Hey friends!
The holiday season is here, and I’ve got a special treat for you!
Today, I’m sharing my delicious keto Christmas stollen recipe.
This festive bread is low on carbs but high on flavor.
It’s packed with nuts, spices, and all the holiday vibes.
Perfect for those cozy winter mornings!
Let’s dive into this holiday baking magic together!
Ingredient Substitutions
Greek yogurt can be replaced with coconut cream for a dairy-free option. Use the same amount and ensure it’s well-mixed before adding. This substitution maintains the creamy texture while adding a subtle coconut flavor.
Almond flour can be substituted with sunflower seed flour for those with nut allergies. Use a 1:1 ratio, but be aware that it may impart a slight green color to the final product due to a reaction with baking powder.
Swerve confectioners can be replaced with monk fruit sweetener or stevia for those who prefer different sugar alternatives. Adjust the quantity to taste, as sweetness levels vary between products. When using stevia, reduce the amount significantly and add more almond flour to maintain the proper texture.
| Preparation Time | 30-60 minutes |
| Cooking Time | 50-55 minutes |
| Total Time | 80-115 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 40-50 g
- Fat: 100-110 g
- Carbohydrates: 120-140 g
Ingredients
- 1/4 cup raisins
- 1/4 cup water
- 1 1/2 teaspoons rum extract
- 1/2 teaspoon orange extract
- 1/4 cup blanched almond flour
- 2 large eggs
- 1/2 cup greek yogurt (whole or full fat)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup swerve confectioners (or powdered erythritol)
- 4 teaspoons baking powder
- 1 teaspoon psyllium husk powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- Dash of salt
- 1/4 cup sliced almonds
- 1/2 cup homemade sugar-free citrus peel (or zest from 1 orange and 1 lemon)
- 1 egg (for egg wash)
- 1 tablespoon melted butter (for glazing)
- Swerve confectioners (for dusting)
Step 1: Macerate the Raisins
Chop 1/4 cup of raisins and combine them in a bowl with 1/4 cup of water, 1 1/2 teaspoons of rum extract, and 1/2 teaspoon of orange extract.
Stir the mixture and allow it to sit for 30 to 60 minutes, letting the raisins absorb the flavors.
Step 2: Prepare the Wet Ingredients
In a separate bowl, whisk together 2 large eggs, 1/2 cup of full-fat Greek yogurt, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract.
Mix until the ingredients are smooth and well combined.
Step 3: Mix the Dry Ingredients
In another bowl, combine 2 1/2 cups of blanched almond flour, 1/2 cup of coconut flour, 1/2 cup of Swerve confectioners (or powdered erythritol), 4 teaspoons of baking powder, 1 teaspoon of psyllium husk powder, 1/2 teaspoon of cinnamon, 1/8 teaspoon of ground cloves, 1/8 teaspoon of allspice, 1/8 teaspoon of cardamom, and a dash of salt.
Stir until well mixed.
Step 4: Roast and Chop Almonds
Lightly roast 1/4 cup of sliced almonds in a dry pan for a few minutes.
Once roasted, chop the almonds and set them aside for later use.
Step 5: Combine Ingredients and Form Dough
Add the macerated raisins, 1/2 cup of homemade sugar-free citrus peel (or zest from one orange and one lemon), and the chopped almonds to the wet mixture.
Then, incorporate the dry ingredients into the wet ingredients and stir until combined.
If necessary, use your hands to ensure the dough is mixed thoroughly.
Allow the dough to sit for about 5 minutes to enable absorption by the psyllium husk and coconut flour.
The texture should resemble slightly sticky Play-Doh.
If the dough feels too wet, add more coconut flour one tablespoon at a time until the desired consistency is achieved.
Step 6: Shape the Dough
On a large piece of parchment paper, shape the dough into an oval approximately 10 inches long and 8 inches wide, with thickened lengthwise borders.
Preheat your oven to 350°F (175°C) while shaping the dough.
Use a wooden spoon to mark a crease line about 1/3 in from one side.
Fold the remaining 2/3 side over this line, and smooth out any tears or uneven lines using your hands.
Step 7: Apply Egg Wash and Bake
Transfer the shaped dough on the parchment paper to a large baking sheet.
Whisk an egg and use it to brush the top of the stollen.
Place the dough in the preheated oven and bake for 30 minutes.
Afterward, remove the stollen, brush it again with the egg wash, and bake for another 20 minutes, totaling 50 to 55 minutes of baking time.
Step 8: Finish and Serve
Once the stollen is baked, remove it from the oven and immediately brush the top with 1 tablespoon of melted butter while it’s still warm.
Dust the top with Swerve confectioners (or powdered erythritol) to create a glaze.
Allow the stollen to cool before serving.
Enjoy your Keto Christmas Stollen!
