Reader Interactions


  1. Hi, My daughter LOVES marzipan, but has candida overgrowth so sugar is a no-no, however, she is also egg albumin intolerant. Can this be made without the egg white? Or is there a sub for it?

    • Hi Traci, I haven’t tried out, but I wonder if another keto-friendly binder like xanthan, glucomannan, guar gum, or even psyllium husk powder would work when dissolved in a small amount of water. I certainly have to experiment!

  2. Hi – This is brilliant! I’ve not tried it yet but am very excited at the prospect. My partner has been diagnosed as an Insulin dependent diabetic so sugar is a no go area, a massive life change moment. I want to surprise him at Easter as he keeps saying he wont be able to have chocolate eggs etc this year. I want to use your recipe to make a Simnel Cake – have you tried this yet?
    Thank you!

    • Hi Sheila, hope you’ll like the recipe! I haven’t used it in Simnel Cake but it should work well, though erythritol doesn’t brown that nicely like regular sugar if you are planning to brown the top layer under a grill.

  3. Can I use Organic Stevia leaf in place of artificial sweetener to make this recipe. I usually like to use a touch of honey to bring the sweetness to the front of the mouth and take away from the bitter taste of the stevia. In our house we try to stick to Organic.

    • Hi Erin, you can definitely use stevia. By the way, I never use artificial sweeteners and recommend nobody to use them.

  4. I am in marzipan heaven. I followed your recipe exactly and I love it! I used the Dr Oetker bitter-almond from Germany through Amazon and it was a reasonable price.

    What kind of sifter can I use that the almond flour will pass through? It looks like it would be too large to pass through a regular one.

    I make my own erythritol/ stevia blend using about 1/2-1 teaspoons stevia per one cup of erythritol. I double grind all of my erythritol in a large capacity coffee grinder.

    Thank you so much for this recipe!

    • Hi Julie, so happy to hear you liked the recipe! You can also get very fine almond flour like Honeyville (though it’s impossible to get here in Finland), which might work better in this marzipan. Personally, I use a regular sifter that catches the bigger pieces of almonds in almond flour.

  5. Instead of egg whites I use rose water or orange water as these give the marzipan a lovely delicate additional flavour (you can also add a couple of drops of cognac/brandy or rum if you make an adult version).
    I use part xylitol which I grind in a coffee grinder and part stevia to sweeten the marzipan. I find that combining different sweeteners makes for a “rounder” sweetness than just using a single sweetener.

    • Hi Ute, thanks for your comment. None in my family is a friend of rose water or orange water so that’s why I don’t add those to marzipan. I also want to keep the impact to blood sugar levels to minimum, that’s why I use a combination of erythritol and stevia (Swerve or Zsweet, and add some drops of liquid stevia if additional sweetness is needed). Xylitol tends to cause upset stomach as well, so that’s why it’s not part of my pantry. But it’s great that you have found a way how to make marzipan which is exactly to your liking!

    • LOVE Xylitol!!! I use it in just about everything calling for sugar!! I made my own almond paste by putting slivered almonds, 2-3 T. xylitol and 1 tsp. of almond extract into my Blendtec for about 30 seconds. I eat it as a snack when I am craving something sweet. I just like it plain.

    • Hi Gemma, I’ve always wanted to try out this marzipan inside Stollen as my husband is German, but didn’t manage to try it out so far 🙂 So, unfortunately I cannot say how the marzipan stands baking. Anyway, if I baked Stollen, I would use the marzipan just like that, with egg white. If you try out, I would love to hear how it turned out!

    • Hi, yes you can if the cake is small (8 inches in diameter at max). Just handle it very carefully and don’t make it too thin!

  6. Wherey can I buy ZSweet. I tried super markets, Wegmans, Whole Foods, Trader Joe’s, Kroger and Harris Teeter and they do not sell it. I searched online and could not find it.

    • Hi Lily! In the end of last year I contacted the company and the CEO told me Zsweet would be more available in the beginning of this year. Usually Amazon and Netrition sell it. I’ll send you email about other source where you can ask it. It’s a great sweetener and it’s really a pity that it’s not currently better available.

  7. Hey! Love that you posted this recipe! My father is Norwegian and LOVES marzipan good-luck pigs, but after being diagnosed with diabetes type two a few years back, he hasn’t been able to eat them.
    I wanted to do something special this Christmas, and attempt to make him a sugar and gluten free marzipan pig!
    The zsweet though, is SUPER expensive (20-80 dollars)-and I was wondering if you would know of any cheaper solutions that would work equally as good. My dad is a bit of a picky-eater, kind of a prickly Norwegian guy–so taste is important! lol
    Once again, thank you for posting this!!

    • Hi Alice, and thank you for your comment! Wow, that Zsweet seems to be awkwardly expensive there. That’s a pity, because usually it’s some $10 per package (which still is not cheap…).

      Well, in place of Zsweet you can use any powdered erythritol or powdered xylitol. However, those might have gritty mouthfeel and cooling aftertaste. From the powdered sweeteners I’ve tried, Zsweet is the only one which dissolves properly in non-heated food (like marzipan, jams or frostings) and even it has some cooling aftertaste, it’s not too bad.

      But one idea would be to use less powdered erythritol or xylitol and add some liquid or powdered stevia to reach preferred sweetness and minimize the cooling effect and grittiness.

      Actually, there is a Norwegian company “Funksjonell Mat” which makes powdered erythritol called “Sukrin Melis” ( in Norwegian; in English). I used that before I found Zsweet. But like I said, I always had some problems to make the sweetener dissolve properly. Now when I remember, I used it also when making marzipan and it was okay. A little bit gritty feeling, but if you use less and add some stevia, the result should be just fine.

      Hope this helps!

  8. Thank you for all the great ideas! For Christmas this year I want to make family and friends a traditional Danish nougat roll. This is a log made with marzipan one layer and hazelnut paste for the second layer. The outside is dark chocolate accented with small pieces of violet candy. The rub is I want the whole thing to be sugarless. I’m sold on Erythritol, but have no tolerance for Stevia due to its unpleasant aftertaste. Wondering if you might have any suggestions for another sugar zsubstitute besides Stevia that might blend well with Erythritol? Also if you know of a source for hazelnut flour?
    Keep up the good work! Your passion really shines through!
    Thank you.
    J. Carr

    • Hi Julia! Thank you for your comment. That Danish nougat roll sounds really tempting.

      There are some other sweeteners in the market which blend well with erythritol. Good old Splenda (the small packages) is one. Another is Lo Han, which is liquid sweetener made from fruit. Many people like it, but I don’t find it sweet enough. I bought one bottle of NuNaturals Lo Han Supreme from iHerb. The taste is quite pleasant but not very sweet. You might want to search for different brands.

      I guess you have tried several different brands for stevia? Some have very little aftertaste and some have terrible aftertaste.

      I buy my hazelnut flour from a local store. I noticed iHerb carries also hazelnut flour (Bob’s Red Mill), so does Amazon. However, if you are making nougat (or hazelnut paste), why not to try hazelnut butter, especially if you happen to find a smooth variety?

      It’s great to hear that you like my blog. Hope you succeed with your Danish nougat roll! Merry Christmas!

  9. Hello thanks for the info. Was checking the internet for diabetic fondant to make petite fours and found your site. I will try to use the mazipan for center with very small amount of rasberry jam.This looks great. Still need to find diabetic fondant. Do you have any ideas. I do like the dark chocolate idea. Maybe use that if i cant find. Thanks again for your info really enjoyed reading it.
    Tara schott

    • Hi Tara and thanks for your question. I have made sugar-free fondant myself a long time ago and it was really nice. Unfortunately I didn’t publish the recipe yet and I wonder if I still have it somewhere. I can try to find it. I haven’t seen any commercial diabetic fondants so far. I guess for the time being dark chocolate is the best option.

      Great that you like my work. Btw, did you notice that I have a recipe for sugar-free raspberry jam?

  10. Wow!

    Wonderful photos and great job! Can’t wait to try it.

    Thanks so much for publishing this recipe.

    • Diana, I think I have that product in individual packages and it’s much sweeter than Zsweet. If you want to give it a try, I recommend to use it much less than Zsweet. You can start with a teaspoon or maximum two, and add more if needed. I also wonder if the aftertaste of stevia in that product is unpleasant if you use it in marzipan.


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