Protein-packed Pumpkin Spice Biscotti will be your new favorite sweet treat to pair with coffee or tea! Grain-free, gluten-free, vegan, oil-free, and low-sugar.
You all know I’m a sucker for seasonal products, so when I saw Naked Nutrition came out with a Pumpkin Spice flavored vegan protein, I knew I had to try it! Being plant-based means I get a lot of of my daily protein from vegan protein powders and Naked’s protein never disappoints, so I was excited to try it on its own AND in baking recipes (like the one I’m sharing today! 😉 ).
The new Pumpkin Spice Naked Shake from Naked Nutrition is *simply incredible*. It’s a nutrient dense, plant-based protein-packed combination of pea protein, MCT oil, cinnamon, fermented cane sugar, and natural plant-based flavors. The Pumpkin Spice flavor is SO pronounced and it’s what makes my protein biscotti so deliciously perfect for fall. If you’re a pumpkin spice lover like me, you will love Naked Shake on its own or baked into yummy treats!
Each serving delivers 20g of plant-based protein and only 4g of sugar. The sweetness level is just right and totally satisfies those Pumpkin Spice Latte cravings without the sugar crash that goes along with it.
I loved the Pumpkin Spice flavor so much that I decided to do some seasonal baking with it. That’s how my new favorite sweet treat for fall was born…Grain-Free Vegan Pumpkin Spice Biscotti!
Protein-Packed Pumpkin Spice Biscotti
These Pumpkin Spice Biscotti are simply made with:
They’re fully vegan, grain-free, gluten-free, oil-free, and low in sugar! Perfect for pairing with a cup of coffee or a cozy cup of tea. They’d also make for a thoughtful edible gift this holiday season.
Grab the recipe and TASTE for yourself!
Grain-Free Vegan Pumpkin Spice Biscotti
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 14-16 biscotti 1x
- Category: dessert
- Diet: Vegan
1 cup almond flour
1/2 cup Pumpkin Spice Naked Shake
1/2 cup smooth, creamy nut butter (I used Mixed Nut Butter from Trader Joe’s)
1/2 cup pumpkin puree
1/4 cup date syrup or maple syrup
1/2 tsp baking powder
1/2 tsp cinnamon
raw pumpkin seeds, chopped
Preheat oven to 350 degrees F. Mix together nut butter, pumpkin puree, and date syrup until well combined. In a separate small bowl, combine almond flour, Naked Shake protein powder, cinnamon, and baking powder. Stir wet ingredients into dry ingredients until a thick dough forms. Divide dough into two equal parts. Form each piece of dough into a small rectangle and place on a parchment paper lined baking sheet. Sprinkle each rectangle with chopped raw pumpkin seeds.
Bake for 25 minutes. Remove from oven, let cool for 20 minutes, and then slice each rectangle into 3/4 inch slices. Place sliced biscotti cut side up. Bake for another 12 minutes.
Remove from oven, let cool completely before storing in a tupperware container for up to a week.
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