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The flavor and aroma of this Keto Christmas Stollen is incredible: citrus fruit, cinnamon, roasted almonds, and rum! You won’t want to celebrate your keto Christmas without this traditional German fruit bread.
Note: This recipe was originally published on November 18, 2021 and modified on December 19, 2023.
I can’t tell you how excited I am about this Keto Christmas Stollen recipe! It warms my heart that I’m able to bake a low-carb version of this traditional German Christmas bread for my family this year. Growing up, Christstollen has always been part of our holiday treats, and now I can finally make it part of our KETO holiday treats, too!
What is Christmas Stollen anyway?
Stollen is one of the most famous German Christmas baked goods. It was first baked 500 years ago, then as a pretty tasteless Christmas bread for the fasting season in old Germany. Over time, Christmas Stollen has evolved into a cake-like, fruit bread that is spiced with cinnamon and rum, and filled with raisins and candied orange/lemon peel.
After baking, the bread is slathered in melted butter and dusted with a thick layer of powdered sugar. Unlike other cakes, it is actually quite moist and heavy, and mildly sweet. It looks and smells amazing!
What does this KETO Christmas Stollen taste like?
I was surprised and amazed how closely this Keto Stollen resembles a traditional German Christmas Stollen – in both texture and flavor. While of course, this low-carb version is made without wheat, it does contain all the spices and fillings that you would find in a traditional stollen. Cinnamon, rum extract, sliced roasted almonds, and some chopped raisins. Most importantly, I figured out how to make homemade sugar-free “candied” orange and lemon peel. The candied peel gives this Keto Christmas Stollen both sweetness and an amazing citrus aroma.
Thanks to the addition of Greek yogurt, this low-carb stollen is just as moist as the holiday bread I grew up with in Germany!
Tips for making the perfectly spiced Keto Christmas Stollen!
Candied peel. Traditional stollen is made with candied orange and lemon peel. However, store-bought candied peel is WAY too high in sugar for a keto stollen. Instead, make your own sugar-free “candied” peel with my recipe. It’s really easy and tastes SO MUCH BETTER than anything you can find in the store! Prepare your candied peel at least one day before you plan on making your stollen!
If you don’t feel like making your own “candied” peel, you can make your Keto Christmas Stollen with orange and lemon zest, instead!
Raisins. Yes, I know raisins are high in sugar, but we will only use 1/4 of a cup. It just makes for a moister and sweeter bread. If you want to avoid the extra sugar from raisins, you can leave them out and instead add another 1/4 cup of homemade candied peel.
Macerating. For a moist and aroma-rich bread, the raisins are macerated in rum-extract, orange extract, water, and some almond flour for 30 minutes to an hour. If you decide to omit the raisins, still macerate the almond flour without raisins.
Almonds. Almonds give the bread some bite. Make sure to roast your sliced almonds first! You don’t want to miss out on the flavor of roasted nuts in your stollen.
Shaping. To shape the loaf into a traditional stollen shape with a hump along one side and a lip, use your hands to first shape the dough into a 10″x8″ oval. To fold the dough, it helps to make a crease first. Press the handle of a large wooden spoon lengthwise into the dough to make a creased line one-third in. Now fold the 2/3 side over into the crest. With your hands, smooth out the lines and press the dough in a little for a traditional stollen look with its characteristic hump along one side. Work on parchment paper.
Merry Christmas and enjoy this Keto Christmas Stollen!
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MORE KETO HOLIDAY RECIPES
Keto Christmas Stollen (German Christstollen)
- ¼ cup sliced almonds chopped
- 2 large eggs
- ½ cup Greek yogurt 140 grams, full fat
- ¼ cup butter 57 grams, melted
- 1 tsp vanilla extract
- 2½ cup almond flour 250 grams, blanched
- ½ cup coconut flour 56 grams
- ½ cup Swerve Sweetener confectioners 60 grams, or powdered erythritol
- 4 tsp baking powder
- 1 tsp psyllium husk powder
- ½ tsp cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp allspice
- ⅛ tsp cardamom
- dash salt
- ½ cup homemade candied orange/lemon peel or grated zest from 1 orange and 1 lemon (ORGANIC)
- 1 egg for brushing
- 1 tbsp butter melted
- Swerve Sweetener confectioners for dusting
- In a small bowl, combine water, extracts, chopped raisins, and almond flour. Let macerate for 30-60 minutes.
- Preheat oven to 350 °F (175 ℃). Line large baking sheet with parchment paper.
- Over medium heat, roast your chopped, sliced almonds in a pan (without grease) until golden brown. Set aside.
- In a large bowl, whisk together eggs, Greek yogurt, melted butter, and vanilla extract until smooth. Set aside.
- In a medium bowl, whisk together almond flour, coconut flour, Swerve confectioner, baking powder, psyllium husk, spices, and salt.
- Add fruit filling, roasted almonds, homemade candied orange/lemon peel (or zest) , and dry flour mix to the egg mix. Whisk until smooth. Let sit for 5 minutes for moisture to absorb. The dough should feel like play dough and only be slightly sticky. Add more coconut flour if too sticky to shape (one tablespoon at a time).
- Transfer the parchment paper from your baking sheet onto your countertop. Shape your dough into a 10"x8" oval on the parchment paper. Keep the lengthwise borders thicker than the center. To fold the dough, it helps to make a crease first. Press the handle of a large wooden spoon lengthwise into the dough to make a creased line one-third in. Now fold the 2/3 side over into the crest. With your hands, smooth out the lines and press the dough in a little for a traditional stollen look with its characteristic hump along one side.
- Transfer the shaped dough with the help of the parchment paper onto your baking sheet. Whisk the egg in a small bowl and brush it all over the stollen. Bake for 50-55 minutes (until golden brown). Take the stollen out at the 30 minute mark. Brush again with the whisked egg. Then keep baking for the remainder of the time.
- Remove stollen from oven. Brush melted butter over the still warm stollen. Then dust a thick layer of Swerve confectioners all over the stollen. Let Christmas stollen cool down before you slice it.
- The stollen can be stored covered up for 2 days on the counter or refrigerated in an airtight container for one week.