An easy sugar free marzipan recipe that you can use for your low carb dessert recipes and sweet snacks.
With no egg whites in this recipe, not only is it keto vegan, it means it will be easier to store and last longer.
Marzipan is a personal love of mine, and is tied to my German heritage as it a sweet treat I associate from my German Great Grandmother and Grandmother at Christmas time. Chocolate covered marzipan logs and cakes with marzipan shapes fruits featured a lot in my childhood.
How to make sugar free marzipan
When I found out how easy it is to make marzipan and to make it low carb you just swap the sweetener there was a few curse words. I love, love marzipan and had been avoiding it for a while, suspecting that it was a mouthful of sugar.
Making a sugar free marzipan is as simple as processing blanched almond with low carb sweeter, almond extract and rose water.
Rose water is another flavour from my time in the Middle East and my cupboard will always have a bottle of it, just in case. The light delicate flavour of rose water does not over power the almond flavour but enhances it for the marzipan flavour we all enjoy.
Recipe Tips & Suggestions
Although I have used blanched almonds in this recipe, you can use the same quantity of almond flour. Just ensure that it is almond flour, not almond meal. Almond meal is ground almond with the skin on and we don't want that for marzipan.
For a softer and more rollable version, try a low carb sugar paste recipe.
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Sugar Free Marzipan
- Place all the ingredients in a food processor and blend until you get a paste.
- If the mixture appears too dry and does not form into a dough add a couple of teaspoons of water.
- Remove from the food processor, form into a log and wrap with cling film until ready for use.
- Store in the fridge for use.