If you love the rich flavors and festive aroma of traditional Stollen bread, this almond flour Stollen recipe offers a delightful twist on the classic. This gluten-free Stollen is just as yummy and satisfying as the original.
Want to make this low carb Stollen recipe with chocolate chips? Try mini keto Chocolate Chip Stollen.
Why I Love This Almond Flour Stollen Recipe
This gluten free version offers all the classic Stollen flavors, minus the refined flour and sugar. It’s packed with:
- Almonds, raisins, and fresh lemon zest.
- Candied citrus peels (lemon and orange): You can also make a sugar-free version of candied citrus peels.
- Warm spices like cinnamon, cardamom, and nutmeg.
To make it healthier, we’ve added a few keto-friendly swaps:
- Almond flour replaces high-carb all-purpose flour, enhancing the recipe while staying true to the original. After all, ground almonds are already a key Stollen ingredient.
- Monk fruit sweetener is an optional zero-calorie substitute for refined sugar.
- Sugar-free keto marzipan can be rolled into the dough for an extra treat.
The result? A flavorful, naturally gluten free Stollen that’s perfect for anyone on a low-carb, ketogenic, or diabetic-friendly diet.
Clockwise from top left: Round Quarkstollen, Low-Carb Chocolate Chip Stollen, Gluten-Free Almond Flour Stollen, and classic Christmas Stollen.
Almond Flour Stollen Is Small but Satisfying
This cute, gluten free mini Stollen loaf yields about 10 slices – just right for sharing with friends and family. Each slice is rich and satisfying, with just 3-4 bites packing a punch of flavor.
Because almond flour is denser and more filling than traditional flour, a little truly goes a long way!
Almond Flour Stollen: Quick and Easy Recipe
Making traditional Stollen takes time since it requires yeast and rising time.
However, this mini gluten free Stollen recipe is QUICK and hassle-free! With no yeast involved, you don’t have to wait for the dough to rise. Just mix and bake.
Plus, you can make it entirely by hand with just a spoon and bowl – no fancy gadgets required!
Trending now: Sugar free Strawberry Milk Jello.
Ingredients in Mini Almond Flour Stollen
There are several parts to the recipe but it all begins with deciding whether or not to add marzipan.
Make Mini Stollen with or without Marzipan
Including marzipan is purely a matter of taste. This gluten free, low carb Stollen tastes fantastic with or without it.
- Marzipan (optional) – Roll in store-bought marzipan or make homemade Sugar Free Marzipan.
The Raisin Mixture
To maximize flavor, prepare the raisin mixture the night before. That gives the ingredients time to fully absorb the liquid.
- Candied Citrus Peel: Use store-bought or make your own sugar-free Candied Lemon and Orange Peels in advance.
- Raisins or Sultanas: A combination of dark raisins and golden sultanas creates a delightful mix of dried fruit.
- Almonds: Use blanched and sliced almonds. To blanch almonds, boil them for 1–2 minutes, drain, and remove the skins.
- Dark Rum, Orange Juice, or Water: Helps soften the raisins while enhancing their flavor.
Almond Flour Stollen Dough Ingredients
Unlike traditional German bread, gluten-free, low-carb Stollen dough comes together in just minutes. This is primarily because it doesn’t require active dry yeast or time to rise.
Dry Ingredients
- Blanched Almond Flour: Be sure to use fine, blanched almond flour and not coarse almond meal.
- Granulated Sweetener: Use a zero-calorie option like monk fruit sweetener for a keto-friendly twist.
- Salt: Enhances the flavors of the other ingredients.
- Cinnamon: Adds warmth and depth to the dough.
- Cardamom: Offers a floral, slightly citrusy note.
- Nutmeg: Provides a sweet, nutty aroma to complement the other spices.
- Xanthan Gum: Recommended for structure. If your local grocery store doesn’t carry it, it’s available at health food stores or online.
- Lemon Zest: Grate the zest from a fresh lemon peel for a bright, citrusy lift. You could also use orange zest for a different flavor nuance.
Wet Ingredients
- Egg: Binds the ingredients together, giving structure to the dough.
- Butter: Adds richness and moisture, creating a tender crumb.
- Vanilla Extract: Enhances sweetness and adds a subtle, fragrant flavor.
Topping and Decorating Mini Stollen
Don’t forget the buttery finish and powdered sugar on top!
- Butter: Brush on the hot, freshly baked Stollen to lock in moisture.
- Powdered sweetener: Dust the top with powdered sugar, icing sugar, or zero-calorie powdered monkfruit sweetener to keep the Stollen low-carb.
TIP: If you don’t have powdered monk fruit, pulverize granulated monk fruit in a blender.
Equipment You’ll Need
This is what you need to make this mini low carb Stollen recipe.
- Medium Bowl: To soak the raisin mixture.
- Large Bowl or the Bowl of Your Stand Mixer: To mix the dough and combine the ingredients.
- Spatula: To fold and mix the dough with ease.
- Baking Sheet or Cookie Sheet: To bake the mini Stollen.
- Parchment Paper: To shape and bake the mini Stollen so it doesn’t stick to the baking sheet.
- Sieve: Essential for sifting the powdered sweetener over the baked almond flour Stollen for an even, delicate coating.
How to Make Delicious Low Carb Stollen
For best results, marinate the raisin mixture overnight so all the liquid is absorbed.
1. Marinate the raisins, 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 almond flour, granulated sweetener, salt, cinnamon, cardamom, and nutmeg in a large mixing bowl.
3. Add the egg, butter, vanilla extract, and lemon zest.
4. Then, form a ball of smooth dough in the bowl.
5. Drain any remaining liquid from the raisin mixture. Then, fold the raisin mixture into the soft dough.
6. Next, form a loaf in the bowl.
Transfer Mini Gluten Free Stollen to Parchment Paper and Shape
7. Place the loaf on parchment paper. At this point, if you don’t plan to add marzipan, transfer the gluten free Stollen and the parchment paper it’s on to a baking sheet and bake.
8. To add the optional marzipan: Cover the loaf with a sheet of parchment paper and roll the dough into an oval shape.
If you don’t have a rolling pin, use a wine bottle or a similar round bottle. Then, make an indentation in the dough with the rolling pin – this is where you’ll put the marzipan.
9. Peel away the parchment paper and insert the marzipan tube.
10. Use the parchment paper to help you fold the left side of the Stollen over the right side.
11. With your hands, finish shaping the gluten free Stollen. In other words, seal the ends and give it its characteristic hump, if desired.
TIP: Lightly wet your hands so the dough doesn’t stick.
12. Transfer the mini Stollen with the parchment paper to a baking sheet.
IMPORTANT: Poke the raisins into the dough so they are covered. Otherwise, they may burn or fall off.
Also, you may need to cover the Stollen hump with some aluminum foil during the last 10 minutes of baking. Since the hump is taller than the rest of the gluten free German Stollen, it will bake more quickly. So keep an eye on it.
How to Butter and Decorate Baked Gluten Free Stollen
13. After baking the cake in the oven at 350℉ (180℃) degrees until golden brown, immediately use a skewer or toothpick to poke holes in the Stollen. Then, brush the warm Stollen with melted butter. The holes will help the butter penetrate the gluten free Stollen.
14. Next, sift powdered sweetener onto the Stollen cake, tapping the sugar with a spoon as you generously coat the hot, buttered almond flour Stollen. If calories are a concern, use a zero-calorie sugar replacement such as powdered monk fruit.
Cathy’s Serving Tips for This Low-Carb Stollen Recipe
Pair your gluten free, low carb Stollen with beverages that enhance its flavor.
- Tea or Coffee: A classic pairing for a cozy snack.
- Glühwein (Mulled Wine): Add a festive flair with this warm spiced drink.
- Feuerzangenbowle (German Fire Punch): For an extra indulgent, celebratory treat.
Low Carb Stollen Variations That Are Stollentastic!
Much like chocolate chip cookies in America, Stollen invites endless customization to suit your taste.
Mini Stollen in Creative Shapes and Pans
- Mini Stollen Bites: Roll the dough into cookie-sized balls and bake.
- Small Loaf Pan: Create compact loaves for easy slicing.
- Mini Nonstick Tube Pan: Elevate your presentation with a unique shape. Just remember to grease the pan! Who says Stollen can’t be baked in a cake pan?
Experiment with New Flavors and Toppings
- Switch Up the Nuts and Fruits: Try chopped walnuts instead of almonds.
- Swap Powdered Sweetener for Sugar-Free Icing to add a creamy finish.
- Go Chocolatey: Use melted chocolate for the topping or make Keto Chocolate Stollen.
How to Store Gluten Free, Low Carb Stollen
Keep it fresh by storing almond flour Stollen in an airtight container or bag at room temperature for a few days.
To Refrigerate Gluten Free Stollen
For longer storage, refrigerate gluten free Stollen for up to a week in an airtight container.
To Freeze This Low Carb Stollen Recipe
Freeze mini Stollen in a sealed container or bag for up to 3 months.
Almond flour Stollen combines festive flavor and sweet bread perfection for the Christmas season. This wonderful recipe offers the best things about traditional marzipan Stollen with the absence of gluten. Its yummy bread texture, hints of lemon and orange peel, and nostalgic touch make it a must-try holiday treat!
So, enjoy every bite of this versatile and festive treat!
Happy Baking!
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Almond Flour Stollen Recipe: Naturally Gluten Free!
Equipment
- 1 Medium Bowl
- 1 Large Bowl
- 1 Spatula
- 1 Baking Sheet
- 1 Sieve – To sprinkle the powdered sweetener.
- Parchment Paper
- 1 Rolling Pin – A wine bottle or similar round bottle also works.
Ingredients
Marzipan Filling (Optional): Store-Bought Marzipan or Make My Easy Marzipan Recipe.
- 2 Ounces Marzipan
The Raisin Mixture
- 1½ Ounces Candied Lemon and Orange Peel – Store bought or make homemade Candied Citrus Peel.
- 2¼ Ounces Raisins
- 1 Ounces 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 – Use monk fruit for a keto-friendly Stollen.
- ¼ Salt
- ¼ Cinnamon
- ¼ Cardamom
- ¼ Nutmeg
- ¼ Teaspoon Xanthan Gum – Recommended for structure.
- 1 Egg
- 3 Tablespoons Butter
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Lemon Zest
Butter & Decorate the Stollen
- 1 Tablespoon Melted Butter
- ¼ Cup Powdered Sugar or a Powdered Sugar Substitute
Instructions
You'll also find a Visual Walk-Through of the Recipe in the post.
Marinate the Raisins the Night Before If Possible
- Marinate the raisins, 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 Almond Flour Stollen Dough
- Combine the almond flour, sugar (or a zero-calorie sugar replacement such as monk fruit), salt, cinnamon, cardamom, nutmeg and xanthan gum in a large mixing bowl.
- Add the egg, butter, vanilla, lemon zest and mix.
- Drain any remaining liquid from the raisin mixture. Then fold the raisin mixture into the dough.
- Mix and shape the dough into a loaf in the bowl.
Transfer Mini Stollen to Parchment Paper
- Place the loaf on parchment paper.
- IF YOU DON'T PLAN TO ADD MARZIPAN: Slide the mini Stollen with the parchment paper onto a baking sheet and bake at 350℉ (180℃) for 20-25 minutes.
- IF YOU PLAN TO ADD MARZIPAN: Cover the loaf with a sheet of parchment paper and roll the dough into an oval shape, as shown in the photos in the post. If you don't have a rolling pin, use a wine bottle or similar round bottle. Next, make an indentation in the dough with the rolling pin – this is where you'll put the marzipan.
- Peel away the parchment paper and insert the marzipan tube.
- Use the parchment paper to help you fold the left side of the Stollen over the right side.
- With your hands, finish shaping the Mini Stollen. In other words, seal the ends and give it its characteristic hump, if desired. Tip: Gently wet your hands so the dough doesn't stick.
- Slide the mini Stollen with the parchment paper onto a baking sheet.Important: Poke the raisins into the dough so they are covered. Otherwise, they may burn or fall off. Also, you may need to cover the Stollen hump with some aluminum foil during the last 10 minutes of baking. It's higher than the rest of the German Stollen and will bake more quickly, so keep an eye on it.
- Bake the cake at 350℉ (180℃) for 20-25 minutes.
Butter & Decorate Baked Stollen Cake
- Remove from oven and leave it on the parchment paper while it cools so you don't have to worry about it crumbling.Use a skewer or toothpick to poke holes in the Stollen. Then, brush it with melted butter. The holes will help the butter penetrate the mini Stollen.
- Sift powdered sweetener onto the mini Stollen, tapping the sugar with a spoon as you generously coat the hot, buttered almond Stollen.
- The Stollen is a bit delicate when it's hot so let it fully cool on the parchment paper before removing the parchment paper.
Notes
This is easy to make and we loved it. We had some leftover candied fruit and it was a great way to use it.