being well

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Marzipan keto.

Keto marzipan in chocolate.


  • 200 grams of almonds
  • 50-80 grams of erythritol
  • 30-45 ml of rose water
  • dark chocolate (95-100% cocoa content) or chocolate mass prepared according to the CHOCOLATE recipe.



  1. Place the almonds in a bowl and pour boiling water; leave the almonds in the boiling water for at least 5 minutes.
  2. Squeeze the almonds with your fingers, thus peeling them. If the peel does not come off easily, pour boiling water again and leave them for 5 minutes.
  3. Dry the peeled almonds well – for example by putting them on a clean kitchen towel. Optionally, you can buy already peeled and dried almonds 😉
  4. The almonds must be ground to a homogeneous mass (to homogenise, a slow juicer with a homogenising nozzle can be used). The mass should be slightly greasy and kneadable.
  5. Grind the erythritol into powder (e.g. using a blender with chopping blades).
  6. Mix the almond mass with 50 grams of powdered erythritol and rose water. Shape into a homogeneous marzipan mass. If the mass is too dry and does not want to “stick”, you can add a bit of rose water.
  7. Shape into balls.
  8. Prepare the chocolate mass according to the chocolate recipe (points 1, 2, 3, 5, 7). Instead, you can melt the dark chocolate (containing 95-100% cocoa) in a pot. The chocolate should be melted very slowly and at the lowest possible temperature.
  9. Dip the marzipan balls into melted chocolate mass – you can use a toothpick to help.
  10. Sprinkle the balls with powdered erythritol.
  11. Put it in the fridge until solid.


Optionally, you can put the freshly prepared marzipan mass into chocolate moulds, freeze it, and then dip it into the chocolate mass – it solids almost immediately 😉


Enjoy! 🧡