Homemade Marzipan (Sugar-Free, Gluten Free & Low Carb)

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   * Note on the sweetener: You can use any of the sugar free sweeteners you like as long as they are granulated to start with and then you just grind them in a coffee grinder to make powdered sugar.

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   They need to be the kind of sweetener substitute that measure spoon for spoon as sugar too.

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   Suggested sweeteners: Splenda, Ideal, xylitol, sugar slim, fructose, etc.

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   This recipe wont work with liquid sugar substitutes.

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   IMPORTANT: Measure your 1 cup AFTER you ground the sugar substitute to a fine powder!

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   ** Rosewater is optional but if you can get it (international food markets) use it, as it really adds to the distinct marzipan taste!

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   Preparation:

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   Place 2.5 cups of the almond flour and all other ingredients in a food processor and pulse until all is combined.

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   Sprinkle some of the remaining almond flour on your work surface and turn the marzipan out.

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    Knead it through.

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    Should it be a little to sticky, add more of the remaining almond flour until it is nice and pliable.

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    Use it like you would any other marzipan in recipes that call for marzipan.

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    Tip: Should your marzipan be too crumbly/dry, add some more egg white or a tiny splash of water at the time.

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    Knead thoroughly before adding more.

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    It can turn into too much very easily!

* Per serving · 4 servings · Values may vary.