Keto Marzipan Recipe

Marzipan has long been a beloved treat across Europe, used for candies, cake decorations, holiday cookies, and even shaped into little fruits. Traditionally, marzipan is made with almonds and lots of sugar. But thanks to a simple swap, you can enjoy this nostalgic confection in a low-carb, sugar-free, and keto-friendly way.

This recipe uses almond flour for structure, egg for binding, and Keystone Pantry Allulose for natural sweetness—without the blood sugar spike. The result? Smooth, nutty, and just as delicious as the traditional version.

Ingredients & Why They’re Used

• 2 cups (200 g) Almond Flour or Ground Almonds
  Almond flour provides the nutty foundation of marzipan. Unlike regular flour, it’s naturally gluten-free, low in carbs, and high in healthy fats, making it perfect for keto. Its fine texture helps the marzipan come together smoothly.

• 1 Egg (beaten)
  The egg binds the ingredients into a cohesive dough while adding a touch of protein and richness. It keeps the marzipan from crumbling apart.

• ⅔ cup Keystone Pantry Allulose
  Allulose is the star of this recipe. It’s a rare natural sugar that tastes and behaves like regular sugar but has almost no calories and no impact on blood glucose. Unlike erythritol, it doesn’t leave a cooling aftertaste and blends seamlessly into confections like marzipan.

• 2 tsp Almond Extract
  Almond extract enhances the natural almond flavor, giving marzipan its signature aromatic sweetness. Without it, marzipan can taste a little flat.

• 1 tsp Vanilla Extract
  Vanilla rounds out the flavor profile with warmth and depth, balancing the almond notes.

Instructions

1. Powder the Sweetener
   Place allulose in a food processor and pulse until finely powdered. This prevents a gritty texture in the finished marzipan.

2. Blend the Dough
   Add almond flour, beaten egg, almond extract, and vanilla. Process until a smooth dough forms and pulls together into a ball.

3. Taste & Adjust
   Taste the marzipan. If you prefer it sweeter, add a bit more powdered allulose and pulse again.

4. Shape

   • Roll into ¾-inch balls and dust with cocoa powder.

   • Dip in melted sugar-free chocolate for truffle-like bites.

   • Or roll into a log, chill, and slice into pieces for a more traditional look.

5. Store
   Keep refrigerated in an airtight container for up to 2 weeks.

Marzipan vs. Almond Paste

The two are often confused, but here’s the difference:

• Sweetness: Marzipan is traditionally sweeter than almond paste. Our keto version maintains that signature sweetness with allulose.

• Texture: Almond paste is coarser and slightly less cohesive, while marzipan is smooth and fine.

• Flavor: Marzipan may include rosewater for a floral note, while almond paste generally does not.

Nutrition Facts (per 1 oz piece, approx.)

• Calories: 135

• Fat: 11 g

• Protein: 4 g

• Total Carbohydrates: 6 g

• Fiber: 3 g

• Net Carbs: 3 g

Calculated using almond flour and allulose. Values may vary based on ingredients and portion size.

FAQ

1. Can I use erythritol instead of allulose?
Yes, but the texture may be slightly grainier and you may notice a cooling aftertaste. Allulose is preferred because it dissolves smoothly and mimics sugar more closely.

2. Is this recipe dairy-free?
Yes! Unlike many keto treats, this marzipan doesn’t use butter or cream, making it completely dairy-free.

3. Can I make this vegan?
Yes. Substitute the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg). The texture will be slightly different but still delicious.

4. How do I use keto marzipan?

• Shape into candies or truffles.

• Roll out thinly to cover cakes.

• Cut into shapes for holiday cookies.

• Chop and fold into keto-friendly chocolate bark.

5. Can I add rosewater for flavor?
Definitely! A teaspoon of rosewater adds a classic European flair, especially if you’re recreating traditional recipes.

6. Does marzipan freeze well?
Yes. Wrap tightly in plastic wrap, then place in a freezer bag. It will last for up to 3 months. Thaw overnight in the fridge before using.

7. Why is this recipe keto-friendly?
Every ingredient was chosen to keep carbs low and fats high. Almond flour replaces traditional sugar-dense almonds, and allulose replaces sugar without raising blood sugar levels. The result is a sweet treat that fits perfectly into keto macros.