An easy keto marzipan recipe that you can use for your low carb dessert recipes and sweet snacks or candies. A sugar free and gluten-free treat for the holidays.
With no raw 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 grandmother as she gave it to us as a sweet treat for Christmas. Chocolate covered marzipan logs and cakes with marzipan shapes fruits featured a lot in my childhood. As did sugar!
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Carbs in Marzipan
Store-bought marzipan made with sugar has 52g carbohydrates per 100g serving. Swap the sugar for a low carb sweetener and the carbs come down to 17g per 100g.
Just 4 ingredients are needed to make sugar free marzipan.
- Almond flour - this needs to be finely ground as you don't want gritty marzipan.
- Allulose - we use this powdered low carb sweetener but you could use powdered monk fruit or powdered erythritol. If you don't have powdered sweetener you can make your own by grinding granular in a coffee grinder. A sugar free liquid sweetener would work too.
- Rose water - this helps gives the marzipan a subtle floral smell and flavor.
- Almond extract - enhances the almond taste of marzipan
Rose water is another flavor from my time in the Middle East and my cupboard will always have a bottle of it, just in case. The light delicate flavor of rose water does not over power the almond flavor but enhances it for the marzipan flavor we all enjoy.
How to Make Keto Marzipan
When I found out how easy it is to make homemade marzipan by just swapping the sugar of the traditional marzipan recipe for low carb 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 finely ground blanched almond with low carb sweeter, almond extract and rose water.
Place all ingredients in a food processor and blitz
Scrap down the edges, process and repeat.
Wrap the marzipan into a log and wrap in plastic wrap and store in the fridge.
Marzipan is ready to use.
If the nut mixture is not binding, add a tablespoon or two of water.
Recipe Tips & Suggestions
This sugar-free marzipan recipe could be made with blanched almonds if you don't have almond flour. It may take a bit longer to process. Almond meal will not work as it's too coarse and has the almond skins in it.
For a softer and more rollable version, try a low carb sugar almond paste recipe. Both recipes are dairy-free too.
Keep the marzipan log in the fridge in plastic wrap and it should last up to 5 weeks. It's great to have to hand over the holidays for a sweet treat or baking decoration.
Recipes Using Sugar Free Marzipan
You can make marzipan candies, marzipan cookies, covered rolled sections in dark chocolate or use it in low carb and gluten-free cake baking.
- 1.5 cups almond flour
- ½ teaspoon almond extract
- 1 tablespoon allulose
- 1 tablespoon rose water
- 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.
Does 1 1/2 cups blanched almonds equate to 1 1/2 cup almond flour. Doesn't seem like it would be equal.. Thanks.
I've found this conversion which is useful https://www.thespruceeats.com/almond-equivalents-1807454