DRY INGREDIENTS

Almond Flour = 180 g / 1 1/2 cup

Whole Psyllium Husk = 13 g / 1 1/2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh 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 to 1 orange

Lemon zest = 1/2 to 1 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) =100 ml / 6 3/4 tbsp

NOTE:1.  The temperature for the milk 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 will not kill the yeast. The very warm temperature actually wakes the yeast up from its dormant state so that it will get to work.

2.  Sugar is optional as it only feed the yeast, not activate it.  Without sugar, the yeast can actually feed on the sugar from the bread ingredients, especially the flours. But if you feel more comfortable then feel free to add a pinch of sugar or inulin 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.  Combine the yeast and milk in 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.  Spoon 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.

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 1 hour 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 1 hour, remove the tray with dough and the dish with water. Do not turn off the oven heat or increase the temperature.

16. Brush with egg wash.

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 1 hour. If the top is browning too fast, cover with foil midway of baking.

19. These panettones can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 8.1 g

Dietary Fiber = 3.7 g

Net Carb = 4.4 g

Calories = 159

Total Fat = 11.7 g

Protein = 5.6 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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