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!
Equipment
- 1 500 g panettone mold
Ingredients
- 500 g ultra fine almond flour
- 250 g granulated sugar 1¼ cups for gluten-free version, or 300 g granulated Erythritol for keto version
- 4 tablespoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons xanthan gum
- Panettone flavor
- 12 eggs
- 70 g chopped dark chocolate at least 70-80% cocoa for low-carb version or dark chocolate chips
- 100 g raisins or candied fruit (omit this ingredient or reduce the amount if you are following the keto diet)
Instructions
- Preheat your oven to 200 °C.
- 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.
- Next, add the Panettone flavoring and eggs to your dry mixture. Use an electric mixer to beat the batter until it’s smooth and well combined.
- Gently fold in the chocolate chips and raisins, distributing them evenly throughout the batter.
- Pour the batter into your Panettone mold. Bake 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!