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Sugar-Free Christmas Almond Stollen (No Flour)
Rich almond and coconut-flour stollen folded with cream cheese, cranberries, orange zest and toasted almonds. Dusted with powdered erythritol.
25 min prep / 85 min total
236 kcal
5.2g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 150 galmond flour
- 50 gcoconut flour
- pinchHimalayan salt
- 8 gpsyllium husk
- 2 tspbaking powder
- 1 tspcinnamon
- ½ tspvanilla powder
- ½ tspnutmeg
ground
- 40 gdried cranberries
unsweetened, soaked
- 3eggs
- 80 gGreek yogurt
thick
- 110 gbutter
softened
- 120 gcream cheese
- 30 gerythritol
or allulose
- 1 tbsporange zest
- 40 galmonds
toasted and chopped
- powdered erythritol
for dusting
Instructions
Whisk almond flour, coconut flour, salt, psyllium, baking powder, cinnamon, vanilla and nutmeg together.
Beat in the eggs, Greek yogurt, softened butter, cream cheese, erythritol and orange zest until the dough is smooth.
Fold in the drained cranberries and toasted almonds, then shape into a stollen loaf with oiled hands.
Bake at 350°F (180°C) for 50-, tenting with foil after if the top is browning too fast.
Cool completely for at least an hour, then dust heavily with powdered erythritol in two layers.
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