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Keto Stollen Christmas Cake

4.7 stars, average of 10 ratings

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Christmas wouldn't be complete without Stollen! Traditional Stollen is a German Christmas cake that's common in many other European countries. It's a popular cake in the Czech Republic where it's often made alongside "Vanocka", a braided Christmas bread that's close to Stollen but less sweet.

There are many ways Germans and Czechs make Stollen. I've always known and loved the one made with yeast but other variations can be prepared with cream cheese, marzipan and most of them include candied fruits. Some types of Stollen are soft and fluffy while others are dense and have to be chilled for 3 to 4 weeks before serving.

I wanted to keep this low-carb recipe fairly simple and ready to serve without compromising on the flavor. Just like my Keto Panettone, this Low-Carb Stollen cake uses yeast for extra flavor as well as fresh lemon zest and sugar-free cranberries soaked in rum.

Merry Christmas everyone!

Recipe Tips

To activate the yeast, you can use an inulin-based sweetener such as yacon syrup or sugar. This ingredient is essential for activating the yeast. Don't panic, no sugar will be left after the fermentation of yeast! Note that although the yacon syrup is included in the nutrition facts, there's likely zero contribution which will drop the carb count of this recipe even more.

Traditional Stollen uses candied fruits and candied citrus peel which are replaced with my homemade Sugar-Free Dried Cranberries soaked in rum for a lower carb option. Apart from lemon zest, you can add more flavor by adding some fine orange zest and/or cinnamon or sugar-free vanilla extract.

This low-carb Stollen is light and fluffy without being overly sweet. I personally skip the sweetener dusting on top although it creates a pretty effect. Powdered Erythritol, Swerve or Allulose are all good options.

If you're not too keen on sweetener dusting, sprinkle with flaked or slivered almonds instead. To do that, add them right after brushing with egg and keep the baking foil or parchment loosely on top the whole time to keep them from burning.

This recipe uses psyllium powder. To make your own psyllium husk powder, place whole psyllium husks in a coffee grinder and process until powdered. If you use ready-made psyllium powder, just make sure it's the right one. (photos for comparison included).

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Hands-on Overall

Serving size 1 slice

Allergy information for Keto Stollen Christmas Cake

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, 1 slice)

Net carbs4.9 grams
Protein6.6 grams
Fat14.5 grams
Calories189 kcal
Calories from carbs 11%, protein 15%, fat 74%
Total carbs9.3 gramsFiber4.4 gramsSugars1.8 gramsSaturated fat4.5 gramsSodium92 mg(4% RDA)Magnesium50 mg(13% RDA)Potassium211 mg(11% EMR)

Ingredients (makes 16 servings)

Cranberries:
Cake - wet ingredients:
  • 1 cup warm unsweetened almond milk (240 ml/ 8 fl oz)
  • 1 tbsp yacon syrup (15 ml) or honey (won't affect the carb count)
  • 1 cube fresh yeast (50 g/ 1.8 oz) or 1 1/2 tbsp active dry yeast (15 g/ 0.5 oz)
  • 3/4 stick unsalted butter, melted (85 g/ 3 oz)
  • 4 large egg whites
  • 2 large egg yolks, divided
  • zest from 1 organic lemon
Cake - dry ingredients:

Instructions

  1. The day before you want to make the cake, make the Sugar-Free Dried Cranberries and then soak them in the rum. Add the rum and gently heat it until just boiling. Spoon into a container and cover and leave to soak overnight until all the cranberry raisins are plump and most of the rum has been absorbed. Keto Stollen Christmas Cake
  2. Turn the light on in the oven (only the light). The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. If you don't have this option on your oven, preheat the oven to the lowest setting (mine is 50 °C/ 120 °F).
  3. Pour warm almond into a bowl. Add yacon syrup (or honey) and stir until fully dissolved. (Don't panic, no sugar will be left after the fermentation of yeast!) Crumble fresh yeast into the bowl (or sprinkle in 1 1/2 tbsp/ 15 g of dry active yeast). Open the oven for about 30 seconds to cool down slightly before placing the yeast inside and close the door. The light will be enough to keep the bowl warm. Allow to proof for 10 minutes. When ready, the yeast will be frothy and will grow in volume. Once the yeast has proofed (it will become foamy), remove the bowl from the warm oven. Keep the light in the oven on. Keto Stollen Christmas Cake
  4. Place all of the remaining dry ingredients in another bowl. Sift in almond flour and coconut flour, add whey (or egg white) protein powder, psyllium powder, Erythritol (or Allulose), xanthan gum, cream of tartar, baking soda and salt. Mix to combine or use a hand mixer to process well. (Instead of cream of tartar, you can use the same amount of lemon juice or apple cider vinegar and add it to the eggs before mixing with the dry ingredients). Keto Stollen Christmas Cake
  5. Melt the butter. Place all of the egg whites and 1 egg yolk in a bowl. You'll need the remaining egg yolk to brush on top of the bread. Add the egg whites and egg yolk into the bowl with the proofed yeast together with the melted butter.
  6. Use a hand mixer or a stand mixer and process until well combined. Add the dried mixture, about 1/2 cup at a time and process well. Gradually add more until you use all of it. Keto Stollen Christmas Cake
  7. Fold in the fine lemon zest and soaked cranberries (excluding any leftover rum). Keto Stollen Christmas Cake
  8. Transfer the dough into a tray lined with parchment paper and form into a loaf, about 28 x 15 cm (11 x 6 inch). Place in the oven and let it proof with the oven light on for 60 minutes. Keto Stollen Christmas Cake
  9. Once the dough has proofed, remove from the oven. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). The dough will be spread out and flatter. Use one side of the parchment paper and fold it lengthwise. Gently brush the reserved egg yolk mixed with a teaspoon of water on top of the bread without pressing too much (do not deflate the bread).
  10. Bake for 10 minutes and then loosely cover the bread with aluminum foil and bake for 50 to 60 minutes. (The cake will brown faster if you use Allulose so you may need to keep it on the whole time.) Keto Stollen Christmas Cake
  11. Remove from the oven. Once completely cool. Keto Stollen Christmas Cake
  12. Optionally, dust with more powdered low-carb sweetener. This step is optional as it makes the cake quite sweet. Keto Stollen Christmas Cake
  13. Slice and serve with butter on top. Store at room temperature loosely covered with kitchen towel for up to 3 days. To store for longer, freeze in batches of 2 to 4 slices for up to 3 months. Keto Stollen Christmas Cake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Cranberries, Sugar-Free Dried (KetoDiet blog)
1.7 g0.1 g0.7 g15 kcal
Rum, distilled alcoholic beverage (~40% vol)
0 g0 g0 g8 kcal
Almond milk natural (unsweetened)
0.1 g0.1 g0.2 g2 kcal
Yacon syrup, natural sweetener
0.5 g0 g0 g2 kcal
Yeast, fresh
0.3 g0.1 g0.2 g3 kcal
Butter, unsalted, grass-fed
0 g0 g4.3 g38 kcal
Egg, white, raw, fresh
0.1 g0.9 g0 g4 kcal
Egg yolk, fresh
0.1 g0.3 g0.6 g7 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Almond flour (blanched ground almonds, almond meal)
1.4 g3.3 g8.2 g92 kcal
Coconut flour, organic
0.3 g0.4 g0.4 g9 kcal
Whey protein powder (protein isolate, Jay Robb)
0 g1.2 g0 g5 kcal
Psyllium husk powder
0.2 g0.1 g0 g1 kcal
Allulose, natural low-carb sweetener
0.3 g0 g0 g1 kcal
Xanthan gum, thickening agent
0 g0 g0 g1 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 slice
4.9 g6.6 g14.5 g189 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (7)

Is this the same basic dough that is used for a stollen cake that contains marzipan?  ( one of my many much looked forward to Christmas treats each year)
My other very special dessert is Beigli, which the refugee families who were temporarily housed in our village when they escaped from Hungary after the uprising in 1956 were making and shared with the villagers who welcomed them that first Christmas. Do you know it? Is it eaten in Czhecoslovakia too? I'd love to think by next year I could come up with a keto look a like that really works. This is the only recipe I've found that comes anywhere near it
https://zserbo.com/breads-buns-biscuits/beigli/

You know I have to admit I'm not sure. I only ever tasted two types in my life - one made with yeast and another with cottage/cream cheese (none of these are direct translation of "tvaroh" which is actually closer to quark). None of them had marzipan but I think you could use either of those batters.
I haven't heard the name Beigli before but I know what these are! I'm not sure what we call them in Czech, I think it will be something like a roll. These are absolutely delicious and very common with poppyseed and walnut filling. I'll put that one in my to-do list 😊 A very different dough will be needed to make this work but I can think of a couple ways. The filling is then really easy to make low-carb. I can't promise when but I'll get it done in 2022!

A Hungarian friend did tell me you could buy tins of the fillings in Polish shops, but there wasn't a Polish shop here then, and now it's the keto era for me.
You'll beat me to a recipe - I've years of catching up to do on the science side

I think that cooking the keto way is easy but baking is a bit more complicated and it does take some trial and error. You may be first - I'm always too optimistic when it comes to scheduling new recipes! 😊 I always end up having to postpone and delay.

I've so many trial and error mistakes to make, and I'm the only one eating keto. My husband doesn't have a sweet tooth at all, and I can't stand wasting food, so it'll be me eating the results aided by a friend who's also trying keto and experimenting. I want to keep my weight down as well, so hopefully ration myself to no more than 1 dessert type of baking per day, ideally less. That will be the limiting factor as to how many tries I can have. Whoever thought keto would be boring has no idea have they?

Your husband has an advantage! I think it's always better to have a savory tooth 😊 For me it changes but overall I'm also more into crunchy savory snacks. My fiancé loves sweet and whatever is left I keep in the freezer or give to friends. There is no one way for all if you're trying to lose weight, but I always notice better results with desserts and snacks completely eliminated, at least for a few weeks. If you do want to enjoy a sweet treat, make it a breakfast or a dinner rather than an after-dinner treat.

Thanks for that advice. My daughter bought as a ninja11 in 1 fir Christmas - I've never used one before, so maybe I can harness my creative side working out how to use it for all your lovely meal recipes, while my remaining 10lbs slips away unnoticed if I'm lucky