Ingredients

The following ingredients have 16 Servings
  • 1 1/2 sachet active dry yeast (12g / about 3 tsp)
  • 1/3 cup almond milk unsweetened (80 ml / lukewarm)
  • 2 tbsp inulin
  • 5 eggs large (room temperature)
  • 1/3 cup butter (melted, 76g)
  • 1/3 cup almond milk (80ml / warm. This is in addition to the almond milk used to proof the yeast)
  • 2 tsp Rum or Brandy (optional - or 1 tsp rum aroma)
  • 2 tsp vanilla extract
  • 4.5 cups almond flour (450g *** see notes)
  • 1/2 cup whey protein powder ( 50g)
  • 2/3 cup granulated sweetener (130g - use up to 1 cup for a sweeter bread )
  • 3 tsp baking powder
  • 1/3 tsp xanthan gum
  • zest of 1 orange
  • zest of 1 lemon
  • 1 tsp allspice
  • 1/4 tsp cardamom
  • 1/2 cup sugar free chocolate chips (90g, or 90% chopped chocolate)
  • 1/3 cup flaked almonds (30g)

Instruction

  • Proof the yeast by adding it to 1/2 of the warm almond milk (40C/105F) together with 2 tbsp inulin. Cover and put in a warm place for around 7 minutes to ensure it starts to bubble.
  • Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, granulated sweetener, baking powder, cardamom, allspice, the grated zest of 1 orange and 1 lemon and xanthan gum.
  • In a second bowl, beat the eggs until frothy, about 2 minutes.
  • Add the melted butter, yeast mixture, remaining almond milk and Brandy or Rum to the eggs and mix until well-combined. Then, add the dry ingredients and blend. A sticky dough will form.
  • Last, stir in the sugar free chocolate chips.
  • Generously grease the sides of a panettone springform pan and line the bottom with parchment paper. Fill in the dough and smoothen the top with a spatula.
  • Cover with oiled cling film and / or a tea towel and rest in a warm place (I put mine in the oven on the lowest setting) for 2 hours or until the dough has fluffed up noticeably. Mine almost doubled in size.
  • Preheat the oven to 175 Celsius / 350 Fahrenheit.
  • Bake for 40-45 minutes or until golden brown and a skewer inserted comes out without crumbs sticking. After 15 minutes place an aluminium foil lightly on top of the pan to avoid excessive browning.
  • Cool completely before releasing from the springform.