*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.
Thank you for supporting my site!
I feel like Marzipan is something you either love or hate – there’s no in between.
While I couldn’t stand Marzipan as a child – I grew up to love it.
And it fits so perfectly into the holiday season that I started to crave it at this time of the year.
But there was a problem: of course, store-bought marzipan wasn’t an option.
A homemade, keto-friendly marzipan recipe was therefore needed.
Which I thought would be a daunting task:
I never even attempted to make “normal” homemade marzipan so the task of making keto-friendly marzipan surely would be difficult, right?
But guess what: it was actually one of the easiest keto “copycats” I made in the last few weeks!
I was surprised by the amazing result I got and how easy it was to make.
This recipe won’t be a long one and you only need 4 ingredients to make yourself a nice portion of keto marzipan!
I’m definitely guilty of eating it just like it is out of the fridge but you can also process it further and make amazing treats like keto pecan marzipan pralines.
And with only 0.4g net carbs per serving it’s absolutely keto-friendly.
CHECK OUT MY KETO CHRISTMAS COOKIES:
<Keto Jam Thumbprint Cookies Keto Pecan Snowball Cookies Keto Vanilla Crescent Cookies Keto Cinnamon Star Cookies Keto Coconut Macaroons (Traditional German Christmas Cookies)
KETO MARZIPAN INGREDIENTS:
What you’ll need for this recipe: (You can find the exact amounts needed on the recipe card at the end of this post.)
the finer, the better! The degree of fineness of your almond flour will affect the consistency of your final keto marzipan. I used extremely fine blanched almond flour and my marzipan turned out very smooth. I also tried the same recipe with a brand of almond flour that’s not as fine and the marzipan turned out fine as well, but the consistency was a tiny bit crumblier.
Not a big deal – but you may want to go for the finest you can find for this recipe!
It doesn’t affect your blood sugar, it’s very safe and has a very natural sweet taste to it!
Plus: It behaves almost like sugar when you use it for low carb baking.
You can use other powdered sweeteners that won’t affect your blood sugar as well.
Keep in mind though that you might have to adjust the amount if you use something else.
Erythritol is about 70% as sweet as sugar whereas other sweeteners such as monk fruit and stevia are much sweeter than sugar.
I’m not sure how other sweeteners would affect the recipe as the amount of sweetener added is also important for the consistency.
If you can, I would recommend using powdered erythritol but if you use something else I’d add the sweetener slowly and taste the mass in between to avoid oversweetening it.
I used regular water and it turned out great.
Rose water will add the “final touch” to the recipe but it’s also rather expensive and not that easy to find in my opinion.
I’ve found that my marzipan tasted a lot like real marzipan, even though I used normal water instead of rose water.
You can either use a few drops of almond flavoring or 1/2 tsp of sugar-free almond extract for this recipe.
I tried out both and can’t taste a significant difference.
(Extracts are usually derived from the actual food product whereas flavorings can be derived from other products and just taste similar to the food product.
Flavorings can thus be considered “not as natural” as extracts and I’d usually prefer extracts over flavorings.
But they are often cheaper and easier to find, at least here in Europe.)
PALEO ADAPTATIONS: Using almond extract when you’re eating a primal based diet is debated – technically it’s not paleo-friendly because it’s usually dissolved in alcohol or other chemicals.
But: You’re only using a VERY tiny amount and because of this, I consider it suitable for the paleo diet as well.
If you can’t find a completely paleo-friendly almond extract and you don’t want to consume a non-paleo version, i’d recommend to skip this recipe as the almond flavor is pretty important.
HOW TO MAKE KETO MARZIPAN:
1. Mix the ingredients:
Mix all of the ingredients in a large bowl.
2. Knead with your hands:
Knead everything with your hands until you get a smooth mass.
3. Form into desired shape:
Form the marzipan into your desired shape (a ball or a “sausage” like I did) or process further into healthy keto marzipan treats like these keto pecan marzipan pralines.
4. Serve:
Serve immediatly or cold from the fridge.
OTHER POPULAR KETO HOLIDAY RECIPES: (VIDEO)
(Video moves to the top of the post on desktop.)
Nutrition Info:
One serving of this keto marzipan (1 slice that’s approx. 1 cm (0.4″) thick and 5 cm (2″) in diameter and weighs about 10g (0.35 oz) – as seen on the pictures) has 0.4g net carbs (1.2g total carbs and 0.8g dietary fiber), 0.6g fat, 2.6g protein, and 20 calories.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
HOW TO STORE THE KETO MARZIPAN:
Store in an air-tight container in the fridge and consume within 2-3 days.
The marzipan will become dry on the ends and that’s nothing to worry about – but if it bothers you you can just cut off the dried out end and enjoy the moist part instead.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:Healthy No Bake Ferrero Rocher Keto Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Keto Cinnamon Star Cookies (Keto Christmas Cookies) Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies) Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Keto Marzipan? It's easier than you think! Only 4 ingredients needed and done in 10 minutes. Keto, Paleo, Vegan and absolutely delicious!
3.50 oz (100g) finely ground almond flour
2.10 oz (60g) powdered erythritol
2 tbsp (30ml) water or rose water
½ tsp sugar-free almond extract or a few drops (3-4) of almond flavoring
1
Mix all of the ingredients together.
2
Knead with your hands until you get a smooth mass.
3
Form into the desired shape (ball, "sausage" form, pralines etc.).
4
Enjoy just like it is or process further for example into delicious pralines!
Store in the fridge in an air-tight container for approx. 2-3 days. It may dry out a little bit but you can cut that part off if it bothers you.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Nutrition Facts
Serving Size 1 slice
Servings 20
- Amount Per Serving
- Calories 20
- % Daily Value *
- Total Fat 0.6g1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.8g4%
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
3.50 oz (100g) finely ground almond flour
2.10 oz (60g) powdered erythritol
2 tbsp (30ml) water or rose water
½ tsp sugar-free almond extract or a few drops (3-4) of almond flavoring
Directions
1
Mix all of the ingredients together.
2
Knead with your hands until you get a smooth mass.
3
Form into the desired shape (ball, "sausage" form, pralines etc.).
4
Enjoy just like it is or process further for example into delicious pralines!
Store in the fridge in an air-tight container for approx. 2-3 days. It may dry out a little bit but you can cut that part off if it bothers you.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Easy Keto Marzipan Recipe (Homemade Marzipan)
IngredientsDirections
