Low-carb Marzipanpotatoes


100 g

White Organic Almond Flour

80 g Erythritol Powder
10 g rosewater (or water)
10 drops bitter almond oil
some cacao

How it's done:

Combine the White Organic Almond Flour with the Erythritol Powder. Add the bitter almond oil and the rosewater gradually while stirring. Knead the dough for several minutes in the kitchen machine until the mass is smooth. If the dough is too crumbly, add a few drops of water.

Put the baking cocoa on a plate. If it should be a bit sweeter, mix the cocoa with some additional Erythritol Powder. Take a small amount of dough out of the bowl and shape to form a round ball. Finally, roll the ball through the cocoa.

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