Low Carb Stollen - Keto Christmas Fruit Cake
User Reviews
5
Low Carb Stollen - Keto Christmas Fruit Cake
Description
The recipe starts by preparing keto marzipan without egg, then soaking thinly sliced orange and lemon peel with sultanas, cranberries, and flaked almonds in brandy to meld flavors and soften the fruit. The dough is created by beating eggs with sweetener, quark or Greek yogurt, vanilla, and softened butter until frothy, then adding dry ingredients including almond flour, coconut flour, xanthan gum, allspice, and baking powder. The soaked fruit mix is folded into the dough, which is then baked to develop a golden crust and moist interior.
The result is a low-carb holiday cake that retains the traditional stollen's characteristic fruit and nut texture with citrus brightness and a buttery topping dusted with sweetener. The rich almond base complements the spiced fruit mix. This cake serves well sliced and can be stored for up to a week at room temperature or refrigerated longer.
If the dough is sticky, chilling it briefly helps handling. Variations in fruit percentages and types allow adjustment of net carbs. The recipe yields about 12 generous slices, making it suitable for Christmas or special occasions on a keto diet.
Ingredients
- ½ batch marzipan keto
For the fruit mix
- ¼ cup / 45g sultana or raisins
- ¼ cup / 8g cranberries or dried cranberries (measure in cups as will weigh more, freeze dried
- ¼ cup / 25g almonds flaked
- 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 egg 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
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
- This stollen contains approximately 3g net carbs per slice and yields 12 generous servings or 14 regular.
- If the dough is sticky, chilling for 20 minutes improves handling.
- The recipe uses the zest and peel of one orange and one lemon, including thinly sliced peels for flavor.
- Reducing cranberries to ½ cup and omitting raisins can increase net carbs to 5.4g per slice.
- Store the cake in an airtight container at room temperature for up to 1 week, refrigerated for 2 weeks, or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Total Carbohydrates | 11.5g | 4% |
| Protein | 10.1g | 20% |
| Fat | 24.7g | 38% |
| Saturated Fat | 5.1g | 26% |
| Fiber | 4.2g | 17% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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