Ingredients

1.

Almond flour
1.5 cup
2.

Water
1.5 tbsp
3.

Powdered Erythritol (Icing Sugar)
6 tbsp
4.

Almond extract
0.5 tsp
5.

Baking Aids Xanthan Gum
1.25 tsp
6.

Boiling water
2 tbsp
7.

Rum extract
1 tsp
8.

Raisins
2 tbsp
9.

Lemon Peel Or Zest Raw
1 tbsp
10.

Orange Peel Or Zest Raw
2 tbsp
11.

Slivered Almonds
0.25 cup
12.

Raw egg
1 medium
13.

Sour cream
0.25 cup
14.

Melted Butter
3 tbsp
15.

Vanilla extract
1 tsp
16.

Coconut flour
0.33 cup
17.

Erythritol Granulated
0.25 cup
18.

Baking powder
2 tsp
19.

Cinnamon
0.5 tsp
20.

Cardamom, ground
0.13 tsp
21.

Salt
1 dash

Instructions

1.
To a small bowl, add 2 tbsp of hot water, rum extract, lemon zest, and orange zest. Roughly chop the raisins and add them to the bowl. Let everything soak for 15-20 minutes.
2.
To prepare the egg-free marzipan, add ½ cup almond flour, 4 tbsp powdered erythritol, and ¼ tsp xanthan gum to a food processor. Blend until the dry mixture resembles a fine powder. If you don't have a food processor, you can whisk these ingredients together in a bowl.
3.
Add the water and almond extract to the food processor. Blend until a rough dough comes together. Make sure that no almond flour is left at the bottom of the food processor.
4.
Transfer the dough to a bowl. Knead for a couple of minutes until a smooth dough forms. If the dough is sticky, add a little more almond flour. If it's too dry, add a tsp or 2 of water.
5.
Cut a large piece of cling film and lay it flat on your work surface. Shape the dough into a log and place it on the plastic. Wrap the cling film around the dough, secure it from both sides, roll it until it becomes a smooth 12 cm ( 4.7") cylinder, press it slightly, and place it in the fridge to firm up.
6.
Preheat your oven to 180 C/ 350 F and line a baking sheet with parchment paper or aluminum foil. To a large bowl, add the egg, sour cream, 2 tbsp melted butter, and vanilla extract. Whisk until incorporated.
7.
In another bowl, whisk the remaining almond flour, coconut flour, granulated erythritol, baking powder, 1 tsp xanthan gum, cinnamon, cardamom, and salt. Add it to the wet mixture. Add the soaked mixture and almonds as well.
8.
Whisk until smooth, then let sit for 5 minutes to thicken. The dough should feel pliable but not too wet. If it's too wet, add extra coconut flour 1 tbsp at a time.
9.
Transfer the dough onto the lined baking sheet and press it into a 12*17 cm ( 4.7" * 6.7") rectangle. Take the marzipan out of the fridge and place it in the middle of the dough. Lift one side of the parchment paper to fold the dough over the marzipan.
10.
Wet your hands and press the stollen into shape. Seal the dough from the bottom and edges, ensuring the marzipan is not exposed. Transfer the baking sheet to the oven.
11.
Bake for 40-45 minutes until golden brown. After the 20 minute mark, cover the stollen with aluminum foil if it's browning too fast. It should be done when an inserted toothpick comes out dry- don't insert the toothpick through the marzipan; that's supposed to stay wet.
12.
Take the stollen out of the oven and brush it with 1 tbsp of melted butter. Dust with 2 tbsp of powdered erythritol. Let it cool completely before cutting it into 10 slices.