Low Carb Keto Chocolate Chip Panettone

5 from 4 votes

Low Carb Keto Chocolate Chip Panettone

This keto panettone is my healthy gluten free version of the Italian Christmas bread. It's great for sharing over the festive season. Since it's a yeasted sweetbread, it takes a little while to make, but it's so worth it! My whole family loved it, and I hope so will yours.

Prep Time10

Cook Time40

Rising time2

Total Time2 50

Course: Dessert

Cuisine: Italian

Servings:

Calories: 274kcal

Author: Katrin Nürnberger

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
⅓ cup almond milk unsweetened 80 ml / lukewarm
2 tablespoon inulin

Wet ingredients

5 eggs large room temperature
⅓ cup butter melted, 76g
⅓ 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
⅔ cup granulated sweetener 130g - use up to 1 cup for a sweeter bread
3 teaspoon baking powder
⅓ 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
⅓ 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.

Notes

3.9g net carbs per serving. Makes 16 servings.

***If your almond flour is super fine and / or fat reduced, reduce the amount by ⅓ cup / 35g.

You need the inulin to feed the yeast. If you don't have any, use sugar or honey instead. The theory is that no sugar will remain post bake.

Do not skip the step of proofing the yeast. It's essential! Also, make sure your eggs are room temperature and the milk and butter are warm (not hot and not cold!) so the yeast can thrive.

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 or freeze pre-sliced for up to 3 months.

Nutrition