The Best Keto Marzipan Stollen

This Marzipan-filled Keto stollen is a flavorful delicacy rich in flavors and aromatics. With notes of orange, lemon, cinnamon, cardamom, and roasted almonds, it'll be hard to resist a slice of this sweet bread. This Keto marzipan stollen is moist, delicious, and festive.

What is stollen?

Stollen is a rich German bread containing fruits, nuts, and spices. It is traditionally eaten around the holiday season but is also enjoyed anytime as a treat. Traditional stollen is not Keto-friendly because it is made with wheat flour and is usually high in sugars from dried fruits. This version, however, is low in carbs and can be enjoyed as a treat on a low-carb diet.

Is this Keto stollen gluten-free?

Absolutely! Traditional stollen is not gluten-free because it is made with regular wheat flour. This recipe, however, uses almond flour and coconut flour, which are both naturally gluten-free and low in carbs. Just to stay safe, it's better to read the label of the flours you're using to make sure that they haven't been cross-contaminated with other ingredients that contain gluten.

How can you reduce the carbs in this recipe?

The ingredient highest in carbs is the raisins. You can either reduce their quantity or omit altogether.

What kind of marzipan should you use for this recipe?

This stollen has a marzipan center that must remain soft after baking. This is why you can't use Keto marzipan made with eggs because it will firm up when cooked. We have included an egg-free marzipan recipe using water and xanthan gum instead of the eggs.

Net Carbs

4.8 g
Fiber

4.2 g
Total Carbs

14.4 g
Protein

5.5 g
Fats

15.7 g

197 cals

Quantity

Serving Size

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Almond flour

1.5 cup
Water

1.5 tbsp
Powdered Erythritol (Icing Sugar)

6 tbsp
Almond extract

0.5 tsp
Baking Aids Xanthan Gum

1.25 tsp
Boiling water

2 tbsp
Rum extract

1 tsp
Raisins

2 tbsp
Lemon Peel Or Zest Raw

1 tbsp
Orange Peel Or Zest Raw

2 tbsp
Slivered Almonds

0.25 cup
Raw egg

1 medium
Sour cream

0.25 cup
Melted Butter

3 tbsp
Vanilla extract

1 tsp
Coconut flour

0.33 cup
Erythritol Granulated

0.25 cup
Baking powder

2 tsp
Cinnamon

0.5 tsp
Cardamom, ground

0.13 tsp
Salt

1 dash

Step 1

To a small bowl, add 2 tbsp of hot water, rum extract, lemon zest, and orange zest. Roughly chop the raisins and add them to the bowl. Let everything soak for 15-20 minutes.
Step 2

To prepare the egg-free marzipan, add ½ cup almond flour, 4 tbsp powdered erythritol, and ¼ tsp xanthan gum to a food processor. Blend until the dry mixture resembles a fine powder. If you don't have a food processor, you can whisk these ingredients together in a bowl.
Step 3

Add the water and almond extract to the food processor. Blend until a rough dough comes together. Make sure that no almond flour is left at the bottom of the food processor.
Step 4

Transfer the dough to a bowl. Knead for a couple of minutes until a smooth dough forms. If the dough is sticky, add a little more almond flour. If it's too dry, add a tsp or 2 of water.
Step 5

Cut a large piece of cling film and lay it flat on your work surface. Shape the dough into a log and place it on the plastic. Wrap the cling film around the dough, secure it from both sides, roll it until it becomes a smooth 12 cm ( 4.7") cylinder, press it slightly, and place it in the fridge to firm up.
Step 6

Preheat your oven to 180 C/ 350 F and line a baking sheet with parchment paper or aluminum foil. To a large bowl, add the egg, sour cream, 2 tbsp melted butter, and vanilla extract. Whisk until incorporated.
Step 7

In another bowl, whisk the remaining almond flour, coconut flour, granulated erythritol, baking powder, 1 tsp xanthan gum, cinnamon, cardamom, and salt. Add it to the wet mixture. Add the soaked mixture and almonds as well.
Step 8

Whisk until smooth, then let sit for 5 minutes to thicken. The dough should feel pliable but not too wet. If it's too wet, add extra coconut flour 1 tbsp at a time.
Step 9

Transfer the dough onto the lined baking sheet and press it into a 12*17 cm ( 4.7" * 6.7") rectangle. Take the marzipan out of the fridge and place it in the middle of the dough. Lift one side of the parchment paper to fold the dough over the marzipan.
Step 10

Wet your hands and press the stollen into shape. Seal the dough from the bottom and edges, ensuring the marzipan is not exposed. Transfer the baking sheet to the oven.
Step 11

Bake for 40-45 minutes until golden brown. After the 20 minute mark, cover the stollen with aluminum foil if it's browning too fast. It should be done when an inserted toothpick comes out dry- don't insert the toothpick through the marzipan; that's supposed to stay wet.
Step 12

Take the stollen out of the oven and brush it with 1 tbsp of melted butter. Dust with 2 tbsp of powdered erythritol. Let it cool completely before cutting it into 10 slices.