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Wednesday, July 20, 2011

Homemade Marzipan (LC, GF, SF)

Many years ago, I wrote a recipe for sugar-free, low carb Marzipan for the Lowcarbl Luxury online magazine.


Even though Marzipan often seems like a holiday item , it is pretty much a year round ingredient, decoration and sweet in Germany. I have revised my basic recipe a little since, improving the ingredients and pliability a little.

Since Marzipan is somewhat forgiving and can accommodate many different ingredients, I noted many options. My goal is mostly authentic taste and good workability in the “normal” marzipan applications!



  • 3 cups Fine Almond Flour, divided
  • 1 cup Powdered sweetener (* See Note)  (I use a combination of 1/3 Erythritol, 2/3 Ideal  Bulk Sweetener+1 Purevia Package)
  • ⅛ tsp. Almond Extract (or 2 drops of bitter almond oil if you can find it!)
  • 1 Tbsp. Rosewater (optional but lends authentic taste) **  Could also substitute flavored sugar free syrup!
  • 1 whole Egg White (OR Equivalent Amount Of The Pasteurized Liquid Egg White OR powdered egg white & water as stated on package)
  • 1/8 tsp. vanilla oil or vanilla extract
  • 1/8 tsp. Acacia Gum OR 1/4 tsp. Glucomanan (optional, but advisable for extra pliability, especially if you are planning on modeling with the marzipan or covering a cake!) 

* Note on the sweetener: You can use any of the sugar free sweeteners you like as long as they are granulated to start with (we need some bulk) and then you just grind them in a coffee grinder to make powdered “sugar”. They need to be the kind of sweetener substitute that measure spoon for spoon as sugar too. Suggested sweeteners: Erythritol, Splenda, Ideal, xylitol, etc. This recipe won’t work with liquid sugar substitutes.

Also note: Using all erythritol leaves a little bit of a cooling sensation, so I would recommend either a combination of sweeteners or no erythritol. If using Erythritol, be aware that you also need some extra sweetness as erythritol is not as sweet as sugar.

IMPORTANT: Measure your 1 cup AFTER you ground the sugar substitute to a fine powder!

** Rosewater is optional but if you can get it (international/asian food markets) use it, as it really adds to the distinct marzipan flavor!


Preparation Instructions:


Mix the sweetener with the gum to disperse the gum properly.

Place 2.5 cups of the almond flour and all other ingredients in a food processor and pulse until all is combined smoothly. Sprinkle some of the remaining almond flour on your work surface and turn the marzipan out. Knead it through. Should it be a little to sticky, add more of the remaining almond flour until it is nice and pliable.

Use it like you would any other marzipan in recipes that call for marzipan. Store tightly wrapped in the refrigerator.

Tip: Should your marzipan be too crumbly/dry, add some more egg white or a tiny splash of water at the time. Knead thoroughly before adding more. It can turn into too much very easily!


I’ll be posting all the things you can do with Marzipan (other than eating it as is, which is a treat in itself) over the next little while, so watch out for that Smile

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Birgit Kerr