Welcome to the world of Keto Marzipan, where indulging in a sweet treat no longer means sacrificing your diet goals. Say goodbye to guilt and hello to a delectable confection that aligns perfectly with the low-carb lifestyle. Whether you’re following a keto diet for weight loss or simply seeking a healthier alternative to traditional marzipan, this article will guide you through the mouthwatering world of keto-friendly almond-based delights. Prepare to satisfy your cravings without compromising on taste or nutrition as we delve into the fascinating realm of keto marzipan creations!
Why you MUST TRY healthy Keto Marzipan
If you’re a marzipan fan, you must-try this healthy failproof recipe:
- Effortless 5-minute recipe
- Low in carbs and saturated fat
- Very nutritious since it mainly consists of low-carb almond flour
- Low in calories and carbs if made with a sugar-free sweetener
- Most importantly, you can dunk it in your favorite chocolate
- Naturally vegan and gluten free
- Diabetic friendly
If you love chocolate, also try Keto Chocolate Bundt Cake.
What is the origin of marzipan?
Soft, pliable and fun to play with, marzipan originally comes from the Orient. This aromatic almond confection is, in fact, very popular in Europe, the Middle East and Latin America. Arab traders brought it to Europe via Spain. For a long time, marzipan was reserved for kings and nobles because the ingredients were very expensive. In the Middle Ages, pharmacies sold the sweet treat as medicine for various ailments including healing a broken heart. Then, in the 21st century, Keto Marzipan emerged, so diabetics and people with a keto or low-carb lifestyle can also enjoy the “sweet medicine.”
You might also like Vegan Chocolate Fudge Cake with chocolate-avocado frosting.
Are Keto Marzipan and almond paste the same?
If you’re confused about the two, you aren’t alone. Firstly, you make marzipan with finely ground almond flour, so it’s really soft and pliable. By contrast, you make almond paste with whole almonds. In other words, with almond meal which includes the skin, so it has a coarser texture.
Secondly, marzipan is sweeter than almond paste since it’s usually eaten as is or dyed to coat desserts. For example, the green marzipan fondant that covers a Swedish Princess Cake. Almond paste, on the other hand, is less sweet and not intended to be eaten as is. Instead, it’s used in fillings such as frangipane, a creamy almond filling added to desserts and pastries.
Thirdly, marzipan sometimes contains additional ingredients such as rose extract or liquor which aren’t in almond paste.
So, marzipan and almond paste are similar yet different. The big plus: You can make them both at home and replace the refined sugar, if desired, with a zero-calorie sugar substitute such as monk fruit. Then, you can indulge in as much Keto Marzipan as you want.
Also check out Keto Chocolate-Raspberry Cake.
Ingredient notes for healthy, low-carb marzipan
- Blanched almond flour – Use fine, blanched almond flour. Not coarse almond meal.
- Powdered sweetener of choice – If you’re on a keto or low-carb diet or are diabetic, use sugar-free powdered sweetener such as Swerve or monk fruit.
- Almond extract – I highly recommend adding almond extract for a more intense almond flavor.
- Water – You don’t need to add rose water or rum.
- Rose water (optional) – store-bought rose water. Online I noticed that many marzipan recipes use rose water. However, after trying several brands of rose water, I came to the same conclusion: It barely impacts the flavor of my homemade Keto Marzipan. So, I went to Lehr’s, the German deli in San Francisco, and studied the ingredients on the labels of several German marzipan brands. Niederegger, for example, uses “artificial rose water flavor,” which is some type of artifical rose essence or extract. Another brand simply uses almonds, sugar and water. And another brand adds liquor – it didn’t specify which liquor, probably rum or cognac. So, there is room for improvisation.
- Rum (optional) – Some marzipan brands add liquor to the marzipan.
You might also like Sugar-Free Plum Cake (German Pflaumenkuchen).
How to make healthy sugar-free marzipan
1. Put the ingredients in a food processor or stand mixer and blitz them.
2. Next, press the marzipan together with a spatula. Then pick it up with your hands and shape into log. Then, wrap in plastic wrap and refrigerate. After a few hours, you can easily slice it.
Or try no-bake Keto Chocolate-Chip Almond Cookies.
Best ways to use Keto Marzipan
- Make a German marzipan stollen cake: Roll out a thinner, longer log that is the length of your stollen cake. Then, fold the marzipan into the stollen.
- Make naturally gluten-free cookies: Sprinkle some powdered sweetener onto your work surface. Then, roll it out with a rolling pin and make cookies with cookie-cutters. If you don’t have a rolling pin, put some parchment paper on top of the Keto Marzipan and use a bottle such as a wine bottle to roll it out.
- Make chocolate-covered marzipan: Melt dark chocolate or your favorite chocolate. If you happen to have chocolate liqueur handy, you can add a dash to the melted chocolate. Niederegger, for example, adds chocolate liqueur to the chocolate shell of its dark chocolate marzipan. Then, dunk log or cookies in the melted chocolate and place on parchment paper until the chocolate sets.
- Make marzipan potatoes: Roll the marzipan into small balls. Then put 2-3 tablespoons of cocoa powder in a bowl and roll the marzipan balls in the cocoa. After that, place them on a plate or in a container.
You might also like Healthy Apple Turnovers.
FAQs about marzipan
Yes, this is a vegan recipe.
No, marzipan originally came from the Orient. In fact, Arab traders brought it to Europe via Spain. Marzipan has, however, been made in Germany since 1806 which is when the now-famous Niederegger Bakery in Lübeck started making it.
Some brands add liquor to the marzipan. Other brands such as Niederegger add chocolate liqueur to the chocolate they dunk the marzipan in.
Yes, marzipan is traditionally eaten raw.
How to store Keto Marzipan
To store: Store Keto Marzipan as a log wrapped in plastic wrap or store as cookies in an airtight container in the refrigerator for up to a week.
To freeze: Freeze in an airtight container for up to 3 months. It freezes well, so I always keep some handy for marzipan stollen cake.
DID YOU MAKE THIS KETO MARZIPAN RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Keto Marzipan: A Delicious Twist on a Classic
- 1 Food processor or stand mixer
- Plastic wrap to wrap the marzipan log in
- 1 Rolling Pin to roll out the dough for cookies. You can also put parchment paper on top of the dough and roll it out with a wine bottle or something similar.
- Cookie cutters if you plan to make cookies
- parchment paper to place the cookies on while the chocolate sets
- 1½ cups Almond Flour, Fine and Blanched 145 grams
- ½ cup Powdered Sweetener of Choice or more if you like your marzipan really sweet I use powdered monk fruit sweetener.
- 2 teaspoons Almond Extract
- 3½ tablespoons Water You can opt to use water as your only liquid, which is what many marzipan brands do.
- 4 teaspoons Rose Water (optional) or add a little more water Some marzipan brands such as Niederegger use artificial rose water flavor. In my experience, rose water doesn't produce the same result. I have tried several rose water brands and can't at all taste it in my marzipan. I haven't tried rose extract before, but I'll bet a dash of rose extract, which is stronger, would work well.
- ½ tablespoon Rum (optional) or another liquor Some marzipan brands add liquor.
If you want to dip your marzipan in chocolate
- 1 Dark Chocolate Bar Sugar free if you are on a low-carb or keto diet.
- Chocolate liqueur (optional) Brands like Niederegger add liqueur to the chocolate shell.
- Put the ingredients in a food processor or stand mixer and blitz them.
- With your fingers or a spatula, knead and press the dough together.
- Pick it up with your hands and shape into log. Then wrap log in plastic wrap and refrigerate. It will firm up so you can slice it. You can also freeze it in an airtight container if, for example, you are saving it to make Marzipan Stollen bread.
- Sprinkle some powdered sweetener onto your work surface. Then, roll it out with a rolling pin and make cookies with cookie-cutters. If you don't have a rolling pin, put some parchment paper on top of the keto marzipan and use a bottle such as a wine bottle to roll it out. Store the cookies in an airtight container and refrigerate. They will get a little firmer in the refrigerator.
- Melt dark chocolate. In addition, if you have chocolate liqueur handy, you can add a dash to the melted chocolate. Niederegger, for example, adds chocolate liqueur to the chocolate shell of its dark chocolate marzipan.Then, use a dipping fork or small spoon to gently dunk the marzipan in the chocolate. Place on parchment paper until the chocolate sets (1-2 hours).