DRY INGREDIENTS

Ground Sunflower Seeds = 240 g (2 cups)

Whole Psyllium Husk = 14 g (1 1/2 tbsp) (Note: The psyllium husks must be ground until half its original volume then weight it.)

Baking Powder = 8 g (2 tsp)

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

Salt = 2 g (1/2 tsp)

Unsweetened Dried Cranberries = 23 g (3 tbsp)

Chopped toasted pecans = 20 g (4 tbsp) (OR any nuts)

Orange zest = 1 orange

Lemon zest = 1 lemon

WET INGREDIENTS

Eggs = 4 large egg whites (140 g) (OR 25 g egg white powder + 140 ml room temperature water to be added into the wet ingredients)

Apple Cider Vinegar = 15 ml (1 tbsp)

Rum Extract = 1 to 2 tsp (Note: You can also use rum, but you need to reduce the amount of milk accordingly)

Unsalted Butter (softened) = 30 g (2 tbsp)

YEAST MIXTURE

Instant or Rapid Rise Yeast = 12 g (3 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.)

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

2.  Preheat the oven at 210F or 100C if you are using the oven to proof the dough. If not, preheat at 350F or 180C.

3.  Add all the yeast mixture into a bowl, stir to mix then set aside. This is to check the condition of the yeast.

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

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

6.  Lastly, add the butter and mix until well combined.

7.  Place the dough into a panettone mold up to 1/2 or 3/4 high. In the video, I used a panettone mold with the size of 112 x 85 mm or 4.4 x 3.3 inch. I also used 2 mini baking cups with the size of 70x50 mm or 2.8x2 inch. This recipe makes 1 big panettone and 2 mini ones.

8.  Spread the top of the dough evenly then sprinkle with coconut flour or oat fiber to prevent the dough from sticking to the towel.

9.  Cover with a towel loosely and proof at a warm area or in the oven. If using the oven, place a baking dish with boiling water below the rack with the dough. Proof at 210F or 100C for about 20 minutes or until the dough is well risen. 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. After proofing, remove the dish with water.  

10. Once the dough has risen well enough, brush with egg wash (1 egg yolk + 1 tbsp water).

11. Bake at the lowest rack at 350F or 180C for 30 minutes for the mini panettone and 50 minutes for the big panettone. If you used the oven to proof the dough, just increase the heat to 350F or 180C.

12. The panettone can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week and freeze for up to 3 months.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 3.5 g

Dietary Fiber = 1.1 g

Net Carb = 2.4 g

Calories = 79

Total Fat = 6.4 g

Protein = 2.8 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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