Sugar Free Marzipan
I am a huge marzipan fan. I love it. Anything with almond extract in it is popular with me, and this is the epitome of Christmas treats in my opinion.
But marzipan is loaded with sugar. Truly. It pretty much is just sugar.
Not my version.
My version is sugar free, beautifully soft and sweet, and get this: it takes less than 2 minutes and basically no skill.
There are two things you need to be capable of: measuring and pushing a button. That’s it.
Because once you’ve measured out the ingredients, you just pop them in the food processor and blitz. And there you have it.
Seriously, it doesn’t get much easier than that. But for some reason people think marzipan is difficult to make, so they will be immensely impressed by your skill and effort when you offer them anything featuring homemade marzipan (like these chocolates or my low sugar stollen).
I love recipes like that. Don’t you?
A delicious "no one will know the difference" sugar free marzipan made in just a couple of minutes with the push of a button.
- 1 1/2 cups (180g) ground almonds
- 1/2 cup (100g) xylitol (or adjust to taste - I tend to use a bit less)
- 1 medium egg white
- 2-3 tsp almond extract or Amaretto (to taste, I like mine with a strong flavour)
-
Blitz everything together in a food processor or blender until it forms a smooth paste. Keep in the fridge for up to 1 week. Eat as is, dye and decorate, or replace in recipes using regular sugary marzipan to make them lower sugar/sugar free.
Can I use stevia instead of xylitol? I’m allergic to xylitol. Thanks.
Hi Lee. You can certainly use stevia but the amount will change drastically. Xylitol is used pretty much in a 1:1 ratio in place of sugar while stevia is to be used very very sparingly as it is 300 times sweeter than sugar. I would recommend blitzing the ingredients without sweetener first, then adding liquid stevia a drop at a time (or use pure granulated stevia an 1/8 tsp at a time) and keep tasting until it is sweet enough for you. You don’t want to add too much or it’ll start to taste bitter. The other option is to use an erythritol-stevia blend like Natvia – I usually use about 1/3-1/2 of the amount of xylitol with this (so about 2 tbsp-1/4 cup for this recipe). The final option would be to use a sugar-stevia blend (Tate & Lyle do a great one) and use 1/3-1/2 of that, just like the Natvia – it won’t be sugar free then, but will still be much lower in sugar than standard marzipan! 🙂 Hope this helps.
I made this with Pistachios as I can’t tolerate Almonds. It’s delicious
This looks like a great recipe! I wish there was away to make it more keto…😉
How long would this keep out of the fridge if used to decorate a Christmas cake? I don’t like to refrigerate my fruit cake as it is preserved with whisky so doesn’t really need to be kept in a fridge.
As a sugar addict especially marzipan I came across this recipe and it was so easy and delicious! Made it in just a few minutes and it’s perfect! Cut down the xyitol as suggested and also used a vegan egg white substitute. I absolutely love it. The taste is exquisite.
So glad it worked well for you Emma! 😊
sugar free Marzipan, I tried the recipie on this website first try Ok but not easy to roll for a cake.
Discovered that you can buy Almond flour
And using your recipie with almond flour it is perfect easy to roll and to pack in cling film
have a try