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Some of you have requested for a Keto Panettone in conjunction with Christmas, so here it is ! It’s a simple version based on my Keto Brioche Bread. It’s soft, fluffy, full of flavors and so delicious. I just eat it straight with a cup of coffee or slather some butter on it.

As usual, please weigh the ingredients for accuracy as not all cups and spoons have the same measurements.

The recipe can be viewed and printed at this link;

[ Total Servings = 16 ]
Per serving ;
Total Carb = 8.3 g
Dietary Fiber = 4.3 g
Net Carb = 4 g
Calories = 139
Total Fat = 9.7 g
Protein = 4.2 g

Coconut Flour = 90 g / 3/4 cup
Golden Flaxseed (Finely Ground) = 90 g / 3/4 cup
Psyllium Husk (Finely Ground) = 26 g / 3 tbsp (If using psyllium powder, use 2 to 3 tsp and reduce the amount of liquid until you get the right texture)
Baking Powder = 12 g / 3 tbsp (If using double acting, reduce amount by half)
Erythritol or any keto friendly sweetener = 100 g / 1/2 cup (This is only mildly sweet but you can adjust according to your preference. Omitting the sweetener will affect the rise and texture.)
Salt = 4 g / 1 tsp
Unsweetened Dried Cranberries = 45 g / 1/3 cup
Almond Nibs (lightly toasted) = 40 g / 1/3 cup
Orange zest = 1 orange
Lemon zest = 1 lemon

Eggs = 8 large egg whites OR 4 whole large eggs (Note: The protein from egg whites help to boost the rise but the fats from yolks hinders the rise. Hence, egg whites are highly recommended)
Rum Extract = 10 ml / 2 tbsp (Note: You can also use 120 ml / 1/2 cup Rum but you need to reduce the amount of milk by 120 ml otherwise, the dough will have too much liquid)
Butter (softened) = 56 g / 1/4 cup

Instant or Rapid Rise Yeast = 12 g / 3 tsp
Pea Milk or Almond Milk (Unsweetened) = 240 ml / 1 cup (In the video, I used Pea Milk as it has higher protein content which helps with the rise. The temperature for these liquid should be between 120 to 130F or 50 to 56C. 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 feeds the yeast, not activates 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. Preheat the oven at 210F or 100C.
2. Prepare some boiling water for proofing the dough.
3. Pour the yeast mixture into a bowl, stir to mix then set aside. If using 120 ml / 1/2 cup Rum, remember to reduce the amount of milk by 120 ml otherwise, the dough will have too much liquid so it won’t work.
4. In a bowl, add all the dry ingredients and mix until well combined.
5. Add the wet ingredients including the yeast mixture (except the butter) and mix until a dough is formed.
6. Add the butter and mix to combine. The dough is rather soft but still manageable.
7. Divide the dough into 2 portions. Place each portion into a panettone mold with the size of 112 x 85 mm or 4.4 x 3.3″. You can also use any smaller panettone molds.
8. Sprinkle with coconut flour to prevent the dough from sticking to the towel.
9. Cover with a towel loosely.
10. Pour the boiling water into a baking dish and place it at the bottom of the oven.
11. Place the baking tray with dough just above the dish with boiling water.
12. 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.
13. Do not open the oven door. Just make sure the boiling water is sufficient.
14. After 1 hour, remove the tray with dough and the dish with water. Do not turn off the oven heat or increase the temperature.
15. Make a criss cross cut and brush with 1 egg + 1 tbsp water.
16. 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.
17. Bake for 1 hour or 60 mins. If the top is browning too fast, cover with foil.
18. These panettone 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.
19. They can be refrigerated up to a week or frozen for months.
20. They can be reheated by steaming or microwave with a cup of hot water to get a warm and soft texture.





  1. Hello! I've been making ur coconut bread and its amazing. In that recipe you said to preheat the oven for 1 hour at 100 degrees and then let to proof the dough for 1 hour with the heat off. This case is different, could you explain why? It will work same as this way for the bread too? Thanks for ur channel! It's incredible!

  2. 👏🥂🍾🎉✌️👍🌺Gorgeous Thank you another beautiful presentation Happy Holidays to you and family and safe New year !were can I by those baking cones for
    panettone never seeing them before This was my favorite thing when I lived in Europe and now you made as low carb I am ecstatic! Thank you !

  3. My experience : l did it last night.. depending of type of sweetener might need more than 100 grams. Regular rum is ok. The dough rises no more than 15/20 percent. Flavor and color ok. The big problem is the panettone mold.. need to specific dimensions and no easy to find in Amazon so expensive.. In. general nice alternative.. l have pictures but no way to post them here .. greetings from Canada 🇨🇦

  4. This looks amazing, is it ok to make an added suggestion? In Italy the panettone is sometimes sold with a small packet of vanilla sugar to dust the panettone with. If you put some powdered erythritol in a jar with a vanilla pod, the longer it's left in the jar the stronger the vanilla. Thank you for this recipe.👍🙏❤️🇬🇧

  5. I am a big fan of your channel. Did you test this recipe with Almond flour or a combination of Coconut and Almond. I only ask because I love the taste of Coconut flour but I also like the texture that I get when using Almond flour. Just wondering. Thanks so much for the recipe. The timing is great.


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