WebOther ingredients 3tbsp golden linseed 2 tbsp ground almonds 1 tbsp coconut flour 75g sweetener Pinch of salt 1 tsp baking powder 1 tsp ginger 1 tsp cinnamon 2 tsp mixed …
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Roll the marzipan into a log and place down the middle of the stollen dough. Lift one side of the parchment paper to fold the dough over the marzipan. Wet your hands and press the stollen into shape, thereby sealing the marzipan into the loaf.
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.
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.