About
Classic Christmas Stollen bread converted into a Low Carb recipe! Tender, moist bread encapsulates dried unsweetened cherries, raisins, sliced almonds, and many seasonal spices- not to mention the wonderful homemade marzipan surprise in the middle! The bread is folded over traditionally with a classic stollen bread “hump.” It is baked to golden brown perfection and then dusted generously with powdered erythritol.
Do I have to add the fruits?
No, you can omit the fruits if you are on a stricter Low Carb diet. However, the recipe uses a small amount, and therefore the carb count is reasonably low per slice. A slice of this bread could easily fit into your Keto or Low Carb macros!
What kind of sweetener should I use?
Please use powdered erythritol as it dissolves better and will work just like powdered sugar outside the loaf.
How do I know the bread is done baking?
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. Be sure to give the bread at least one hour at the temperature given below. If it starts to shrink as it exits the oven, immediately place it back in the oven for another 30 minutes or so.
Serving suggestions
Serve this bread with a hot Keto coffee like Keto Butter Coffee If you are avoiding dairy, replace the butter with coconut oil.
Ingredients
- 5 tablespoon psyllium husk powder soluble fiber by now
- 1 ¼ cup almond flour
- 1 teaspoon coarse kosher salt by morton
- 1 teaspoon baking powder
- ¼ cup dried bing cherries unsweetened by trader joe's
- 1 1 teaspoon orange zest
- ¼ cup raisins
- ¼ cup blanched sliced almonds by blue diamond
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon cardamom, ground
- 2 teaspoon organic raw-unfiltered apple cider vinegar by bragg
- 2 teaspoon almond extract
- ⅔ cup boiling water
- ⅓ cup rum
- 3 large raw egg
- ½ cup almond flour
- 6 tablespoon the ultimate icing sugar replacement by swerve
- 1 ½ tablespoon water
- ½ teaspoon almond extract
- 1 tablespoon the ultimate icing sugar replacement by swerve
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).
Nutrition Facts
- Servings: 20
- Calories: 107.2kcal/448.3kJ (per serving)
- Fat: 6.4g (per serving)
- Carbs: 10.5g (per serving)
- Protein: 3.4g (per serving)
