Chocolate Covered Keto Marzipan Bites
How to Make It
Step 1
To a food processor, add the almond flour and powdered erythritol. Blend until the dry mixture resembles a fine powder. If you don’t have a food processor, you can whisk these 2 ingredients together in a bowl.
Step 2
Add the egg, vanilla, and almond extract to the food processor. Blend until a rough dough comes together. Transfer the dough to a bowl.
Step 3
Knead for a couple of minutes until a smooth dough forms. If the dough is sticky, add a little more almond flour. If it’s too dry, add a tsp or 2 of water.
Step 4
Cut a large piece of cling film and lay it flat on your work surface. Shape the dough into a log and place it on the plastic. Wrap the cling film around the dough, secure it from both sides, and roll it until it becomes a smooth long, and thin cylinder.
Step 5
Place the marzipan log in the freezer for 10 minutes to firm up. Then, slice it into 20 equal pieces using a knife or spatula. Place them on a plate and transfer them to the freezer to firm up while you prepare the chocolate.
Step 6
To a heat-proof bowl, add the chocolate and coconut oil. Microwave it in 20-second intervals until most of the chocolate has melted. Mix to dissolve the remaining chocolate.
Step 7
Take the marzipan pieces out of the freezer. Working with one at a time, stick a toothpick or wooden stick to the bottom of the marzipan and dip it in chocolate. Swirl it around to coat all the sides.
Step 8
Repeat with the remaining marzipan bites, then place them on a plate non-coated side down. Place them in the fridge until you’re ready to eat or serve them. These Keto chocolate bites pair beautifully with coffee.
Ingredients
- Almond flour – 2 cup
- Raw egg – 1 large
- Powdered Erythritol (Icing Sugar) – 0.5 cup
- Almond extract – 1 tsp
- Vanilla extract – 1 tsp
- Dark chocolate – 50 g
- Coconut oil – 1 tbsp