DRY INGREDIENTS

Almond Flour = 90 g / 3/4 cup

Golden Flaxseed (Finely Ground) = 90 g / 3/4 cup

Whole Psyllium Husk = 13 g / 1 1/2 tbsp (Note: The psyllium husks must be ground until half its original volume then weight it.)

Baking Powder = 6 g /1 1/2 tsp

Monk fruit = 50 g / 1/4 cup (Or other keto friendly sweetener).

Salt = 2 g / 1/2 tsp

Unsweetened Dried Cranberries = 23 g / 3 tbsp

Almond Nibs (lightly toasted) = 20 g / 4 tbsp

Orange zest = 1/2 orange

Lemon zest = 1/2 lemon

WET INGREDIENTS

Eggs = 4 large egg whites (143 g)

Rum Extract = 5 ml / 1 tsp (Note: You can also use rum, but you need to reduce the amount of milk accordingly)

Butter (softened) = 30 g / 2 tbsp

YEAST MIXTURE

Instant or Rapid Rise Yeast = 6 g / 1 1/2 tsp

Pea Milk or Almond Milk (Unsweetened) =120 ml / 1/2 cup (The temperature for this liquid should be between 120 to 130F or 50 to 56C. You can use the microwave to heat it up. Do not worry as this temperature would not kill the yeast. The very warm temperature actually wakes the yeast up from its dormant state so that it will get to work.)

Note: Sugar is optional as it only feed the yeast, not activate it.  Without sugar, the yeast can actually feed on the little sugar from the bread ingredients, especially the flours. But if you feel more comfortable then feel free to add a pinch of sugar to the mixture. As long as you can see some bubbles on the mixture that means the yeasts are in good condition.

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 210F or 100C.

3.  Prepare some boiling water for proofing the dough.

4.  Pour the yeast mixture into a bowl, stir to mix then set aside.

5.  In a bowl, add all the dry ingredients and mix until well combined.

6.  Add the wet ingredients including the yeast mixture (except the butter) and mix until a soft dough is formed.

7.  Add the butter and mix to combine.

8.  Place the dough into a panettone mold. In the video, I used a panettone mold with the size of 112 x 85 mm or 4.4 x 3.3". This recipe makes 1 panettone of this size. I also made another batch of this recipe which yielded 4 mini panettones. The size of these mini panettone is 70x50 mm or 2.8x2 inches.

9.  Spread the top of the dough evenly then sprinkle with coconut flour to prevent the dough from sticking to the towel.

10.  Cover with a towel loosely.

11. Pour the boiling water into a baking dish and place it at the bottom of the oven.

12. Place the baking tray with dough just above the dish with boiling water.

13. Close the oven door and proof for about 40 to 60 minutes at 210F or 100C. This temperature will not kill the yeast. In fact, it is very conducive for the yeast to thrive together with the moisture from the boiling water.

14. Do not open the oven door. Just make sure the boiling water is sufficient.

15. After the dough has risen nicely, remove the tray with dough and the dish with water. Do not turn off the oven heat or increase the temperature.

16. Make a criss crosscut (optional) and brush with an egg wash (1 egg + 1 tbsp water).

17. Return to the oven to bake at the lowest rack. Increase the oven heat to 350F or 180C. It is not necessary to preheat the oven to this level as the dough can continue to rise while the oven is increasing its heat until a certain point.

18. Bake for about 40 minutes for the mini panettone and 60 minutes for the bigger panettone. If the top is browning too fast, cover with foil around midway of baking.

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[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 10.5 g

Dietary Fiber = 6.1 g

Net Carb = 4.4 g

Calories = 170

Total Fat = 12.2 g

Protein = 6.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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