A tablespoon of amlou delivers an estimated 95–120 calories with mostly unsaturated fat from argan oil and almonds.
Teaspoon
Tablespoon
Two Tbsp
Classic Mix
- Roasted almonds
- Culinary argan oil
- Honey to taste
Balanced
Lower-Sugar Jar
- Less honey
- Extra grind time
- Thicker texture
Fewer sugars
Nut-Forward
- More almonds
- Hold oil steady
- Firmer spread
More protein
What Amlou Is And How It’s Usually Made
Amlou is a Moroccan spread made from ground almonds, edible argan oil, and a touch of honey. It’s served with warm bread, pancakes, or fruit. Recipes vary by household. Some lean nutty, others lean silky. The common thread is a gentle roast on the nuts and a slow stream of oil until the paste turns glossy.
Home cooks often use a ratio near two parts almonds to one part oil, then sweeten to taste. That balance keeps the spread pourable while staying nut-forward. A short ingredient list means the numbers you’ll see below depend on the exact ratio in your jar.
Amlou Nutritional Profile Breakdown
Since the spread is a blend, there isn’t a single lab label for every jar. You can still get a solid range by combining data from almonds, argan oil, and honey. Almonds bring protein, fiber, and micronutrients. Argan oil brings mostly monounsaturated fat. Honey brings sugars and moisture. Together they land in the same neighborhood as nut butters, only with a distinct roasted-almond aroma.
| Metric | Estimate | Where It Comes From |
|---|---|---|
| Calories | 95–120 kcal | Blend of nuts, oil, honey |
| Total Fat | 8–11 g | Mostly argan oil + almonds |
| Saturated Fat | 0.8–1.6 g | Small share of total fat |
| Carbohydrate | 3–6 g | Honey plus almond carbs |
| Sugars | 2–5 g | Primarily from honey |
| Protein | 2–3 g | From almonds |
| Fiber | 1–2 g | From almonds |
| Sodium | <40 mg | Salt is optional |
Where These Numbers Come From
To build the range, start with nutrient databases for each ingredient, then scale by a common recipe. Almonds deliver about 579 kcal per 100 g with protein and fiber on MyFoodData. Honey adds roughly 64 kcal per tablespoon with 17 g sugars per the honey entry. Edible argan oil is pure fat, and peer-reviewed overviews describe a fat profile rich in oleic and linoleic acids.
Those sources set expectations for fat quality. Virgin culinary argan oil trends toward a mix dominated by monounsaturates with a sizable linoleic share, while the saturated fraction remains comparatively low in the context of total fat. That skews mouthfeel toward smooth and glossy rather than waxy.
Serving Size Math You Can Use
Labels for store-bought jars pick a serving anywhere from one to two tablespoons. Home cooks often go by eye. If you’re counting today, measure once, then plate by habit next time. Here’s a quick guide based on the same almond-heavy ratio used above.
| Portion | Calories | Notes |
|---|---|---|
| 1 teaspoon | 35–45 kcal | Light swipe on toast |
| 1 tablespoon | 95–120 kcal | Standard spoon |
| 2 tablespoons | 190–240 kcal | Hearty dollop |
Macronutrients At A Glance
Fat Type
The fat skew is mostly monounsaturated with a supporting share of polyunsaturated fats, tied to argan oil’s profile. Academic reviews chart oleic acid and linoleic acid as the major players in edible argan oil. That lines up with the smooth finish you notice on warm bread.
Carbs And Sugars
Honey contributes the bulk of sugars. The almond portion brings a small amount of carbs and dietary fiber. If you trim the honey, total sugars drop while the paste leans thicker and a bit more bitter from toasted skins.
Protein
Almonds supply a modest protein bump that lands in the 2–3 gram window per tablespoon for the common ratio. Trade some oil for more ground nuts if you’d like a firmer, protein-lean version.
Micronutrients Worth Mentioning
Almonds bring vitamin E and minerals like magnesium and calcium in meaningful amounts. Honey contributes tiny traces of minerals, though its main role here is flavor and spreadability. Argan oil also contains tocopherols. The mix won’t replace a meal, yet it layers helpful nutrients into a small serving.
How We Estimated The Range
We built the calorie and macro windows by breaking one tablespoon of finished spread into its parts. Using a 2:1:0.25 ratio by weight means about nine grams of almonds, four and a half grams of oil, and a small ribbon of honey per tablespoon of spread. From there it’s straight math: almond calories and macros scaled to nine grams, oil calories at pure fat density, and honey sugars scaled to the drizzle. The results match what common recipe calculators post for similar jars.
Ingredient data came from public nutrient databases for almonds and honey, and peer-reviewed reviews for argan oil. If your recipe flips to a higher oil share, calories per spoon rise fast. If you hold the honey, sugars drop a notch while total carbs fall.
Portion Tips For Everyday Eating
Toast, Pancakes, And Fruit
Use a teaspoon for a light sweet-nutty hint. A full tablespoon gives a dessert-lean finish on pancakes. Try a drizzle over sliced pears or crisp apples. Warm bread so the paste loosens and releases its aroma.
Swaps And Tweaks
Prefer less sweetness? Cut the honey in half and grind the nuts an extra minute to coax natural oils. Want a deeper roast tone? Toast almonds a shade darker, then cool before blending so the paste doesn’t separate.
Allergy And Safety Notes
Use food-grade argan oil only; cosmetic oil isn’t made for the table. If nut allergies are present in the household, label the jar and keep a clean spoon policy. Honey isn’t for infants under 12 months. If you’re tracking sugars for health reasons, measure the honey yourself when you make the batch so you know the math.
Buying Or Making A Jar
Picking Argan Oil
Edible oil lists “virgin,” “culinary,” or “roasted kernels” and carries a toasty aroma. Cosmetic-grade bottles aren’t filtered for cooking. Shop in small volumes and store away from heat and light.
Choosing Almonds
Raw almonds roast fast and keep the paste from turning gritty. A short roast at moderate heat deepens flavor without scorches. Peel if you want a lighter color; leave skins on for a bolder taste and a touch more fiber.
Sweetness Control
Honey varies by blossom. Wildflower jars taste floral; acacia runs lighter. Either way, start low and blend, then add a spoon at a time until it hits your mark.
How It Compares To Other Spreads
Calorie-wise, it sits near nut butter made with a splash of oil. A teaspoon keeps a snack in check; a double spoon turns toast into a dessert-lean treat. The argan aroma sets it apart from peanut or almond butter, which carry more roasted notes and less fruitiness.
Storage And Separation
Keep the jar in a cool cupboard with the lid on tight. Natural separation can show up after a week. Shake or stir before serving. A short chill firms the texture if it runs during summer.
Frequently Asked Ratio Tweaks
Lower Sugar Batch
Drop the honey to a teaspoon per cup of paste. That trims about two to three grams of sugars per tablespoon in the finished spread and tilts the flavor toward toasted nuts.
Nut-Heavier Mix
Push the nuts up and hold the oil flat. Texture thickens, protein rises, and calories shift toward the almond share instead of pure fat.
Method Snapshot You Can Replicate
Roast
Spread almonds on a tray and toast until fragrant. Cool to stop the cook.
Grind
Blend or pound until the nuts release oil and start to clump. Scrape the bowl often for a smooth base.
Stream
With the blade running, stream edible argan oil in a thin ribbon. Stop when the paste looks glossy and flows.
Sweeten
Add honey in small additions and blitz for a few seconds. Taste between pulses so the sweetness stays measured.
Sourcing And Citations
Ingredient numbers come from open databases and peer-reviewed reviews on edible argan oil. Almond energy and macros are pulled from MyFoodData, which compiles USDA sources, and the honey entry lists calories and sugars per tablespoon. For argan oil’s fatty acids and food-grade context, see the review hosted by Frontiers in Nutrition.