Keto marzipan is easy to make and so fun to play with. It’s a holiday classic in many countries and can be used in cookies, cakes, and candy. Dip it in chocolate or use it like almond paste in keto croissants!
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 flavored confection delicious, and was very taken with the colorful animals, and fruits, and other fun shapes people made with it.
And I’ve long adored almond croissants, filled with marzipan’s slightly more coarse cousin, almond paste. There was a time I would have considered both of these things off limits on my keto diet.
But then, as with so many other foods, I came to realize that these things didn’t actually have to be made with sugar. I could make my own keto marzipan to play with! And of course, to eat. It was astonishingly easy and just as tasty as the real deal.
It only takes a few basic ingredients to make your own keto marzipan or almond paste. Read on to find out how!
Marzipan vs. Almond Paste
If you’re confused about the difference between marzipan and almond paste, you aren’t alone. They are very similar in taste, texture, and function and many people mix them up.
The difference comes down mainly to sweeteness, as conventional marzipan has a higher sugar content than almond paste. They are a little different in consistency as well, since almond paste is typically made with blanched almonds, whereas marzipan is made from pre-ground almond flour. The result is that marzipan is a bit more cohesive and fine.
Finally, traditional marzipan often contains a little rosewater, which gives it a distinctive flavor.
But when it comes to making your own keto marzipan, the differences are pretty minimal. You can make them both from ground almonds or almond flour, you can adjust the sweetener to your taste, and you can add or leave out the rosewater as you see fit.
I don’t like anything too sweet anymore. So I have made the sugar-free marzipan and almond paste with the very same amount of sweetener.
How to make Keto Marzipan
This recipe for keto marzipan is easy and versatile, and you can use either whole blanched almonds or almond flour, whichever you can get access most easily. Here are my best tips for getting it right:
- Whether you use whole almonds or almond flour, you measure both out to 1 1/2 cups. If you want to use weight measures, the almond flour comes to about 165g and the whole almonds to 180g so it’s not far off, either way.
- Whole blanched almonds are more typical of almond paste, as the dough ends up a bit more coarse, but as I stated above, it’s really a small difference when you are making your own at home. I feel like I should call this recipe Keto Marzipan Almond Paste but it’s just too much of a mouthful!
- You really need a good food processor for this, to get it right. You can’t get your paste well ground and smooth without one. And because this ends up as a thick, moldable dough, even a high powered blender is not up to the task.
- Marzipan takes raw egg whites to hold together. If you’re worried about that, simply use carton egg whites as they are already pasteurized. The carton will tell you how much to use to equal a large egg white, and it’s usually about 3 tablespoons.
- You will need a fine powdered sweetener to avoid any grittiness in the marzipan. I always use Swerve but I think other powdered sweeteners should be fine as well. Be sure to check how sweet they are in comparison to sugar and modify accordingly!
- Almond paste typically takes just almond extract, whereas marzipan takes a bit of rosewater, which gives it a unique flavor. Rosewater isn’t something you can easily purchase at the store in most of the US so I recommend online. Or just skip it and enjoy your homemade marzipan almond paste hybrid!
- Be ready to adjust, depending on whether the keto marzipan is a bit dry and not holding together or a bit too wet and sticky. Much of this depends on your food processor and what brand of sweetener you are using. The recommendations for adjusting are in the recipe. It should be a thick, cohesive dough that balls together in your processor.
- This marzipan recipe makes quite a bit of dough but you can easily do a half batch if you don’t need 16 servings. If you’re using raw egg whites, whisk it a bit and measure out 1 1/2 tablespoons for the half batch.
- You can make this well in advance of using it, but because it contains egg white, it should be refrigerated for up to a week or frozen for up to two months.
What to make with keto marzipan?
There are so many fun things you can make with marzipan or almond paste, and I have a delicious keto croissant recipe coming soon! I’ve also simply pressed it into silicone molds to make nice shapes, and then dipped the shapes in dark chocolate.
If you don’t have silicone molds, you can roll it out to any desired thickness and cut it with cookies cutters. You can die it and make the classic fun fruit shapes as well. You can break it up into bits and add it to cakes, cookies, and tarts.
Really, you can use this keto marzipan in any form you want. It’s a little like play-doh and totally moldable. Have fun with it!
More delicious Keto Almond Recipes
- Keto Almond Ricotta Cake
- Keto Almond Joy Bars
- Keto Raspberry Almond Thumbprints
- Keto Raspberry Almond Shortbread Bars
- Keto Raspberry Almond Scones
- Keto Almond Biscotti
Keto Sugar-Free Marzipan
- Place the blanched almonds in a food processor and process until finely ground. If using almond meal, skip to step 2.
- Add the powdered sweetener and pulse to combine. Add the egg white, almond extract, and rose water, if using, and run the processor on high until the mixture becomes a paste and begins to form a ball.
- If the mixture is too wet, add a little additional almond meal. If the dough is dryish, add a bit of water, 1 teaspoon at a time. It should resemble cookie dough or pastry in texture.
- Form into two logs and wrap tightly in plastic wrap. Use in cookies, cake, or candies. And I have a delicious Keto Almond Croissant recipe coming soon!
- Store the dough, tightly wrapped, in the fridge for a week or the freezer for up to two months.