Go Back

Banting Marzipan Truffles

Prep Time 2 d
Cook Time 5 mins
Total Time 2 d
Servings 42 pieces
Calories 56 kcal


  • 1 1/2 cups fine almond flour
  • 1 cups xylotol icing sugar woolworths sells it or grind xylotol crystals in a coffee grinder
  • 2 tsp almond essence
  • 1 tsp rose water
  • 1 egg white
  • 42 almonds optional: roast the almonds for an extra layer of flavour
  • 100 g 90% lindt chocolate or any quality chocolate
  • 2 tbs butter


  • Put the almond flour and icing sugar in the bowl of a food processor and pulse until combined.
  • Add the almond essence and rose water and pulse again.
  • Add the egg white and process until it comes together in dough.
  • If the dough is too wet add a bit more sugar (keep in mind you will still knead and chill the dough.)
  • Turn the dough out onto a clean surface and knead a few times then roll into a thick sausage
  • Cover in cling wrap and chill for about 30 minutes (Iit can be kept maximum 1 month in the fridge or 6 months in the freezer)
  • Take out the marzipan and roll into ping pong size balls, this recipe should make around 42.
  • Press an almond into each ball.
  • Place on a tray and cover, put it back into the fridge for a minimum 1 hour (I recommend doing this part the day before you dip them)
  • In a double boiler place the chocolate and butter (or in a glass bowl over a pot of water)
  • Over a low heat allow the chocolate and butter to melt slowly, stirring without letting any water drop in (the chocolate will seize)
  • Stir until you get a smooth mixture. Turn off the heat.
  • Drop the balls one at a time into the chocolate, using a fork to scoop them out and let the excess chocolate drop off.
  • Place on baking paper and allow to cool and harden.
  • I wrapped mine in baking paper and tinfoil but you can be as creative as you like