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!
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.