Of which 2.1 g sugars and 7.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
No-added-sugar alfajor cookies
A buttery base to sandwich with coconut dulce de leche or ganache.
Ingredients
- 1 cup almond flour (100 g / 3½ oz)
- 1 cup tapioca starch, polvilho doce (120 g / 4 oz)
- ½ cup coconut flour (56 g / 2 oz)
- ½ cup erythritol (95 g / 3¼ oz)
- 1 tsp xanthan gum (3 g)
- 1 egg (50 g / 1¾ oz)
- ⅓ cup melted coconut oil (70 g / 2½ oz)
- 1 tsp vanilla extract (4 g)
- sugar-free ganache or coconut dulce de leche, for filling (not counted in the macros)
Method
- In a bowl, combine the almond flour, tapioca starch, coconut flour, erythritol and xanthan gum.
- In a separate bowl, whisk the egg, melted coconut oil and vanilla.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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