Low Carb Keto Chocolate Chip Panettone

Name: Low Carb Keto Chocolate Chip Panettone
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 50 min
Yield: 16 serving
Ingredients: 1 ½ active dry yeast; ⅓ cup almond milk; 2 tablespoon inulin; 5 egg; ⅓ cup butter; ⅓ cup almond milk; 2 teaspoon rum; 2 tsp vanilla extract; 4.5 cups almond flour; ½ cup whey protein powder; ⅔ cup granulated sweetener; 3 teaspoon baking powder; ⅓ teaspoon xanthan gum; orange; lemon; 1 teaspoon allspice; ¼ teaspoon cardamom; ½ cup chocolate chips; ⅓ cup almonds

User Reviews

5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
40 mins
Rising time
2 hrs
Total Time
2 hrs 50 mins
Servings
16
Calories
274 kcal
Course
Dessert
Cuisine
Italian

Low Carb Keto Chocolate Chip Panettone

Raiden Walker

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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.

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Ingredients

Servings

To proof the yeast

1 ½ active dry yeast 12g / about 3 tsp, sachet
⅓ cup almond milk 80 ml / lukewarm, unsweetened
2 tablespoon inulin

Wet ingredients

5 egg room temperature, large
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 optional - or 1 teaspoon rum aroma, or brandy
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
orange zest of 1
lemon zest of 1
1 teaspoon allspice
¼ teaspoon cardamom
½ cup chocolate chips 90g, or 90% chopped chocolate, sugar free
⅓ cup almonds 30g, flaked

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Instructions

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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

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.