Chocolate Chip Stollen is my absolute favorite Stollen. If you love chocolate-covered biscotti, chocolate-filled croissants, and lemon- or orange-infused chocolate bars, then you MUST TRY this mini Chocolate Chip Stollen. A unique Stollen recipe made with almond flour, candied lemon and orange peels, it doesn’t contain yeast. So, you’ll have this low-carb treat done in a jiffy. If you want to make Chocolate Chip Stollen with regular flour, just head to my Authentic German Stollen Recipe for instructions.
Every holiday season, my German mom and I create a new Stollen recipe.
These include Classic Christmas Stollen (Christstollen) with raisins or chocolate chips, Mini Stollen with Almond Flour (quick keto recipe), Quark Stollen, Poppy Seed Stollen (Mohnstollen).
Satisfy your sweet tooth without the carbs: The secret to low-carb Mini Chocolate Chip Stollen
Stollen is a traditional German fruit bread, typically enjoyed during the holiday season. It’s rich in flavors and filled with dried fruits and nuts. However, this Mini Chocolate Chip Stollen recipe puts a healthy twist on classic Stollen. How? The recipe is made with low-carb, heart-healthy almond flour instead of regular all-purpose flour. Almond flour is, in fact, the perfect subsitution, since almonds are a key ingredient in Stollen bread to begin with.
To reduce the carbs even more in this naturally gluten-free Stollen, sweeten the cake with a zero-calorie sugar replacement such as monk fruit and opt for sugarfree chocolate chips and dark chocolate.
Mini Chocolate Chip Stollen will make your taste buds dance
And so will it’s rival: Keto Mini Stollen with optional Marzipan. So, go gluten-free Stollen, keto Stollen, almond flour Stollen. We hope that “Schoki-Stollen,” as Germans affectionately call it, will become your favorite Stollen too.
What’s more, it’s quick and easy to make since there’s no yeast. You can even mix this gem of a keto Stollen by hand in a bowl, so you don’t need any fancy kitchen gadgets.
Trending now: Black Forest Bundt Cake.
Why settle for a regular-sized stollen when you can have a Mini Chocolate Chip Stollen that is twice as fun?
Small but mighty, this Stollen’s delightful mini slices are perfect for sharing with family and friends. While the mini Stollen yields about 10 slices, each slice is gobbled up in 3-4 bites. But remember, almond flour is denser and more filling than regular flour.
To make Chocolate Chip Stollen, here’s what you’ll need
The chocolate chip mixture
- Candied lemon and orange peel – store bought or make it in advance from scratch.
- Chocolate chips – dark chocolate chips or your favorite chocolate chips.
- Almonds – blanched and sliced. To blanch almonds, put them in boiling water for 1–2 minutes. Then, drain, pinch off the skin and slice.
- Dark rum or fresh-squeezed orange juice or water – softs the raisins. If you use alcohol, it also acts as a preservative.
The Mini Chocolate Chip Stollen dough
- Almond flour – adds the tasty flavor of almonds and is naturally low in carbs and high in nutrients.
- Granulated sweetener of choice – sugar or keep the carbs down with a zero-calorie sugar replacement such as monk fruit.
- Cinnamon – Use level spoonfuls of the spices.
- 1 egg
- Vanilla extract
- Lemon zest – from a fresh lemon
The chocolate glaze for Chocolate Chip Stollen
- Your favorite chocolate bar – I use dark or semisweet.
Equipment needed for keto Chocolate Chip Stollen
- Baking sheet
- Parchment paper – to shape and bake the mini Stollen.
From scratch to bite-sized bliss: How to make Chocolate Chip Stollen that’s perfect for your keto, gluten-free journey
1. Marinate the chocolate chips, candied citrus peel and blanched sliced almonds in dark rum, fresh-squeezed orange juice or water for at least an hour or overnight, if possible, so all the liquid is absorbed.
2. Combine the flour, almond flour, sugar (or a zero-calorie sugar replacement such as monk fruit), salt, cinnamon, cardamom and nutmeg in a large mixing bowl to make this gluten-free Stollen.
3. Add the wet ingredients to the flour mixture.
4. Form a dough ball in the bowl.
5. Fold in the chocolate chip mixture.
6. Form a loaf in the bowl.
7. Shape the dough with your hands, if needed. If the dough sticks, wet your hands a little bit.
Then place the loaf on parchment paper on a baking sheet.
Tip: Poke the chocolate chips into the dough so they are covered. Otherwise, they may burn. Now you are ready to bake the naturally gluten-free Stollen.
8. Leave the Chocolate Chip Stollen on the parchment paper while it cools so you don’t have to worry about it crumbling. Once it is cool, pour a melted chocolate bar over the Stollen. Remove the parchment paper only after the chocolate has fully set. Tip: When serving, use a hot knife to slice through the chocolate shell without cracking it.
I baked two Mini Stollen Cakes at once, a Classic Low-Carb Mini Stollen with Marzipan (left) and the Chocolate Chip Mini Stollen (right). The only difference is that Classic Mini Stollen contains raisins instead of chocolate chips as well as a dusting of powdered sweetener.
Serving Suggestions: Pair your Mini Stollen with complementary beverages
- Serve your keto Stollen with tea or coffee.
- Or be decadent and serve with Glühwein (mulled wine) or a German Feuerzangenbowle (German Fire Punch), which is exactly what my German friends make when I bring over this Stollen.
Creative Chocolate Chip Stollen variations
Try different shapes & pans
- Make Mini Stollen bites. In other words, make cookie balls.
- Bake the dough in a small loaf pan.
- Take your Stollen to the next level and bake it in a mini nonstick tube pan. Just be sure to grease the pan. After all, who says you can’t bake Stollen in a cake pan?
Personalize Chocolate Chip Stollen & introduce new flavors and toppings
- Vary the nuts and fruits. For example, add chopped walnuts instead of chopped almonds.
- Top with powdered sugar instead of melted chocolate
- Spike the melted chocolate with rum or another liquor
Tips and tricks for storing delectable Mini Chocolate Chip Stollen
To store: Store in an airtight bag or container in a cool place for a few days or in the refrigerator for up to a week.
To freeze: You can also freeze this German Christmas bread in a sealed bag or container for up to 3 months.
DID YOU MAKE THIS CHOCOLATE CHIP STOLLEN RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Chocolate Chip Stollen with Almond Flour
- 1 Bowl
- 1 Spatula
- 1 Baking Sheet
- parchment paper
THE CHOCOLATE CHIP MIXTURE
- 1½ ounces candied lemon and orange peel store bought or make it in advance from scratch.
- 2¼ ounces semisweet or dark chocolate chips
- 1 ounce almonds, blanched and sliced
- 3 tablespoons dark rum or fresh-squeezed orange juice or water
THE STOLLEN DOUGH
- 1½ cups almond flour
- 3 tablespoons granulated sweetener of choice
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
- 1 egg
- 3 tablespoons butter
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
THE CHOCOLATE GLAZE
- 2-3 ounces dark or semisweet chocolate about half a chocolate bar
Marinate the chocolate chips the night before if possible
- Marinate the chocolate chips, candied citrus peel and blanched sliced almonds in dark rum, fresh-squeezed orange juice or water for at least an hour or overnight, so all the liquid is absorbed.
Make the Stollen dough
- Combine the flour, almond flour, sugar (or a zero-calorie sugar replacement such as monk fruit), salt, cinnamon, cardamom and nutmeg in a large mixing bowl.
- Add the egg, butter, vanilla, lemon zest.
- Drain any remaining liquid from the chocolate chip mixture. Then fold the chocolate chip mixture into the dough.
- Mix and shape the dough into a loaf in the bowl. Use your hands or a spatula. If the dough sticks, wet your hands a little bit.
Transfer the Chocolate Chip Stollen to parchment paper & bake
- Put some parchment paper on a baking sheet.
- Put the Stollen loaf on the parchment paper.
- Poke the chocolate chips into the dough so they are covered. Otherwise, they may burn or fall off.
- Bake the cake at 350 degrees for 20-25 minutes.
Add the chocolate glaze
- Leave the Chocolate Chip Stollen on the parchment paper while it cools so you don't have to worry about it crumbling. Once it is cool, pour about half of a dark melted chocolate bar over the Stollen. Remove the parchment paper only after the chocolate has fully set. Tip: When serving, use a hot knife to slice through the chocolate shell without cracking it.