Spanish · Dessert
Spanish Marzipan Bars
A low-carb riff on Spain's beloved almond confection, these dense, marzipan-scented bars lean on almond flour and allulose instead of sugar and wheat, keeping the rich toasted-almond character intact while fitting a strict keto framework.
$1
10 minsPrep
17 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
273Calories
9.8gProtein
23.2gFat
18.3gCarbs
1.7gSugar
4.8gFiber
247mgSodium
63mgChol
4.6gSat Fat
316mgPotassium
105mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Almendra
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 170°C (340°F) and line a 10x10cm tin with baking paper.
2
In a bowl, whisk the egg with the allulose until pale and slightly thickened, about 1 minute.
3
Stir in the melted butter, vanilla extract and lemon zest.
4
Fold in the almond flour, coconut flour and salt until a thick, marzipan-like batter forms with no dry streaks.
5
Spread the batter evenly into the prepared tin and scatter the toasted flaked almonds over the top, pressing lightly so they adhere.
6
Bake for 16-18 minutes until the edges are golden and the centre is just set but still soft.
7
Cool in the tin on a wire rack for at least 20 minutes before lifting out and cutting into 1 square.
8
Chill for 10 minutes to firm the crumb before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g blanched, fine ground almond flour
- 5/85/8 eggs, beaten (28g)
- 0.6 oz18g allulose
- 0.4 oz10g melted butter
- 0.4 oz10g flaked, toasted almond
- 0.2 oz5g coconut flour
- 0.1 oz2g vanilla extract
- 0.1 oz2g zested lemon
- 0 oz1g salt
