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marzipan potatoes from almonds

Delicious Marzipan Potatoes from Almonds: Guilt-Free Treats

Discover how to make marzipan potatoes from almonds—sugar-free, low-carb treats perfect for any occasion.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Desserts
Cuisine: Healthy
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups Ground blanched almonds You can substitute with hazelnuts or walnuts if allergic.
  • 1 cup Puder-Erythrit A fantastic sweetener replacing powdered sugar.
  • 1 teaspoon Bittermandelaroma Can substitute with vanilla or rum aroma.
  • 1/2 cup Milk Almond milk works well for flavor.
For the Dusting
  • 1/4 cup Backkakao Cocoa powder for dusting.

Equipment

  • mixing bowl
  • spatula
  • shallow dish
  • Cookie jar or Airtight container

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground blanched almonds, Puder-Erythrit, and bitter almond flavoring. Gradually add your choice of milk, mixing with a spatula until a smooth dough forms, about 3–5 minutes.
  2. Dust your hands lightly with powdered erythritol, pinch off pieces of dough, and roll them into 20 equal-sized balls.
  3. Pour cocoa powder into a shallow dish and roll each marzipan ball in it, coating them thoroughly.
  4. Transfer the marzipan potatoes to a cookie jar or an airtight container and chill for at least 30 minutes.
  5. Serve and enjoy your marzipan potatoes from almonds immediately or store them for later.

Nutrition

Serving: 1pieceCalories: 80kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 1mgPotassium: 42mgFiber: 3gCalcium: 4mgIron: 1mg

Notes

These marzipan potatoes can last for weeks when stored properly in an airtight container. They also make for a delightful, healthy treat for festive occasions.

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