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Low carb marzipan bonbon

Low carb marzipan bonbon

Low carb marzipan bonbon

Preparation time: 5 min.
Refrigerator: 30 min.
18 marzipan balls

Ever wondered how marzipan bonbons are made? Anne shows how it is done! You are going to make your own marzipan bonbons. The marzipan is made of Steviala almond flour, Steviala Frost, a little bit of vanilla extract and one egg white. The marzipan is sugar free due to the use of Steviala Frost. You don't need more ingredients. Sounds amazing right? Knead all the ingredients and store the marzipan in the fridge. The most fun part of these low carb marzipan bonbons is that you can vary with different sugar free toppings. Roll them in cacao powder, Steviala Frost or melted chocolate. So much is possible! Curious about the recipe? Then continue to read!


Low carb marzipan

  • 100 grams low carb Steviala almond flour
  • 75 grams Steviala Frost
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 18 white almonds

Sugar free topping

  • 30 grams Steviala Dark Chocolate Melties
  • 2 grams coconut oil
  • 1/2 tablespoon cacao powder + 1/4 teaspoon gingerbread spices
  • 1/2 tablespoon Steviala Frost

Baking supplies

  • mixing bowl
  • mixer
  • cling film


Making low carb marzipan bonbons

First, add all ingredients to a mixing bowl. Then you mix it well with a hand mixer. When it starts to form a dough ball, use your hands to knead the marzipan. Then roll up the marzipan in a piece of cling film and put it in the fridge for at least 15 minutes.

After 15 minutes you take the low carb marzipan out of the fridge. Divide the marzipan into 18 pieces of ca. 10 grams per marzipan bonbon. Then you push 1 white almond into the bonbon. The low carb marzipan bonbons are now ready. Continue to read for sugar free topping suggestions.

Sugar free topping

  • Chocolate topping: melt the Steviala Dark Chocolate Melties according to the au-bain-marie method. Then you add the coconut oil. Let the chocolate cool down to room temperature. Use a wooden skewer to dip the bonbons in the melted chocolate. Then put it in the fridge to harden.
  • Cacao-gingerbread topping: put some cacao powder and gingerbread spices in a bowl. Roll the marzipan bonbons in the cacao-gingerbread mixture. Put the marzipan bonbons on a plate and store them in the fridge.
  • Frost topping: put some Steviala Frost in a bowl. Roll the marzipan bonbons through the Frost. Put the marzipan bonbons on a plate and store them in the fridge.

Nutritional values per portion

  • Calorieën: 37.9
  • Carbohydrates: 0.5
  • Fats: 3.6
  • Proteins: 1.4

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