Lately, I’ve been hit with a wild craving for marzipan.
Lately, I’ve been hit with a wild craving for marzipan. You know… the kind you just can’t shake off. But the only marzipan I could find was bland, dry, and had that unmistakable sweetener aftertaste. And I thought to myself: excuse me, I can do better than this. I mean tasty, keto-friendly, and without the weird chemical vibe.
So I made it. And now you can too.
Why homemade marzipan tastes better?
- You control the ingredients.
- You can adjust the flavor to your liking.
- You don’t have to settle for “almost-marzipan” when you can have the real deal.
Marzipan is just almonds, a bit of sweetness, and aroma. And those of us on keto? We’ve got everything we need to make it better than most store-bought versions. Seriously.
Recipe: Homemade keto marzipan that has both flavor and soul
Ingredients:
- 100 g blanched almond flour
- 2 tbsp allulose or powdered erythritol (make sure it’s really powdered!)
- 1/2 tsp almond extract
- 1–2 tbsp coconut cream or almond milk
- (optional) 2 drops rose water or some orange zest if you want to get fancy
Instructions:
- In a bowl, mix the almond flour and powdered sweetener. If you’re using erythritol, grind it first – nobody wants crunchy sugar bits.
- Add the extract and one tablespoon of liquid at a time. Mix. Observe.
- Once it starts to come together, switch to hands-on mode and knead it into a dough.
- Wrap it in plastic and chill in the fridge for at least 30 minutes – or longer, it gets even better.
Tips that make a difference:
- Blanched almond flour is not the same as ground almonds with skin. That stuff turns out bitter and grainy.
- Allulose is my top pick – zero aftertaste and no crystallization like erythritol.
- Go easy on the extract – it’s strong. Half a teaspoon is enough unless you love a marzipan bomb.
- Chocolate version? Roll the balls in dark (keto) chocolate and chill. Dreamy.
What else can you do with it?
- Shape it into balls and roll in cocoa or cinnamon.
- Press in a nut or a raspberry – delicious and surprisingly elegant.
- Slice it and serve with a cheese board – it pairs wonderfully with hard cheeses.
Final thought – because I like to know what I eat
Almonds give you fat, fiber, and a bit of protein. Perfect keto fuel. Combine that with healthy coconut fat and a good sweetener, and you’ve got something that tastes amazing, keeps you full, and doesn’t trigger crazy cravings like that store-bought nonsense.
So… who’s rolling marzipan balls? Let me know if you make it – I’m curious what twist you’ll come up with.
By Pozi von Cuks
