Keto Marzipan & Almond Paste
Make the base almond paste with keto ingredients and then expand it to create keto marzipan for a healthier holiday baking experience.
Ingredients
Ingredients for Keto Almond Paste
- 2 Cups Fine Almond Flour
- 2 Cup Powdered Xylitol or Monk Fruit Sugar
- 1 Large Egg White May use pasteurized
- 1 Dash Sea Salt
- 1 tsp. Almond Extract May substitute vanilla
Ingredients for Keto Marzipan
- 2 Cups Keto Almond Paste
- 2-4 Cups Powdered Xylitol or Monk Fruit Sugar
- 2-4 Large Egg Whites May use pasteurized
- 1 tsp. Rose Water*, optional
- 1 tsp. Food grade color, optional I use India Tree for natural color
Instructions
Make Keto Almond Paste
- Mix 2 cups of finely ground almond flour with 1 cup of powdered keto friendly sugar. Add the pinch of sea salt and mix.
- Add 1 large egg white and 1 tsp. of almond extract to taste. Mix well in a food processor, stand mixer, or with your hands. Mix until the paste is cohesive. You may add a bit more egg white, if necessary, 1/8 of a teaspoon at a time. Mix very well.
- Roll into a log, cover in an air tight container of plastic wrap and refrigerate until ready to use. Keep refrigerated for about a month.
Make Keto Marzipan
- If almond paste is refrigerated, remove 2 cups and bring to room temperature in a covered container.
- Place 2 cups of keto almond paste and roughly 2 cups of keto powdered sugar into a bowl. The more sugar you add, the stiffer the dough will be, so this amount is adjustable to your needs.
- Add 2 egg whites, 1 tsp. of rose water, if using. You use rose syrup instead. Add 1 tsp. of food grade color, if using. Mix well in a food processor, stand mixer, or with your hands. Adjust egg white amount as needed for consistency.
- Use as baker's modeling clay and leave to dry once shaped.
Notes
*Rose water is a traditional addition to marzipan in places like Germany, but many flavors can be and are used around the world. For example, you can swap out rose water for rose syrup as the French might do. In fact, they might replace the powdered sugar entirely with rose syrup!
When making marzipan, keep in mind what you'll be using it for. If you want something akin to fondant to put over holiday cakes, use less sugar and more egg whites to create a smooth but rollable paste.
If you want something much stiffer for shaping gingerbread house decorations, add more sugar. This is the chief difference between almond paste and marzipan; marzipan has more sugar so that it forms more of a clay texture that will hold its shape.
I like India Tree brand natural colors for tinting marzipan without all the chemicals in other commercial dyes. The colors are more muted than standard dyes, but they also don't make us sick.
And I think they're lovely even if they aren't bright enough to be seen from space.
Tried this recipe?Let us know how it was!