Combine almond flour, monk fruit sugar, almond flavoring and egg white in a food processor.
2 1/4 cup Almond Flour, 3/4 cup powdered monk fruit sugar, 1 1/2 tsp Almond Flavoring, 2 whole Egg Whites
Process until it slightly comes together.
If it is not coming together add another egg white
Do not over process or it will become oily.
Remove and knead until it is all combined.
If using almost as a cover for a cake like a fondant.
Roll out your marzipan to the size you need.
If using to cover a three-layer 6-inch cake you will need a minimum of a 14-inch circumference.
Allow the marzipan to cool slightly in the fridge for about 10 minutes or so.
This will also make it a little less sticky.
At this point you can add food coloring or leave be.