HOW TO MAKE KETO PANETTONE | COCONUT FLAXSEED | SOFT, FLUFFY, FLAVORFUL & DELICIOUS!

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[Total Servings = 16]
NUTRITION INFO 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

DRY INGREDIENTS
Coconut Flour = 90 g / 3/4 cup
Golden Flaxseed (Finely Ground) = 90 g / 3/4 cup
Whole Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it)
Baking Powder = 12 g / 3 tbsp
Erythritol or any keto friendly sweetener = 100 g / 1/2 cup (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

WET INGREDIENTS
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

YEAST MIXTURE
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 this 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.

DIRECTIONS
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 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.
19. They can be refrigerated up to a week or frozen for months.