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This is hands down the easiest yet most impressive cake/cupcake decoration and Halloween treat I've ever made!
These adorable little marzipan pumpkins are made with a quick homemade keto marzipan dough and a few drops of orange food coloring.
Why You'll Love Them
- 2.9g net carbs in each marzipan pumpkin
- Great to embellish cakes and fall desserts
- Ready in just 15 mins with no cooking
Marzipan is very easy to make and doesn't require any cooking. You'll only need 7 simple ingredients for this recipe.
Coconut - make sure you use a super fine coconut flour to avoid a gritty texture in your marzipan.
Egg - you'll need one free-range room temperature egg for the marzipan. If you want to make the recipe vegan/vegetarian you can simply substitute the egg for 5 drops of rose water or liqueur.
Sweetener - I used powdered Erythritol but you can substitute for your favorite sugar-free sweetener. Monk fruit, stevia, etc. will all work just as well.
Almond extract - adds a nutty almond flavor to the marzipan, you can skip adding almond extract if you like.
Vanilla extract - to enhance all the flavors.
Food coloring - I used orange food coloring for the pumpkins. Feel free to use other colors.
Cloves - an optional ingredient, I used whole cloves as stems to decorate the marzipan pumpkins.
How To Make Them
In a food processor or blender combine all the ingredients and blend until a dough has formed. Alternatively, knead the all the ingredients together until smooth.
Adjust the color of the marzipan by adding drops of orange food coloring.
Divide the dough into 12 equal pieces and then shape each piece into a ball.
Flatten each ball slightly to create your desired pumpkin shape.
Decorate the marzipan balls by cutting lines on the sides of each one using a the back of a fork. Also, add a small dimple in the top of each one using the tip of your finger.
Place whole cloves in the dimple in the top of each one as the pumpkin stem.
Decorate fall desserts like cheesecakes, cakes and cupcakes with these cute marzipan pumpkins! Alternatively, serve them as a healthy and low carb Halloween treat.
Marzipan too soft? If you live in a humid climate you may need to pop the marzipan dough in the refrigerator for 10 minutes until it has firmed up.
You can make these ahead of time and keep them in the fridge!
In the fridge: store your marzipan pumpkins in an airtight container in the refrigerator. They will keep for up to a week.
More Halloween Recipes
Looking for more Halloween and fall desserts? I've got a whole bunch of sugar-free pumpkin-y treats you're going to love!
- Sugar-free Pumpkin Mousse - a super simple 6-ingredient keto mousse that's great for Thanksgiving!
- Fudgy Pumpkin Brownies - rich, indulgent and super fudgy brownies that are gluten-free and dairy-free.
- Pumpkin Spice Chocolate Chip Cookies - my favorite fall and festive season cookies. They're completely sugar-free and have less than 3g carbs in each cookie!
Marzipan Pumpkins Recipe
- 2 cups Coconut Flour or shredded coconut
- 1 medium Egg beaten (or 5 tbsp. rose water/liqueur)
- ⅔ cup Erythritol powdered
- 2 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 4-5 drops Orange Food Coloring optional
- Cloves to decorate
- Combine all the ingredients in a food processor or blender and blend to create a dough. Alternatively, knead with your hands until smooth. Adjust the color by adding more drops of orange food coloring.
- Divide the dough into 12 pieces and shape into balls. Flatten slightly with your hands to create the shape of a pumpkin.
- Carve lines with the back of a fork and create a small dimple on top using the tip of a finger.
- Add a whole clove on top of each pumpkin and place them on a serving plate. Alternatively, use them to decorate muffins, cakes, cupcakes, and any other fall desserts.