Keto Marzipan Cookies

This Keto marzipan cookie recipe is perfect for repurposing any Keto marzipan leftover from the holidays. You only need 5 more ingredients aside from the marzipan to make these cookies. Keto marzipan cookies are soft, moist, and flavorful.

What do these cookies taste like?

These cookies are lemon-flavored, but they will also acquire the flavors of the marzipan you are using. For instance, if you use plain marzipan, your cookies will probably taste like lemon and almonds. If the marzipan has rose water or orange blossom water, then this is what your cookies will taste like. However, this shouldn't stop you from adding your preferred flavors. You can swap the lemon zest for orange zest, cinnamon, or pumpkin spice. Just make sure that the flavors you're adding don't clash with the marzipan flavor.

Are these Keto marzipan cookies gluten-free?

Absolutely! Traditional cookies are not gluten-free because they are made with regular wheat flour. This recipe, however, uses marzipan, which is made of almond flour, and coconut flour, both naturally gluten-free and low in carbs. Just to stay safe, it's better to read the label of the flours you're using to make sure that they haven't been cross-contaminated with other ingredients that contain gluten.

How long can you store these cookies for?

We can't guarantee that these cookies won't be devoured within a day. If they aren't, you can store them in an airtight container for 3-4 days at room temperature. You can also freeze them for up to a month. Wrap each cookie individually with cling film or aluminum foil. To thaw, place in the fridge overnight or on the countertop for a couple of hours.

Net Carbs

1.6 g
Fiber

2.2 g
Total Carbs

10.7 g
Protein

2.7 g
Fats

12.2 g

135 cals

Quantity

Serving Size

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The Best Keto Marzipan

100 g
Lemon Peel Or Zest Raw

2 tsp
Raw egg, yolk

4 medium
Butter

0.5 cup
Coconut flour

0.5 cup
Powdered Erythritol

0.33 cup
Salt

0.25 dash
Baking soda

0.25 tsp

Step 1

Preheat your oven to 200 C/ 400 F and line a baking sheet with baking paper. To a bowl, add the room temperature marzipan, butter, and lemon zest. Beat using a hand mixer until the marzipan has loosened and the mixture is creamy
Step 2

Add the egg yolks one at a time and beat until incorporated. Sift in the powdered erythritol and whisk. Finally, sift in the coconut flour, baking soda, and salt, and stir to combine.
Step 3

Scoop the dough into 12 cookies using a cookie scoop, ensuring enough space between the biscuits. Transfer the baking sheet to the oven. Bake for 8-10 minutes or until the cookies are slightly golden.
Step 4

Take the tray out of the oven. Let the cookies cool completely. Serve plain or dip them in your choice of Keto chocolate.