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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…).
11 Marzipan Cake Recipes We Love 1 Upside Down Cake. This Rhubarb and Marzipan Upside Down Cake is one of the most aesthetically pleasing kitchen... 2 Butter Cake. Vanilla Butter Cake may seem simple, but adding a marzipan buttercream makes it special (and tastier than... More ...
My sugar-free, low-carb marzipan experiment was a great opportunity to explore more of this Zsweet sweetener. For the first experiment, I used just some 3.5 oz (100 g) of both almond flour and Zsweet, one egg white and a couple of drops bitter almond flavor. The texture was perfect, but the taste was far too sweet.
Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour. Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake.