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One sunny summer day, my family and I decided to have a picnic at the beach. The warm sand tickled our toes as we set up our blanket and prepared our tasty treats. I had made a delicious Low Carb Christmas Stollen, a refreshing and healthy recipe that reminded us of the holiday season.
The Stollen was filled with juicy dried fruits like cranberries and apricots, giving it a burst of flavor. The dough was soft and moist, just like the waves crashing on the shore. As we took our first bite, the sweet taste of almond and vanilla danced on our tongues.
As we savored each bite, the sun beamed down on us, filling us with warmth and happiness. The Stollen was the perfect addition to our picnic, bringing a taste of summer and a touch of holiday magic. It was a day filled with laughter, love, and the joy of good food shared with the ones we cherish.
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Origins of Low Carb Christmas Stollen:
The origins of Christmas Stollen can be traced back to the 14th century in Germany. It is believed to have been created by monks who used it as a way to display the baby Jesus in the shape of a swaddled infant. The recipe has evolved over time, with variations found in different regions of Germany.
Best Time to enjoy Low Carb Christmas Stollen:
The best time to savor Low Carb Christmas Stollen is during the holiday season, specifically around Christmas time. It is a traditional treat enjoyed by Germans and people around the world during this festive period. Fresh ingredients, such as almonds and dried fruits, are readily available during this time, making it the ideal season to bake this delicious treat.
Perfect Food Pairings with Low Carb Christmas Stollen:
Low Carb Christmas Stollen pairs well with a variety of dishes and beverages. It can be enjoyed on its own as a sweet treat, or served with a cup of hot tea or coffee. For a well-rounded meal, you can pair it with a cheese platter or serve it alongside a warm bowl of soup. For those following a low carb or ketogenic diet, you can enjoy it with a dollop of sugar-free whipped cream or a side of keto-friendly ice cream.
Tips and Tricks to prepare Low Carb Christmas Stollen:
- Use almond flour or coconut flour as a low carb alternative to regular flour.
- Replace sugar with a sugar substitute such as erythritol or stevia to keep the recipe low carb.
- Add a splash of rum or brandy to the dough for added flavor.
- Soak the dried fruits in warm water or rum before adding them to the dough to make them plump and juicy.
- Wrap the Stollen in a clean cloth and let it rest for a few days to allow the flavors to meld together.
Let’s get Started!
Low Carb Christmas Stollen is a delightful treat that combines traditional flavors with a low carb twist. Embrace the joy of baking and enjoy this festive delicacy guilt-free. Try the recipe, share it with your loved ones, and create lasting memories. Join our community of food enthusiasts and explore more delicious low carb recipes. Subscribe to our newsletter to receive regular updates and culinary inspiration. Happy baking!
Ingredients
- Psyllium Husk Powder Soluble Fiber by Now (5 tbsp)
- Almond Flour (1-¼ cup)
- Coarse Kosher Salt by Morton (1 tsp)
- Baking Powder (1 teaspoon)
- Dried Bing Cherries Unsweetened by Trader Joe’s (¼ cup)
- Orange Zest (1 x 1 teaspoon)
- Raisins (¼ cup)
- Blanched Sliced Almonds by Blue Diamond (¼ cup)
- Cinnamon (1 teaspoon)
- Nutmeg (¼ teaspoon)
- Cardamom, Ground (1 teaspoon)
- Organic Raw-unfiltered Apple Cider Vinegar by Bragg (2 teaspoon)
- Almond Extract (2 teaspoon)
- Boiling Water (⅔ cup)
- Rum (⅓ cup)
- Raw Egg (3 large)
- Almond Flour (½ cup)
- The Ultimate Icing Sugar Replacement by Swerve (6 tablespoon)
- Water (1-½ tablespoon)
- Almond Extract (½ teaspoon)
- The Ultimate Icing Sugar Replacement by Swerve (1 tablespoon)
Instructions
- Preheat an oven to 350 F. Combine the almond flour, psyllium husk powder, baking soda, kosher salt, dried cherries, orange zest, and raisins (if using), sliced almonds, and all of the spices in the bowl of a stand mixer. Use a paddle attachment to blend them.
- To ⅔ cups of boiling water, add the apple cider vinegar, 2 tsp almond extract, and the rum. Slowly add this mixture to the dry ingredients and mix until combined.
- Add the eggs and beat for 1-2 minutes until combined.
- In a small bowl, combine ½ cup almond flour, 6 tbsp Swerve, the remaining water, and almond extract. Use a small spatula to incorporate the ingredients into a paste. This is the marzipan.
- Scrape the dough from the stand mixer bowl onto a parchment-lined baking sheet. Flatten the dough down into a long oval shape that is about 1 ½” thickness. Roll the marzipan into a log shape and place it down the middle of the loaf.
- Roll the dough’s left side over the marzipan and then fold the right side over to enclose the marzipan in the loaf completely. Pinch together any ends that expose the marzipan. Use the side of your hand to place an indent down the center of the loaf.
- Bake loaf for at least an hour. The dried fruit tends to burn on the outside of the bread, so be sure to pick off any dried fruits outside of the loaf before baking. Other than that, you want to err on the side of caution for gluten-free bread by baking them longer than you might think. If it starts to shrink as it exits the oven, immediately place it back in the oven for another 30 minutes or so.
- Allow the loaf to cool slightly before dusting it liberally with 1 tbsp or more of powdered erythritol (amount not listed in the ingredients above).
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Nutrients
Protein: 3g
Fat: 6g
Total Carbs: 10g
Net Carbs: 4g
Calories: 107 KCal
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