Place each marzipan ball back on the foil or wax paper. Sprinkle with some ground pistachios while the chocolate is still wet. To set the chocolate, refrigerate the marzipan balls for at least 10 minutes. Then, they …
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Preparation: Place 2.5 cups of the almond flour and all other ingredients in a food processor and pulse until all is combined. Sprinkle some of the remaining almond flour on your …
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Whisk until well combined. Divide the mixture between two ramekins and microwave on high for 60 to 90 seconds, checking half way. Note: Check recipe tips above for …
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And now you must be wondering where the heck is the recipe for the sugar-free marzipan, so finally, here it is! In a medium bowl, combine the almond flour and the sweetener. Sift the almond flour and the sweetener for the best and smoothest result. Add the egg white and the almond extract. Knead until smooth. This shouldn’t take more than a minute.
The recipes for marzipan confections in that book use pure almond paste, which is high-carb and filled with sugar. The other low-carb cookbook is a Swedish book, Bakglädje med LCHF by Annika Rogneby (yes, I love to collect cookbooks in different languages, well, no wonder, I’m a linguist…).
Marzipan is one of my favorite desserts, this healthy low-carb and keto marzipan is great for dipping into chocolate or decorating desserts! The dough is perfectly pliable and can be rolled into any shape. In a large mixing bowl sift together the almond flour and Swerve. Pour in the almond extract and water and knead to form a ball of dough.
Butter a 1kg loaf tin (ours was 14 x 24 x 7cm) and line with a long strip of baking parchment. Lightly dust a surface with icing sugar and roll the marzipan out to a 1cm-thick rectangle, then cut it so that it’s just smaller than the base of the loaf tin.