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    Home » Dairy Free Keto » Keto Sugar-Free Marzipan and Almond Paste

    Published: Dec 5, 2020 · Modified: Mar 11, 2021 by Carolyn

    Keto Sugar-Free Marzipan and Almond Paste

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    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!

    Titled image of keto marzipan cut into slices on a wooden cutting board, with a bowl of blanched almonds in the background

    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.

    Top down photo of keto marzipan in a food processor

    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:

    1. Whether you use whole almonds or almond flour, you measure both out to 1 ½ 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.
    2. 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!
    3. 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.
    4. 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.
    5. 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!
    6. 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!
    7. 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.
    8. 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 ½ tablespoons for the half batch.
    9. 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.

    Two logs of keto marzipan or almond paste wrapped tightly in plastic wrap for storage

    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!

    Chocolate dipped keto marzipan truffles on a pewter plate with cedar boughs around 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
    Titled image of keto marzipan cut into slices on a wooden cutting board, with a bowl of blanched almonds in the background

    Keto Sugar-Free Marzipan

    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!
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: almond paste, homemade marzipan, keto marzipan
    Prep Time: 30 minutes
    Chill Time: 2 hours
    Total Time: 30 minutes
    Servings: 16 servings
    Calories: 65kcal

    Ingredients

    • 1 ½ cups almond flour (can use blanched almonds - see tips)
    • 1 cup powdered Swerve Sweetener
    • 1 large egg white (can use cartoned pasteurized egg whites)
    • 2 teaspoon almond extract
    • ½ teaspoon rose water (skip for almond paste)

    Instructions

    • 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.
    Nutrition Facts
    Keto Sugar-Free Marzipan
    Amount Per Serving (1 serving = 1/16th of recipe)
    Calories 65 Calories from Fat 48
    % Daily Value*
    Fat 5.3g8%
    Carbohydrates 2.3g1%
    Fiber 1.1g4%
    Protein 2.5g5%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Laurie Moll says

      December 22, 2021 at 3:49 pm

      Oh, my, word, Carolyn! This tastes amazing! I lived in Denmark my JR year in high school, and we made little animals out of marzipan for Christmas. I haven’t had it since! Thank you so much for this!

      Reply
    2. Becky Knapp says

      November 28, 2021 at 8:25 pm

      Is there a sub for the egg white?

      Reply
    3. Nicky says

      September 30, 2021 at 3:07 pm

      Hi Carolyn, thanks so much for this- do you think Bocha sweet would be OK to use instead of Swerve as I prefer the taste? I know from your Keto baking book that we can’t always substitute, thanks, Nicky

      Reply
      • Carolyn says

        September 30, 2021 at 7:00 pm

        I think so but it may make it a bit softer so you may need a bit more almond flour.

        Reply
    4. Maureen Germain says

      September 28, 2021 at 1:39 am

      5 stars
      Hi Carolyn,
      I was going to ask if you have a recipe for Almond Pillow cookies, they are so good! I had them once and have been looking for a good recipe for years later and I never found one. I would be willing to bet that this recipe of yours would be an excellent choice.
      Perhaps you can let me know if you come up with the recipe for them?
      thank you!

      Reply
      • Carolyn says

        September 28, 2021 at 6:58 am

        I don’t know what they are!

        Reply
    5. Marianna says

      September 16, 2021 at 7:32 am

      I wondered if you could suggest a brand of rose water to use? I have been searching Amazon, and other local stores in my area(Charlotte,NC), but I am not sure what to buy? I would be very great full for any assistance.

      Reply
      • Carolyn says

        September 16, 2021 at 12:56 pm

        I have Nielsen Massey brand. (not sure of the spelling, there!)

        Reply
    6. Kathy Cooke says

      March 20, 2021 at 11:23 pm

      5 stars
      This is a breeze to make, and it’s delicious too! Tastes better than store bought. I whipped up a batch and gave it to my 9-year-old to form into fun shapes. Great project for a kid!

      Reply
    7. Josh says

      December 24, 2020 at 7:41 pm

      I’ve been using the last year to change my diet to better manage my type 2 diabetes. Your videos and blog has helped me so much, and this marzipan recipe just made Christmas Eve so special. Thank you!

      Reply
      • Kathy Cooke says

        March 20, 2021 at 11:26 pm

        Read The Diabetes Code by Dr Jason Fung if you’re type 2; you can cure it and get off meds.

        Reply
    8. Tanja Bennett says

      December 24, 2020 at 10:26 am

      5 stars
      I just want to share how excited I am about this recipe and how my marzipan came out! It’s LEGIT as my kids would say! I could’ve eaten the whole thing! Thank you so much for this! I did try it in the croissant recipe but I think I over floured or over baked, not sure. I still like them but definitely not the flaky crust or softness I was hoping for. I’ll try again and see if I can adjust. Any tips to getting the Dough just right for that soft texture would be great!

      Reply
    9. Jennifer says

      December 22, 2020 at 11:35 am

      I am allergic to eggs and cheese could I replace egg whites with a powdered egg replacer and vegan mozzarella?

      Reply
      • Carolyn says

        December 22, 2020 at 1:11 pm

        For the croissants? I highly doubt it, to be honest. Fathead dough requires the stretchiness of real cheese.

        Reply
    10. Sysy says

      December 16, 2020 at 7:17 pm

      5 stars
      You made my dreams come true. I’ve missed marzipan for so long. My daughter and I have type 1 diabetes and our whole family eats keto. This was such a treat. Thank you, this recipe is delicious!

      Reply
    11. Tracy Andries says

      December 06, 2020 at 5:42 pm

      Hmmmm….keto croissants. I’m
      intrigued. ???? The chocolate covered marzipan looks wonderful. So easy and can’t wait to try this recipe.

      Reply
    12. Victoria Davis says

      December 06, 2020 at 1:25 pm

      Thank you for this. One of my favorite Christmas memories is the little berry basket of marzipan fruits that always appeared in my stocking. Beautiful AND delicious! Can’t wait to introduce my 2 year old grandson to the joy 🙂
      Happy holidays!
      ~ Tory

      Reply
      • Carolyn says

        December 06, 2020 at 3:20 pm

        Have fun!

        Reply
    13. Betay says

      December 06, 2020 at 1:05 pm

      5 stars
      Excellent. I takes more time to gather he ingredients then it does to make it. I did not use the rose water as my original recipe didn’t call for it, so I’m not sure what I’m missing in flavor….maybe someday I will add it (I do have it however). Also I used dry egg whites with no issues.

      It’s all made and “ripening” in my frig. I can’t wait to eat it! Yum.

      Reply
      • Carolyn says

        December 06, 2020 at 3:20 pm

        So glad you like it!

        Reply
    14. Leanne says

      December 06, 2020 at 12:12 pm

      I did not grow up with marzipan nor almond paste. I can only recall one time ever having it and that was when I was about 10 years old – I am 67 now. My parents were celebrating their 25th wedding anniversary and the woman (mom’s friend) decorated the cake. She molded a “cast iron skillet” and 2 “fried eggs” out of marzipan. I was given a tiny piece so I cannot even recall how it tasted. (NOTE: I may have had marzipan over the years but didn’t know it!! LOL!)

      Now I want to try this but I don’t have a food processor. Darn the luck and no real desire to get another appliance that I would rarely ever use! So, is it at all possible to make this by hand?

      Reply
      • Carolyn says

        December 06, 2020 at 3:21 pm

        Not in a way that will make it fine enough, no. Perhaps you can borrow one from a friend?

        Reply
    15. Karen says

      December 06, 2020 at 11:10 am

      You made my day! Maybe even my year. Growing up in The Netherlands we would celebrate St. Nikolaas and marzipan (almond paste) would be served in some form or another. Thank you so much for this recipe. I know what I will be doing the coming week.

      Reply
    16. Donna J Berkley says

      December 06, 2020 at 11:06 am

      I took a cake decorating class when I was a teenager. We added food coloring to marzipan and used it to mold fruits and vegetables and other decorations for the tops of some of our cakes.

      Reply
    17. MJ says

      December 06, 2020 at 10:19 am

      Many, many moons ago, when I would occasionally indulge in a See’s candy, I would always choose their dark chocolate marzipan. I will definitely be making your marzipan soon. Oh thank you for this!

      Reply
      • Carolyn says

        December 06, 2020 at 10:57 am

        Enjoy!

        Reply
    18. Kate says

      December 06, 2020 at 9:00 am

      Did you ever do the keto croissant recipe you mentioned in the write-up?

      Reply
      • Barbara says

        December 06, 2020 at 9:29 am

        Yes, I’m definitely interested in the Almond Croissants too!

        Reply
      • Carolyn says

        December 06, 2020 at 10:57 am

        Well, this is an update that I just posted today. Keto Croissants coming some time this week!

        Reply
    19. Birgit says

      June 05, 2020 at 1:58 pm

      Can rose water with glycerin be used? I’m having trouble finding plan rosewater since I live in rural Southern Ontario.

      Reply
      • Carolyn says

        June 05, 2020 at 2:36 pm

        I can’t see why not!

        Reply
    20. Lorene says

      October 27, 2017 at 6:11 pm

      I am looking for a recipe for a sugar free almond paste to make Italian pignoli nut cookies with. Do you think this recipe for marzipan would work or is it something totally different?

      Reply
      • Carolyn says

        October 27, 2017 at 9:17 pm

        I think it would be close but it needs to be looser, less thick. Adding an egg yolk might help. I’ve been thinking of the same recipe myself!

        Reply
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