Sugarfree Marzipan

Seves: 12 Carbs per serving: 1

Keto-friendly marzipan that's as easy to make as it is to eat! Great as a snack with a cup of coffee, for decorating cakes, or rolling into balls and coating in melted homemade sugar-free chocolate to create decadent truffles ideal for special occasions.

Ingredients:

• 150g ground almonds

• 150g icing (powdered/confectioners) sugar alternative

• 2 tsp almond extract

• 1 tsp vanilla extract

• ¼ tsp salt

• 2-4 tbs sugar-free syrup (can sub egg white or water)

Instructions:

1. Blend Dry Ingredients: In the bowl of your food processor, combine the ground almonds, icing sugar alternative, and salt. Pulse a few times to mix everything together and break down any lumps in the ground almonds or sugar alternative. If you don't have a food processor, mix these dry ingredients together in a mixing bowl until well blended.

2. Add Extracts: Add the almond and vanilla extracts and pulse a few more times to ensure an even distribution of the flavours. Alternatively, stir the extracts into the mixing bowl thoroughly, ensuring that the flavour is evenly distributed throughout.

3. Mix with Syrup: Start the food processor on a low setting, and slowly pour in 2 tablespoons of your sugar-free syrup through the feed tube. Process until the mixture begins to clump together, forming a dough-like consistency. If the mixture appears too dry, gradually add more syrup (a tablespoon at a time) until you achieve the right texture. If substituting egg white or water for syrup, use the same method, adding it slowly until the desired consistency is reached. If using the mixing bowl method, begin by adding 2 tablespoons of sugar-free syrup/egg white/water and mix everything together with your hands, adding another tablespoon at a time until you have a firm, moldable dough.

4. Shape and Use: Your sugar-free marzipan is now ready to be shaped, rolled, or sculpted as desired. It can be used immediately or stored for later use.

5. Storage: Wrap the marzipan tightly in cling film to prevent it from drying out. Store it in the refrigerator, especially if you’ve used egg white, to keep it fresh. The marzipan will keep well for several weeks when stored properly.