31/03/2026
Fat-loss friendly traditional Easter figolla
A lighter version of the classic Maltese almond figolla. It keeps the traditional almond taste, but uses less sugar and adds more protein, so it fits better into a fat-loss plan.
Ingredients
Dough
• 150 g whole wheat flour or oat flour
• 50 g vanilla protein powder
• 40 g light butter or reduced-fat margarine
• 1 egg
• 30 g erythritol or stevia blend
• Zest of 1 lemon
• 1–2 tbsp water or milk
Filling
• 120 g ground almonds
• 40 g vanilla protein powder
• 40 g erythritol
• 1 egg white
• A few drops almond essence
• Splash of water if needed
Optional topping
• 80 g Greek yogurt, 0% fat
• 10–15 g powdered erythritol
Step-by-step method
1. Make the dough
Put the flour, protein powder, light butter, egg, erythritol, lemon zest, and 1–2 tablespoons of water or milk into a bowl. Mix everything together until a soft dough forms.
2. Shape the base
Take half of the dough and roll it out. Shape it into a lamb figure, or any figolla shape you want.
3. Add the filling
In another bowl, mix the ground almonds, protein powder, erythritol, egg white, almond essence, and a small splash of water if needed. Spread this almond filling evenly over the dough base.
4. Cover it
Roll out the second half of the dough and place it on top of the filling. Seal the edges well so the filling stays inside while baking.
5. Bake
Bake in a preheated oven at 180°C for about 20–25 minutes, until lightly golden.
6. Cool and top
Let the figolla cool. If you want the lighter icing, mix the Greek yogurt with the powdered erythritol and spread it on top.
Kcal and macros
Per slice
This recipe makes about 8 slices.
For 1 slice (1/8 of the figolla):
• Calories: 180–200 kcal
• Protein: 12–14 g
• Carbs: 14–16 g
• Fat: 7–8 g
Whole figolla
Approximate total for the full recipe:
• Calories: 1440–1600 kcal
Tip
For fat loss, have 1 slice as a planned dessert or after training, rather than eating it freely through the day.
