Keto Sugar-Free Marzipan. Ready in 10 minutes. 1g carbs per serving.
It’s quick and it tastes just like traditional high-sugar marzipan.
Inspired by the great British chef Delia Smith, my recipe involves an unusual but very useful addition that elevates the flavour – without extra carbs.
A few simple ingredients is all you need to make this in no time at all. You’ll be amazed at how good it tastes.
How to Make Keto Sugar-Free Marzipan
There are thousands of recipes for Marzipan on the interweb. For the liquid element, some use water, some use raw egg white.
Based on Delia’s recipe, mine involves a whole egg that is tempered. Plus a touch of alcohol to enhance the almond flavour. Without introducing water, and with alcohol acting as a preservative, the Marzipan will last longer without spoiling.
You will need blanched ground almonds, sweetener, an egg, almond extract and brandy. No need for a food processor, although an electric stick whisk will come in handy.
The method is pretty straight forward. Grab a glass mixing bowl that will sit nicely over a pot of boiling water.
Add beaten egg, then whisk in your sweetener. I recommend allulose (see links in recipe card) as it melts readily and doesn’t crystallise, therefore making your marzipan less grainy. If you decide to use erythritol, ensure that it is powdered.
Now place the bowl over simmering water, checking that that the water doesn’t touch the bottom of the bowl. Keep whisking for 7 minutes until you have a smooth, creamy mixture.
Now transfer the mixture into a cold bowl, or plunge the hot bowl in 3″ of cold water. Keep whisking the mixture manually until cool and stringy. Stir in almond extract and brandy, and finally your ground almonds. Mix well, then knead until smooth. Shape the marzipan into a log, wrap it tightly with cling film, and place it in the fridge.
Your Keto Sugar-Free Marzipan is ready.
Enjoy!
Keto Sugar-Free Marzipan
Ingredients
- 80 g ground almonds - blanched (U.S. option HERE)
- 20 g egg
- 35 g allulose (I use Allulose Plus, U.S. option HERE)
- 1/16 tsp pure stevia powder (U.S. option HERE)
- ½ tsp almond extract (U.S. option HERE)
- ¼ tsp brandy
Instructions
- fill a tall saucepan with water 1/3rd of the way up and set it over high heat; bring the water to a gently-rolling boil.
- crack a whole egg into a small bowl and beat it until slightly frothy using a stick whisk.
- grab a Pyrex bowl or similar that will sit on top of the saucepan without touching the water underneath (bain-marie).
- put another bowl in the freezer* (see step 8 for alternative).
- put the bain-marie bowl over your scales, tare (zero), and pour in 20g of the beaten egg.20 g egg
- add sweeteners and whisk to combine, then place it over the saucepan.35 g allulose, 1/16 tsp pure stevia powder
- as the egg tempers, beat it manually for 7 minutes - until the sweetener has dissolved and you have a creamy mixture.
- remove from heat and pour into the freezer* bowl (or fill your sink with 3” of cold water and sit the bowl in it).
- once cooled, stir in extract and brandy, then tip in ground almonds and mix with a flexible spatula.½ tsp almond extract, ¼ tsp brandy, 80 g ground almonds
- scoop the mixture up and knead it between your hands until smooth.
- shape it into a log, wrap it tightly with cling film and place in the fridge.
- keep chilled until required.
Notes
Nutrition
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This is just too easy to be this good. And lightning quick! Don’t waste money buying keto marzipan ever again – this recipe is all you need.