Keto Christmas Stollen is so delicious bread. Citrus fruit, cinnamon, toasted almonds, and rum combine to create an amazing flavor and scent in our Stollen! Without this classic German fruit bread, you do not want to have a keto Christmas. It has developed into fruit bread that resembles a cake, loaded with candied orange or lemon peel, and flavored with rum and cinnamon. All of the spices and ingredients found in a regular stollen are included in this low-carb variant, which is produced without wheat. Sliced toasted almonds, cinnamon, and rum essence. Above all, use handmade “candied” orange and lemon peels that are devoid of sugar. This Keto Christmas Stollen is delicious and has a wonderful citrus scent thanks to the candied peel. It contains 6g of net carbs, 4g of fiber, and 8g of proteins in this bread.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Course: Dessert
- Cuisine: German
- Prep time: Fifteen mins.
- Total time: Fifty mins.
- Servings: 14 slices
- Calories: 217
EQUIPMENT:
- Baking sheet
- Parchment paper
- Brush
- Bowl (large)
- Whisk
- Bowl (medium)
- Pan
INGREDIENTS:
FRUIT FILLING:
- ¼ cup water 60 ml
- 1½ tsp. extract of rum
- ½ tsp. extract of orange
- ¼ cup flour of almond, blanched
STOLLEN DOUGH:
- ¼ cup sliced almonds chopped
- 2 large eggs
- ½ cup Greek yogurt, full fat
- ¼ cup butter, liquefied
- 1 tsp. extract of vanilla
- 2½ cup flour of almond, blanched
- ½ cup flour of coconut
- ½ tsp. cinnamon
- ½ cup Swerve Sweetener confectioners, or powdered Erythritol
- ⅛ tsp. ground cloves
- ⅛ tsp. allspice
- 1 tsp. psyllium husk powder
- ⅛ tsp. cardamom
- 4 tsp. baking powder
- ½ cup homemade candied orange/lemon peel
- Dash salt
- 1 egg for brushing
TOPPING:
- Swerve Sweetener confectioners for sprinkling
- 1 tbsp. butter melted
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTION:
FRUIT FILLING:
- Take a bowl (small) and include flour of almond, water, extracts of orange and rum, and mix them well.
- Give it 30 to 60 minutes to macerate.
FOR STOLLEN DOUGH:
- Set the oven temperature to 175°F (350°F).
- Place the paper of parchment on the sheet of baking.
- Sliced and chopped almonds put in the pan and roast without the oil overheat (medium) till they get nicely golden brown. Put it in the corner.
- Beat Greek yogurt, eggs, liquefied butter, and extract of vanilla in a large bowl until creamy; put it in the corner.
- Flour of Almond, flour coconut, baking powder, Swerve confectioner, psyllium husk, salt, and spices should all be combined in a medium-sized basin.
- Combine the egg mixture with the fruit filling, toasted almonds, handmade candied orange or lemon peel (or zest), and dry flour mixture; mix them with the whisk till it gets smooth.
- Give it five minutes to absorb the liquid. The stollen dough is slightly sticky and is comparable to play dough in consistency.
- Add some more coconut flour to make it less sticky.
TO SHAPE THE DOUGH:
- Place the parchment paper on your countertop after transferring it from the baking sheet.
- Make an oval out of the dough that is 10″ by 8″ on the paper (parchment).
- Don’t make the center thicker than the longitudinal boundaries. It is helpful to create a crease before folding the dough.
- To create a creased line one-third of the way through the dough, insert a large wooden spoon’s handle lengthwise into the dough.
- The 2/3 side should now be folded into the crest.
- To get a classic stollen appearance with its distinctive hump down one side, use your hands to level out the lines and slightly press the dough in.
- Using the parchment paper, transfer the formed dough to the baking sheet.
- Take a bowl (small and add the egg in it mix it with the whisk and brush the eggs on the bread.
- Bake the stollen bread till it gets a nice golden brown color for about fifty to fifty-five minutes.
- After 30 minutes, remove the stollen. Apply the whisked egg one more. The rest of the time, continue baking.
- Place the stollen bread on the counter when it is done.
- Brush the stollen with melted butter while it’s still warm.
- Next, cover the stollen with a thick coating of Swerve candy.
- Before cutting the Christmas stollen, allow it to cool.
- Your Keto Christmas Stollen is ready!
TIPS:
- Make your candied peel at home a day before you make this bread, store brought candied peel is not keto-friendly and is made with regular sugar.
- If you want to get the moist and nice aroma of bread, macerate the rum for at least 30 minutes.
- Roast your almonds before adding them to your dough for a better flavor.
- Utilize paper (parchment) to shape the dough better and avoid the mess.
STORAGE INFORMATION:
AMBIENT TEMPERATURE:
- Put the bread in the air-tight container and store it for two days on the counter.
FRIDGE:
- Put the bread in an air-tight container and store it for a week.
FAQs:
Is this keto-friendly bread?
- This bread is made with coconut and almond flour and we use homemade candied peel with swerve sweetener; so it is totally keto-friendly.
Will we store this bread?
- We can store this stollen bread in an air-tight container for two days on the counter or for a week in the fridge.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Serving: 1 slice
Calories: 217kcal
Carbohydrates: 10g
Protein: 8g
Fat: 17g
Fiber: 4 g
Net carbs: 6 g