Ingredients
- 2 cup almond flour
- 1 egg beaten OR 2 tablespoon water / rose water
- ⅔ cup powdered sweetener use up to ¾ cup / 120g or even 1 cup / 160g if you prefer a sweet marzipan
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract optional but recommended
Instructions
- Put all ingredients in a food processor and blend until a dough ball forms. Alternatively, knead with your hands until smooth.
- Taste and increase sweetener if required.
- Roll into 15 g balls and roll in cocoa powder or coat in melted sugar free chocolate or shape into a log and cut into slices.
- Store in the fridge.
Notes
0.9g net carbs for a 15g serving (with egg OR without egg). Makes 20 servings.
Almond flour differs in texture, which means you may have to adapt the recipe a little. If your mix is a little dry, add more water – 1 teaspoon at a time. If it is wet, add a little more almonds.
Option to add 1 teaspoon of rum or brandy for a boozy version.
To store, roll into a log and wrap in clingfilm. Store in the fridge for up to 1 week (if using egg) or freeze for up to 3 months. If you make keto marzipan with water or rose water, you can also store it at room temperature.
Almond flour differs in texture, which means you may have to adapt the recipe a little. If your mix is a little dry, add more water – 1 teaspoon at a time. If it is wet, add a little more almonds.
Option to add 1 teaspoon of rum or brandy for a boozy version.
To store, roll into a log and wrap in clingfilm. Store in the fridge for up to 1 week (if using egg) or freeze for up to 3 months. If you make keto marzipan with water or rose water, you can also store it at room temperature.