Sweetener-Free Keto Dark Chocolate Coated Marzipan Candy Truffles

These no-bake, sweetener-free Keto candy truffles have an almond marzipan filling and are coated in dark chocolate and studded with roasted almond pieces. These sweetener-free Keto desserts are an easy treat to make, made from simple store-cupboard ingredients. Use 100% pure cocoa mass or dark chocolate with at least 80% cocoa. Any leftover melted chocolate can be poured onto a piece of baking paper and sprinkled with nuts or seeds to make a chocolate bark bar. It’s useful to have digital scales to hand so you can weigh out equal portions of marzipan.

What is cocoa mass?

Pure cocoa mass is also known as cacao/cocoa paste or cocoa liquor. It's a nutrient-dense mass made from the cacao bean and is bursting with antioxidant flavonoids.

If you don't have pure cocoa mass, you can use stevia-sweetened dark chocolate or dark chocolate with at least 85% cocoa instead.

Can I adapt the recipe for different diets?

This recipe is naturally gluten-free and can be made vegan by substituting the egg white for 2 tablespoons aquafaba liquid or vegan egg replacement powder.

If you are including sweeteners in your diet, add 2 tablespoons of Keto maple syrup into the marzipan and sweeten the cocoa mass to your liking in the melting step.

Is there any recipe variation?

For another recipe variation, you can skip the melted chocolate and nuts and simply roll in pure Dutch-process cocoa/cacao powder.

How to store these Keto candies?

These will keep well for 10-14 days if stored in an air-tight container in the fridge.

Net Carbs

2 g
Fiber

1.8 g
Total Carbs

3.9 g
Protein

4.2 g
Fats

12.1 g

138 cals

Quantity

Serving Size

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Almond butter, unsalted

3 tbsp
Coconut oil

2 tbsp
Egg whites only, cooked

1 large
Almond flour

1 cup
Vanilla extract

2 tsp
Almond extract

1 tsp
Salt, sea salt

0.13 tsp
100% Pure Cocoa/Cacao Mass/Paste/Liquor

0.33 cup
Almonds, raw

0.75 cup, chopped

Step 1

Separate the egg white from the yolk. Reserve the egg yolk for another recipe. Add the almond butter, 1 tablespoon coconut oil, and the egg white into the top bowl of a double boiler/ bain-marie with an inch of water in the bottom saucepan. Whisk very well until combined. Place the saucepan over low heat and bring the mixture to a gentle simmer for 1 minute and remove from heat. Add the almond flour, egg mixture, 1 teaspoon vanilla extract, almond extract, and a pinch of sea salt to a large bowl of a stand mixer with the paddle attachment. Beat together on medium-high speed until fully incorporated and the marzipan paste comes together. If you don’t have a stand mixer, you can also combine all the ingredients using your hands to form a ball of sticky paste.
Step 2

Line a small baking tray with baking paper. Grab a small chunk of marzipan and roll it between your palms into small balls. Use a digital scale to weigh approx 0.7oz/ 20g per ball. Transfer to the baking tray. Repeat with all the marzipan.
Step 3

Place a clean heatproof bowl over the double boiler/ bain-marie. Over medium heat, melt the cocoa mass (or dark chocolate if using), the remaining 1 tablespoon coconut oil, and 1 teaspoon vanilla extract until silky smooth. Set aside to cool so it thickens slightly.
Step 4

Chop the almonds into small pieces, or use prechopped almond pieces. Place into a frying pan and gently toast until just beginning to turn golden. Transfer to a medium bowl to cool.
Step 5

Drop the marzipan balls into the melted chocolate. Use 2 toothpicks or forks to turn and evenly coat each ball with the melted chocolate. You will need to do this in batches.
Step 6

Roll each ball in the toasted almond pieces and place them onto the baking tray. Leave to chill in the fridge for at least 30 minutes so the chocolate is set before serving.