Marzipan filling

Mix almond flour (25 g) and soluble corn fibers (5 g) until smooth.

Soluble corn fibers can be replaced with allulose (10 g), previously dissolved in juice, or chicory syrup (10 g).

Add lemon, orange, or mandarin juice or water (10 g).

Stir in powdered sweetener (3–4 g) and mix thoroughly.

Add almond flavoring (2–3 drops) and knead into a dense, pliable mass.

Amaretto (3–5 g) can be used instead of flavoring, reducing the amount of liquid by the same value.

Place the mass on plastic wrap, shape it into a log, and wrap tightly.

Put the marzipan in the freezer for 2 hours until completely set.