
Fill an icing bag fitted with size 16 fluted nozzle
Pipe 24 biscuits, enough room each side to grow as they bake
Bake for 12-15 mins, then allow to cool completely
Melt the chocolate in bowl above pan of water, half dip the cooled biscuits, place back on the greaseproof paper to cool
Best served dipped in a hot cup of tea!