A classic gets a low carb makeover! Sugar-free marzipan makes a wonderful Valentine’s Day treat. This post is sponsored by Bob’s Red Mill.
Marzipan is one of those love it or hate it foods and I fall firmly into the love it camp. Even as a child, I found that intensely almond flavoured paste delicious, and was very taken with the colourful animals, and fruits, and other fun shapes people made with marzipan. So, as with so many other foods, I was a little sad when diabetes took marzipan out of the picture for me. But then, as with so many other foods, I came to realize that marzipan didn’t HAVE to be made with sugar. I started investigating making my own marzipan a while ago but never really gave it a try until last December. And although marzipan is often seen as a Christmas treat, I decided that shaped into hearts and dipped in chocolate, it would be an ideal Valentine’s Day sweet as well.
So so so easy to make, as it turns out. I simply combined Bob’s Red Mill almond meal with sweetener, egg white powder, water and some flavourings in my food processor. It comes together into a dough very quickly and voila, you have marzipan that you can mold or shape to your little heart’s desire.
I researched several recipes to get it right and found that this one from Daring Gourmet gave me the best guidance. She pointed out that real marzipan has to have a little rosewater in it, but I found that I had to cut back on the amount because it was far to strong and overpowered the almond flavour for me (it may be that my rose water has a more intense flavour). I also used egg white powder and water in place of the raw egg white. You could certainly do raw egg white or you could do 2 tbsp of pasteurized egg whites, but the egg white powder certainly makes it easy.
As for molding and shaping it, that is up to you, my friends. I had these cute little silicone molds in various shapes and I simply pushed the soft marzipan into them and then froze them before dipping in chocolate. You could use any sort of candy molds to do this, or you could roll the marzipan out between sheets of waxed paper and cut out shapes with cookie cutters. So many wonderful options.
So this recipe goes out to my fellow marzipan lovers. It’s easy to whip up a batch of low carb marzipan for Valentine’s Day or any other holiday!
Disclosure: This post is sponsored by Bob’s Red Mill. All opinions are my own.
In a food processor, combine almond meal, powdered sweetener, and egg white powder. Pulse to combine. Add almond extract, rose water, and water and continue to process until dough forms.
Take small pieces of dough and press into heart-shaped candy molds. Alternatively, you could roll the dough into a rough rectangle between sheets of parchment and cut out with a heart-shaped cookie cutter. Freeze molds or shapes until dough is frozen, about 2 hours.
Set chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted. Using a fork, dip each piece of marzipan into chocolate and tap on the side of the bowl to remove excess chocolate.
Place on a waxed paper lined cookie sheet and let set, 20 to 30 minutes.
Serves 12 (how many pieces you get depends on you big your molds or cookie cutters are). Each serving has 2.38 g NET CARBS.
Food energy: 122kcal
Total fat: 10.58g
Calories from fat: 95
Total dietary fiber: 4.65g
Used to make this recipe: