STOLLEN MAGIC cake mix for low carb & gluten free stollen X-MAS soyfree keto NO added sugar

Basic baking mix for carbohydrate reduced & gluten free protein pastry with sweeteners

More than 90 % less carbohydrates than regular pastry!

Christmas with Dr. Almond – a really delicious Christstollen must not be missing!
With our STOLLEN MAGIC baking mix, you can now easily enjoy your favourite stollen cake in a low-carb and gluten-free version. Just prepare the baking mix, refine with fruits or nuts and/or a juicy filling of your choice and bake away!

The preparation is quite easy, as always: you just need to add some eggs and best butter.

IMPORTANT: As our Stollen Magic contains no added sugar, the stollen can’t be kept for as long as traditional stollen containing wheat and sugar – it is fact that sugar is also an excellent preservative.
We therefore recommend to enjoy the stollen fresh from the oven, this way it tastes best anyway.

INGREDIENTS: Almonds, almond flour*, psyllium seed husks, citrus fiber, bamboo fiber. Contains less than 2 %: Bourbon vanilla, cinnamon, orange peel, allspice, aniseed, coriander, star anise, nutmeg, cloves, rock salt, rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, flavouring vanillin, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (Vitamin C). * = deoiled. May contain traces of shell parts, other nuts, oilseeds and peanuts.

Basic Recipe für 1 stollen cake (approx. 500 g from 200 g baking mix):

You need additionally:
• 100 g butter (melted)
• 3 eggs size M optional: some butter and erythritol powder to create a snowy icing
• optional: 50 – 150 g dried fruits or chopped nuts to add into the dough and / or 100 – 200 g filling of your choice (e.g. Dr. Almond Hazelnut Filling)

Important: dried fruits should be put to soak before you start (e.g. water or rum)

1.) Mix 200 g Stollen Magic with 100 g melted butter.
2.) Add 150 ml water and 3 eggs and stir until the dough comes loose from the bowl. Optionally knead in fruits or nuts and/or roll the dough with wet hands and spread filling.
3.) Roll the dough with wet hands into a log-like stollen and place it on a baking tray covered with baking paper.
4.) Bake the stollen in preheated oven at 150 °C for approx. 60 min in a convection oven or approx. 70 min without convection. Wrap into a cloth when still hot and let cool on a wire rack. Optional: Butter the lukewarm stollen and sprinkle generously with erythritol powder.
Store in refrigerator no later than 1 day after baking and consume within 3 – 4 days. Can be kept frozen for up to 6 month.

Recipe options:
Preparation with yeast: Mix 1 pack of dry yeast or 1/2 cube of fresh yeast with 1/2 tsp honey or sugar and dissolve in 150ml warm water (max. 40°C), cover the bowl and leave to rest for approx. 30 min until yeast starts foaming. Mix the dough with 100g melted butter, add yeast water and 3 eggs and continue with steps 3.) or 4.) (see above).

Juicy cream cheese stollen: Replace 150ml water in the basic recipe with 250 – 300g cream cheese (quark).

Mini stollens or stollen cake-candy: Reduce baking time by 15 – 20 min.

You’ll find numerous further recipe ideas for delicious stollens with various fillings in our recipe blog.