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Low-Carb Marzipan

4.6 stars, average of 323 ratings
By Lauren Lester, updated July 18 202114
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Marzipan is one of my favorite desserts, this healthy low-carb and keto marzipan is great for dipping into chocolate or decorating desserts! The dough is perfectly pliable and can be rolled into any shape.

Hands-on Overall

Serving size 1-oz/ 28 g

Allergy information for Low-Carb Marzipan

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan

Nutritional values (per serving, 1-oz/ 28 g)

Net carbs1.7 grams
Protein2.9 grams
Fat7 grams
Calories82 kcal
Calories from carbs 8%, protein 14%, fat 78%
Total carbs3 gramsFiber1.3 gramsSugars1.2 gramsSaturated fat0.5 gramsSodium3 mg(0% RDA)Magnesium36 mg(9% RDA)Potassium88 mg(4% EMR)

Ingredients (makes 15 servings)

Instructions

  1. In a large mixing bowl sift together the almond flour and Swerve. Pour in the almond extract and water and knead to form a ball of dough.
    Low-Carb Marzipan
  2. Roll the dough into a log or into balls whichever you prefer or depending on how you plan to use it.
    Low-Carb Marzipan
  3. Refrigerate in an airtight container for up to one week.
    Low-Carb Marzipan

Ingredient nutritional breakdown (per serving, 1-oz/ 28 g)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.2 g2.9 g7 g79 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.5 g0 g0 g2 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g0 g0 g1 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1-oz/ 28 g
1.7 g2.9 g7 g82 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

More posts by Lauren Lester

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Comments (14)

was wondering if I can use this as a keto fondant. Will it hold its shape?

Yes, it should be easy to use as a keto fondant but if you want to be sure, add 1/2 to 1 teaspoon of xanthan gum directly in the dry ingredients and combining well before mixing with the wet ingredients.

I would like to make a healthy  marzipan bar covered with dark chocolate.  Preferably with no sugar or with a substitute. Can you give me an idea please.
Sam

Hi Sam, you could use this recipe for coating: Homemade Keto Chocolate
Or you could use 90% dark chocolate or sugar-free dark chocolate.

It sounds good. I shall try that. Many thanks.

I'm always leery of chemically produced sweeteners, including industrialized Stevia (I use whole-leaf, even grow my own).  Yet I love marzipan, so I've been looking for a keto recipe.  Since Erythritol is mostly produced from corn, and most corn is genetically engineered, I think I'm going to keep looking. Sigh. https://www.nutritionadvance.com/swerve-sweetener-sugar-substitute/

While I think it's best to avoid or minimise all sweeteners because they can stimulate appetite, all of these options are by far the best low-carb alternatives (maybe you could try monk fruit?): Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
I think here we simply need to take a step back and ask ourselves how far should we go when it comes to natural/primal foods. I think it's easy to assume that anything that is not "natural" is bad for us but there are many "natural" foods that are deadly to humans while other "artificial" ones (including medication) can save lives. How primal/natural are foods we are consuming these days anyway?
Here in the UK I have never seen Erythritol made from GMO corn but maybe it's more common in the US? If you look at Amazon, Erythritol should be labelled with "non-GMO" - good luck! 😊

Thank you. I will do the same by searching and if I found something good I will share it with you.

I've been making keto marzipan for for more than a year - my recipe is pretty similar (I use egg white instead of water) but I always add a dash of rose water, it adds amazing flavor and smells fantastic.

I've seen a few recipes with eggs or egg whites and wonder whether it may be easier to roll and use as cake decoration. Rose water sounds amazing!

Tastes pretty close to traditional marzipan!  I added a bit more almond flour - probably just a humidity thing, but very easy to shape.  Now I'll have to think of a use - maybe form into fruit shapes and paint with some food coloring, like the fancy candies!

Sounds great to me! 😊 I'd roll them into truffles, refrigerate and then coat in extra dark chocolate.

I’d crumble it up & use It as an add in to make homemade marzipan ice cream😋

How did I miss that brilliant idea? 😊 That is awesome, thank you, on my list!