Diabetic Friendly Keto Panettone

Servings: 10
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients:
Dough:
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup erythritol
2 tsp baking powder
1/2 tsp xanthan gum (for structure)
1/4 tsp salt
3 large eggs
1/4 cup unsalted butter, melted
1/4 cup heavy cream
1 tsp vanilla extract
1 tsp orange zest
1/2 tsp almond extract
Add-Ins:
1/4 cup sugar-free dried cranberries (or chopped sugar-free dried cherries)
1/4 cup slivered almonds
2 tbsp sugar-free dark chocolate chips (e.g., Lily’s)
Topping:
1 tbsp powdered erythritol (for dusting)
Instructions:
Preheat oven to 325°F (160°C). Grease a 6-inch round baking pan or a small Panettone mold and line with parchment paper.
In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt.
In a separate bowl, whisk eggs, melted butter, heavy cream, vanilla extract, orange zest, and almond extract until smooth.
Combine wet and dry ingredients, mixing until a thick batter forms.
Fold in sugar-free dried cranberries, slivered almonds, and chocolate chips.
Spoon batter into the prepared pan, smooth the top, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered erythritol before serving. Slice and enjoy.
Nutritional Information (per serving):
Calories: 190 kcal
Carbohydrates: 8g (Net Carbs: 3g)
Protein: 6g
Fat: 17g
Fiber: 5g
Sugar: 1g
Tips:
Source sugar-free dried cranberries or cherries online, or make your own by dehydrating fresh fruit with erythritol.
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week; reheat slices gently if desired.
For a more traditional flavor, add a teaspoon of anise extract to the batter.

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