Low Carb Chocolate Marzipan Cake Pops
- 5g of carbs
- 10 mins
- Serves 16
- For the marzipan:
- 150g ground almonds, break down any lumps with a fork
- 100g icing sugar/confectioners sugar substitute, I used Sukrin Melis
- 1 egg white
- 1 tsp almond extract
For the chocolate coating:
- 130g 85% dark chocolate
- 1 tbsp erythritol syrup (optional, see recipe here)
- To make the marzipan: In a medium-sized bowl or mixer, add the ground almonds and icing sugar substitute. Mix until well combined.
- Add the egg white and almond extract and knead the mixture until it is smooth and easily forms a ball. It should be slightly moist and sticky in texture.
- If you are making the cake pops, mold the marzipan into 16 balls and keep in the fridge while you make the chocolate coating. If you want to use to the marzipan for something else, make sure you cover it with cling film and store it in the fridge.
- To make the chocolate coating: While the marzipan is in the fridge, melt the dark chocolate in the microwave. This can be done by heating for 30 seconds and then stir and repeat until the chocolate is melted. Alternatively, you can break up the chocolate into a heatproof bowl set over (not in) a saucepan of simmering water; cook, stirring occasionally, until melted, for 2 to 3 minutes. Leave the melted chocolate to cool *, but not enough to set. It still needs to be runny. Stir in the erythritol syrup (see recipe here)
- Remove the marzipan balls from the fridge and dip them in the chocolate mixture until fully coated. Place them on a tray or in a container lined with baking/parchment paper. Repeat this step with all of the marzipan balls and then return them to the fridge to allow the chocolate to set.
- Serve immediately, or keep them refridgerated and consume within 3 days.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||16 %|
|Saturated Fat 4 g||18 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 5 mg||0 %|
|Potassium 69 mg||2 %|
|Total Carbohydrate 5 g||2 %|
|Dietary Fiber 2 g||6 %|
|Sugars 2 g|
|Protein 4 g||7 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
** The values here may not be 100% accurate and should be used as a guide only.
Marzipan has many uses. It is often used as icing or shaped into decorations. It can also be used to make tasty cakes, cookies, marzipan fruits, tarts and cake pops.
Thankfully, this is a substitute that you can use in exactly the same way you would with regular marzipan. I am looking forward to experimenting with it and make cakes or cake decorations. I am going to try making marzipan fruits for Christmas and explore some natural food colouring options. So watch this space.
I have always loved the combination of marzipan and dark chocolate. I used to buy a marzipan chocolate bar that would appear in shops around Christmas. It was a chunky sized bar of solid marzipan covered in chocolate. Absolutely delicious! So I was thrilled to discover just how similar this tasted. These cake pops are quick and easy to make and are rich and filling so you don’t feel the need to over indulge, they are the perfect treat!
I used Sukrin Melis in this recipe, but I have seen other brands for icing/confectioners sugar substitutes such as NKD Living Powdered Erythritol, and Pink Sun Powdered Erythritol. Alternatively, you could try making your own powdered erythritol or xylitol by grinding it into a fine powder in a coffee grinder. However, I am yet to test this! So if you do try this, please let me know how you get on with it.
Please note, this page contains affiliate links. This means if you use these links to purchase these products we will receive a small percentage of the sale. Any money we make from these affiliate links go towards the running cost of the website.