Paleo, Low-Carb Dessert with Quince

Sunny Monday morning brings new inspiration. What to do with shiny yellow quince. Inspired by a colorful nature around me, I created a colorful quince cubes/bars. They are Paleo, low-calorie, dairy-free, and gluten-free ( I made them with gluten-free flour).

Way of preparation – easy

Prep time

  • Prep time – 10 minutes
  • Cooking time – 20 minutes

Yields – 9 servings

Colorful quince cubes – Recipe


  • 1 quince
  • 2 eggs
  • 2 tablespoons sweetener
  • 1 tablespoon baking powder
  • 2 tablespoons poppy seeds
  • 2 tablespoons flour (almond flour or gluten-free flour)

Instructions how to make colorful quince cubes

  • Preheat oven to 350 F
  • Wash quince and cut them into small cubes
  • Set aside
  • In one bowl whisk the eggs with sweetener
  • Add flour, poppy seeds, and baking powder
  • Stir well
  • With parchment pepper layer the 9-inches rectangular baking sheet
  • Start with layering
  • The first layer is quince cubes
  • Pour the batter over them
  • Bake about 20 minutes in well-heated oven
  • When they are baked remove from the oven
  • Flip out the cake from the baking sheet and turn it upside down on the other side

side down quince cubes/bars

  • The quince will be on the top
  • Cut into cubes
  • Serve and enjoy

Nutritional Facts (amount per serving)

  • Calories – 39
  • Total Fat – 2 g
  • Total Carbs – 4 g ( Fiber 1 g )
  • Protein – 2 g
  • Cholesterol 41 mg 


Quinces are known to contain dietary fiber. Thanks to them you will solve all stomach problems in a very short time. In addition, it initiates digestion and eliminates all the accumulated harmful substances deposited in the intestines. This will protect you from many diseases.

Domestic quince is better because it has a positive effect on mood, memory and even the heart. All of this is thanks to the valuable potassium. This mineral relaxes blood vessels, eliminates muscle tension and improves cognitive abilities. If you like all of these features, you must try this traditional sweet.


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