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.
How to Make It
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.
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