Low Carb Stollen - Keto Christmas Fruit Cake

Name: Low Carb Stollen - Keto Christmas Fruit Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 serving
Ingredients: ½ batch keto marzipan; ¼ cup / 45g sultanas or raisins; ¼ cup / 8g freeze dried cranberries; ¼ cup / 25g flaked almonds; 1 tablespoon orange peel; 1 tablespoon lemon peel; 1 tablespoon brandy; 2 eggs; ½ cup / 115g quark; ⅓ cup / 76g butter; ⅓ cup / 70g granulated sweetener; 3 cup / 300g almond flour; 2 tbsp /16g coconut flour; ½ tsp xanthan gum; 2 teaspoon baking powder; ½ teaspoon allspice; 1 teaspoon vanilla extract; 2 tablespoon butter; powdered sweetener

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
cooling time
20 mins
Total Time
1 hr 25 mins
Servings
12
Calories
298 kcal
Course
Dessert
Cuisine
German

Low Carb Stollen - Keto Christmas Fruit Cake

Raiden Walker

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This gluten free, low carb stollen is made with almond flour and coconut flour. It has a moist sugar free marzipan filling and gorgeous festive flavours - just like the German original. Even though I am using sultanas in this recipe, one generous slice is only 7.3g net carbs.

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Ingredients

Servings

½ batch keto marzipan

For the fruit mix

¼ cup / 45g sultanas or raisins
¼ cup / 8g freeze dried cranberries or dried cranberries (measure in cups as will weigh more)
¼ cup / 25g flaked almonds
1 tablespoon orange peel thinly sliced (grate the rest of the orange zest)
1 tablespoon lemon peel thinly sliced (grate the remaining lemon zest)
1 tablespoon brandy

For the dough

2 eggs large, room temperature
½ cup / 115g quark or Greek yoghurt, room temperature
⅓ cup / 76g butter softened
⅓ cup / 70g granulated sweetener use ½ cup for a sweeter cake
3 cup / 300g almond flour I used ground almonds
2 tbsp /16g coconut flour
½ tsp xanthan gum
2 teaspoon baking powder
½ teaspoon allspice
1 teaspoon vanilla extract

Topping

2 tablespoon butter melted
powdered sweetener for dusting

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Instructions

Prepare ½ batch of keto marzipan (prepare the recipe with water and not with egg) and set aside.
Cut off thin slivers of orange and lemon peel (only the coloured part, not the white pith) and chop into very fine slices. Grate the rest of the peel from both the lemon and the orange. Soak the peel together with the sultanas, cranberries and flaked almonds in 1 tablespoon rum or brandy. Minimum soaking time: 30 minutes, or overnight.
Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.
In a bowl using an electric mixer or in a food processor, blend the eggs until frothy, pale and double the size - about 2 minutes. Add the sweetener, quark or Greek yoghurt, vanilla and butter. Blend until smooth.
Now add the dry ingredients - almond flour, coconut flour, xanthan gum, pinch of salt, allspice and baking powder and blend until well-combined.
Last, stir through the sultana and cranberry mix with a spatula.
Now, transfer the dough onto parchment paper and press into a rectangle ***see notes. Roll the marzipan into a log and place down the middle of the stollen dough.
Lift one side of the parchment paper to fold the dough over the marzipan. Wet your hands and press the stollen into shape, thereby sealing the marzipan into the loaf. Use the image in the post for reference.
Bake for about 40 minutes or until a knife inserted comes out clean. Don't insert into the marzipan bit - that's supposed to stay moist! After about 15-20 minutes check the stollen and cover with aluminium paper once it's golden on top to prevent burning.
Remove from the oven and brush with melted butter while still warm, then dust with powdered sweetener. Let cool completely before cutting. Option to dust with more powdered sweetener once fully cooled.

Notes

3g net carbs per slice. Makes 12 generous slices (or 14 regular slices).
***If the dough is too sticky to work with, let it chill in the fridge for 20 minutes.
You are using the peel and zest of 1 orange and 1 lemon.
It's possible to reduce the net carbs to 5.4g per slice by using ½ cup of cranberries and omitting the raisins.
Store in an airtight container for 1 week or in the fridge for up to 2 weeks. Alternatively, freeze for up to 3 months.