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prep time
1 h 32 min
cook time
0 min
ready time
1 h 32 min
Keto Chocolate Covered Marizpan
This low carb recipe takes a simple marzipan and coats it in a rich chocolate shell to create bite sized sweet treats.
Perfect to have on hand in the fridge ready for snacking or an easy after dinner dessert.
Net Carbs
2.8 g
Fiber
4 g
Total Carbs
25.8 g
Protein
5.2 g
Fats
19.7 g
235 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Water
1-½ tablespoon
Cocoa Powder, Unsweetened
1 tablespoon
Maple Flavored Syrup by Lakanto
1 tablespoon
Vanilla Extract
1 teaspoon
Almond Extract
1 teaspoon
Food Cupboard Home Baking Almonds Ground by Sainsbury's
4 ounce
100% Pure Erythritol by Now
½ cup
Coconut Oil
⅓ cup
Salt, Sea Salt
⅛ teaspoon
Recipe Steps
steps 7
1 h 32 min
Step 1
To prepare the marzipan, add the erythritol to a food processor and blend until powdered.Step 2
Add the ground almonds and pulse to combine.Step 3
Add the almond extract and blend to combine.Step 4
With the food processor running, slowly add the water a little at a time until a dough forms. This should not be too dry or too wet.Step 5
Divide the mixture into 14 even portions and roll into balls. Transfer to the fridge for an hour to chill.Step 6
Just before you remove the marzipan from the fridge you can prepare the chocolate shell. Add the cocoa powder, lakanto syrup, coconut oil and vanilla extract to a food processor. Blend together until you have a smooth chocolate sauce.Step 7
Remove the marzipan balls from the fridge and dip them in the chocolate sauce until completely coated. Refrigerate for a further 20 minutes to set the chocolate before serving.
