Keto Panettone Recipe: A Low-Carb Twist on an Italian Classic

This keto panettone recipe puts a delicious low-carb twist on a classic Italian holiday dessert. With almond flour and dark chocolate chips, you can enjoy it guilt-free!

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Are you ready to revolutionize your holiday baking? Dive into the world of keto-friendly treats with this low-carb twist on the classic Italian panettone. You’ll be amazed at how closely this gluten-free, grain-free, and dairy-free version mimics the traditional Christmas favorite. Don’t let the low-carb label fool you – this panettone is buttery, soft, and perfect for everyone, regardless of your dietary preferences. Follow along as we guide you through creating this moist, dense delight that captures the essence of the original while keeping your carb count in check. Get ready to impress your family and friends with a guilt-free holiday indulgence that you can enjoy year-round!

Introduction to Keto Panettone

What is Keto Panettone?

Keto Panettone is a low-carb twist on the traditional Italian Christmas bread. This gluten-free Panettone maintains the rich, buttery flavor of the classic version while fitting into a ketogenic lifestyle. You’ll love how this recipe captures the essence of the holiday favorite without the high carb count.

Why Choose Keto Panettone?

By opting for a keto Panettone, you’re treating yourself to a delicious dessert that won’t spike your blood sugar. This version is perfect if you’re following a low-carb diet or if you’re looking for a gluten-free alternative. You’ll still enjoy the festive flavors and satisfying texture, but with fewer carbs and no gluten.

Ingredients Needed for Keto Panettone

To make your keto Panettone, you’ll need almond flour as the base, which provides a nutty flavor and keeps the carb count low. Erythritol serves as a sugar substitute, offering sweetness without the calories. Xanthan gum helps bind the ingredients, creating a texture similar to traditional Panettone. Don’t forget the classic add-ins like dark chocolate chunks and sugar-free dried fruit to give your Panettone that authentic taste and appearance.

500 g ultra fine almond flour (5 cups)
250 g granulated sugar (1¼ cups) for gluten-free version, or 300 g granulated Erythritol for keto version (1½ cups)
4 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
Panettone flavor (the dosage depends on the brand, so follow the directions on the package)
12 eggs
70 g chopped dark chocolate (at least 70-80% cocoa for low-carb version) or dark chocolate chips (⅓ cup plus 1 tbsp)
100 g raisins (⅔ cup) or candied fruit – omit this ingredient or reduce the amount if you are following the keto diet.

Selecting the Right Panettone Mold Size

For this recipe, we used a 500g (approximately 1 lb) panettone mold, but you can opt for the size that best suits your needs. We recommend not choosing molds larger than 500g, as this could lead to challenges during the baking process. You can purchase panettone molds at stores that sell baking supplies and equipment, or online retailers. I personally bought mine on Amazon.

If you have leftover batter, small ceramic ramekins or muffin tins will work great for mini keto Panettones.

Gluten Free Panettone Video Tutorial

Step-by-Step Instructions for Making Keto Panettone

Creating a delicious keto Panettone is easier than you might think. Follow these steps to make your own low-carb version of this Italian classic

Mix the Dry Ingredients

In a large bowl, combine the almond flour, erythritol, baking powder, salt, and xanthan gum. Whisk these together thoroughly to ensure even distribution of the leavening agents (2).

Add Wet Ingredients

Next, add the Panettone flavoring and eggs to your dry mixture (3). Use an electric mixer to beat the batter until it’s smooth and well combined. This step is crucial for achieving the right texture in your gluten-free Panettone.

Incorporate the Mix-ins

Gently fold in the chocolate chips and raisins (4), distributing them evenly throughout the batter. This adds the classic flavors and textures that make Panettone so special.

Bake Your Keto Panettone

Pour the batter into your Panettone mold (5). Bake in your preheated oven at 200 °C (392 °F) until it rises, then reduce the temperature to 160 °C (320 °F) and continue baking until a skewer inserted into the center comes out clean. Let it cool before slicing and enjoying your low-carb Italian treat!

Keto Panettone Recipe: A Low-Carb Twist on an Italian Classic

Tips for Perfectly Baked Keto Panettone

Monitor Oven Temperature Closely

Baking a gluten-free Panettone requires precise temperature control. Start with a hot oven at 200 °C (392 °F) to help the dough rise, then reduce the heat to 160 °C (320 °F) for even baking. Use an oven thermometer for accuracy, as many ovens can be off by several degrees.

Perfect the Toothpick Test

To determine if your keto Panettone is fully baked, insert a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, your Panettone is ready. If it’s still wet or gooey, continue baking in 5-minute intervals, checking frequently to avoid overbaking.

Cool Properly for Best Texture

Once your keto Panettone is baked to perfection, resist the urge to slice into it immediately. Allow it to cool completely in the pan for at least an hour. This cooling period lets the structure set, resulting in a moist, tender crumb that won’t fall apart when sliced.

Storing Your Gluten Free Keto Panettone

Once your keto Panettone has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the Panettone and freeze individual portions for up to 3 months. This allows you to enjoy your gluten-free Panettone well beyond the holiday season.