This keto panettone recipe is for all of you who miss this wonderful Italian Christmas bread! My sugar free panettone has an almond flour yeast dough. I have used chocolate chips instead of the traditional dried fruit to keep the carb count in check.
Panettone is one of the most popular Christmas cakes all over the world. I have been lusting after a slice for years, so I decided create this keto recipe.
It contains all the flavors you'll find in a regular panettone - allspice, orange and lemon zest - but none of the carbs.
Alongside my keto mince pies, the low carb stollen and these keto gingerbread cookies it has become a must make during December.
Ingredients
Below are the ingredients you'll need:
- Almond flour: I used ground almonds, which is the same as regular almond flour in the US. Reduce the amount by â…“ cup if your almond flour is super-fine.
- Whey protein isolate: This helps to make the batter fluffy.
- Baking powder
- Xanthan gum - For a stronger crumb structure.
- Active dry yeast: Make sure it's fresh.
- Inulin: I'm using it to activate the yeast.
- Eggs
- Butter
- Almond milk
- Granulated low carb sweetener: An erythritol blend with monk fruit sweetener works well, as would allulose. Don't use xylitol. Since it inhibits the growth of bacteria it may counteract the growth of yeast (which is a fungus).
- Sugar free chocolate chips: Or use 90% chopped chocolate such as Lindt
- For flavour: orange and lemon zest, allspice, cardamom, vanilla extract, Brandy
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Proof the yeast by adding it to some warm almond milk and inulin. Cover and put in a warm place to ensure it starts to bubble.
Step 2: Mix the dry ingredients in a large mixing bowl – almond flour, unflavoured whey protein powder, granulated sweetener, baking powder, cardamom, allspice, the grated orange and lemon zest and xanthan gum.
Step 3: In a second large mixing bowl, beat the eggs until frothy.
Step 4: Add the melted butter, yeast mixture, remaining almond milk and Brandy or Rum to the eggs and mix until well-combined. Then, add the dry ingredients and blend. A sticky dough will form.
Note - the image above is from my first batch. In my second batch I used 1 ½ the amount of dough to fill the panettone springform. Therefore, I recommend using a large mixing bowl over a food processor.
Step 5: Last, stir in the sugar free chocolate chips and flaked almonds.
Step 6: Generously grease the sides of a panettone springform pan and line the bottom with parchment paper. Fill in the dough and smoothen the top with a spatula.
Step 7: Cover and rest in a warm place until the dough has fluffed up and increased in size noticeably.
Step 8: Bake until golden brown. Test with a skewer to ensure there are no crumbs sticking. Cool completely before releasing from the springform.
Expert Tips
I have made several recipes with an almond flour yeast dough, such as Keto Butter Cake or keto focaccia. Please follow the tips below for a good rise.
The right temperature: This is key with all yeast cake recipes! Anything too hot will kill the yeast, as will anything too cold. Yeast needs warmth to rise.
Eggs must always be room temperature. The milk needs to be lukewarm. I also let the melted butter cool to lukewarm before I add it to the dough.
The best place to let yeast rise is your oven. Simply put it on the lowest setting (around 40 Celsius) and cover the panettone lightly with a tea towel. Yeast wants to be cuddled and it does not like draughts.
Proof the yeast: It is an essential recipe step to check the yeast is active. It should start foaming and doubling in size. Otherwise start again with a different batch.
Recipe FAQs
You get the same flavor, but not the same texture. Almond flour panettone is denser than the fluffy, airy crumb you find in wheat panettone.
Sure. You could buy individual paper panettone molds. Or use a muffin pan. The baking time will be shorter, probably 25 minutes.
Of course. You could use ¼ cup raisins and ¼ cup sugar free dried cranberries. Raisins are not keto-friendly, but ¼ cup won't send the carb count through the roof. Or, use ½ cup of the cranberries.
Yes. Use coconut oil instead of the butter.
You need inulin to activate the yeast. If you don't have it, use honey or sugar instead. Don't worry - no sugar will remain post bake. The yeast "feeds" on it.
You can replace it with another protein powder. If you use more almond flour, the crumb texture will be heavier.
Notes
Whilst the yeast dough did rise well, it did not rise further in the oven. Therefore, the panettone did not have a domed top after baking.
Perhaps you'd get a better rise if you used individual panettone moulds.
Another thing I'd like to test next time is using super-fine almond flour (using â…“ cup or 35 grams less. Also I'd replace â…“ cup of the almond flour with 2 tablespoons of psyllium husk powder.
Both would make the batter lighter in structure and may help with rise.
Storage
Keto panettone keeps in an airtight container at room temperature for up to 10 days. Alternatively, store in the fridge for up to 2 weeks.
Suitable for freezing. Freeze sliced for up to 3 months.
More Sugar Free Christmas Recipes
You can build your entire Xmas menu from the website, from turkey and keto stuffing to roasted Brussels sprouts and christmas cake.
And don't miss my post with these Santa-approved keto christmas cookies!
Recipe
Low Carb Keto Chocolate Chip Panettone
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- panettone springform 16 cm diameter x 10 cm height, or panettone mould
Ingredients
To proof the yeast
- 1 ½ sachet active dry yeast 12g / about 3 tsp
- â…“ cup almond milk unsweetened 80 ml / lukewarm
- 2 tablespoon inulin
Wet ingredients
- 5 eggs large room temperature
- â…“ cup butter melted, 76g
- â…“ cup almond milk 80ml / warm. This is in addition to the almond milk used to proof the yeast
- 2 teaspoon Rum or Brandy optional - or 1 teaspoon rum aroma
- 2 tsp vanilla extract
Dry ingredients
- 4.5 cups almond flour 450g *** see notes
- ½ cup whey protein powder 50g
- â…” cup granulated sweetener 130g - use up to 1 cup for a sweeter bread
- 3 teaspoon baking powder
- â…“ teaspoon xanthan gum
- zest of 1 orange
- zest of 1 lemon
- 1 teaspoon allspice
- ¼ teaspoon cardamom
- ½ cup sugar free chocolate chips 90g, or 90% chopped chocolate
- â…“ cup flaked almonds 30g
Instructions
- Proof the yeast by adding it to ½ of the warm almond milk (40C/105F) together with 2 tablespoon inulin. Cover and put in a warm place for around 7 minutes to ensure it starts to bubble.
- Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, granulated sweetener, baking powder, cardamom, allspice, the grated zest of 1 orange and 1 lemon and xanthan gum.
- In a second bowl, beat the eggs until frothy, about 2 minutes.
- Add the melted butter, yeast mixture, remaining almond milk and Brandy or Rum to the eggs and mix until well-combined. Then, add the dry ingredients and blend. A sticky dough will form.
- Last, stir in the sugar free chocolate chips.
- Generously grease the sides of a panettone springform pan and line the bottom with parchment paper. Fill in the dough and smoothen the top with a spatula.
- Cover with oiled cling film and / or a tea towel and rest in a warm place (I put mine in the oven on the lowest setting) for 2 hours or until the dough has fluffed up noticeably. Mine almost doubled in size.
- Preheat the oven to 175 Celsius / 350 Fahrenheit.
- Bake for 40-45 minutes or until golden brown and a skewer inserted comes out without crumbs sticking. After 15 minutes place an aluminium foil lightly on top of the pan to avoid excessive browning.
- Cool completely before releasing from the springform.Â
Elizabeth
For the proofing you mention 1/3 cup warm almond flour, then in the directions you mention 1/2 cup warm almond milk?
Katrin Nürnberger
I used 2 x 1/3 cup of almond milk. The first 1/3 cup is used when proofing, the second 1/3 cup is used after. With 1/2 of almond milk I did not mean 1/2 cup, but half the amount. Sorry that was unclear!
Tiffany
Is there any substitute for the whey protein powder? I’m allergic.
Katrin Nürnberger
You could try another protein powder - perhaps egg white protein powder would be the best. You can also try using more almond flour instead. However, I have not tried it myself. Using more almond flour will definitely make the batter heavier. The protein powder gives it a lighter texture.
Angela Perkins
Can you use something other than inulin?
Katrin Nürnberger
Yes. You can use sugar or honey. I explain it all in the post.
Elly
Thank you very much for this recipe. Mine tasted amazing and so close to the real thing. Will definately make it again
Annemarie
So thrilled to find this recipe as I purchased the exact same Panettone mould a couple of months ago in the hope I could find a good low carb recipe. Would really like to try this soon and have all the ingredients except almond milk.Just wondering do you think I could swap the almond milk for pea milk? I have a carton of it that I need to use, or is almond milk critical to the recipe? Thanks so much, I can’t wait to try this and your Stollen recipe. Merry Christmas
Katrin Nürnberger
I think any nut milk or even dairy milk will work. Keep me posted!
Victoria Davis
Thank you, thank you! Since I've had only success with your recipes I'm looking forward to the same with the Panettone.. and it's one of the few holiday things I truly miss, along with Christmas Pudding (No longer.. yours is a keeper!!).
Now, do you have any tweaks for Rugelach dough??? I'd 'kill' for that 🙂
Katrin Nürnberger
Glad to hear this! I actually have a Rugelach recipe in my Keto Cookie cookbook. It's pretty awesome low carb version of Rugelach 🙂
Victoria Davis
Fantastic, I'm on the hunt! Will report back.
Thanks for making our holidays happier.
And we wish you and your family all the joys of the season!
Thanks again, Katrin, for all you do.
~ Tory
Colleen Schoneveld
This looks wonderful.
How important is the whey protein powder?
What can I use instead?
Katrin Nürnberger
The whey protein makes the batter lighter, that's why I would not omit it. But in theory you should be able to use more almond flour.
Donna B.
I'm dying to make this as I love panettone; however, I'm having a very hard time finding the panettone spring form pan. What are the dimensions of the pan you are using? I hope to find something close. Thank you!
Donna B.
Would the panettone baking paper work? Not sure if they are sturdy enough for a heavier dough. Thanks!
Katrin Nürnberger
From memory, the panettone paper is pretty strong. But I haven't tried it myself!
gjeanieg
Katrin, this looks great and I look forward to trying it. I have pans of many different shapes and sizes, but I do not have a Panettone pan and don’t really think I need to buy one. What other size would you suggest.? I know it’s going to rise. Thank you!
Katrin Nürnberger
At 16 cm diameter my panettone springform in smaller than all cake pans I own. If you don't want to buy one like this I would suggest to simply use a muffin pan and make individual mini-panettones.