Spanish · Dessert
Fig Nut Bars
A Spanish-leaned keto riff on classic nut-and-fruit bars, built on almond flour and toasted walnuts with just enough fresh fig for sweetness and chew, bound with egg and butter instead of flour-heavy batter, and finished with a scatter of pecans.
$1
12 minsPrep
19 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
313Calories
8.5gProtein
28.7gFat
15.7gCarbs
2.8gSugar
4.6gFiber
367mgSodium
63mgChol
6gSat Fat
276mgPotassium
94mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.4mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Spanish Sherry
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm tin with parchment, leaving an overhang.
2
In a bowl, whisk the melted butter, beaten egg and allulose together until the allulose dissolves slightly.
3
Stir in the almond flour, ground flaxseed, cinnamon, baking powder and salt until a thick batter forms.
4
Fold in the toasted chopped walnuts and diced fresh fig, distributing evenly through the batter.
5
Spread the batter into the lined tin and press the pecan halves into the surface.
6
Bake for 18-20 minutes until the edges are golden and a skewer comes out mostly clean with a few moist crumbs.
7
Cool in the tin on a wire rack for 15 minutes, then lift out and cool fully before slicing into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g blanched, fine almond flour
- 0.7 oz20g chopped, toasted walnut
- 0.5 oz15g melted butter
- 1/21/2 eggs, beaten (25g)
- 0.4 oz12g allulose
- 0.6 oz18g finely diced fig fresh
- 0.2 oz6g flaxseed ground
- 0 oz1g cinnamon ground
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.4 oz10g halves, for topping pecan
