OMG !!! After about 15 minutes of baking, I noticed that the nice dome on the top was sinking to one side as the seam of the mold gave way so I quickly removed it and put it into another mold . I saved it but the top got flattened, so sad 😒

This almond flaxseed panettone is an extension of the one I made last year with coconut flaxseed ( and it is just as good.

The recipe can be viewed and printed at this link;

[ Total Servings = 8 ]
Per serving ;
Total Carb = 10.5 g
Dietary Fiber = 6.1 g
Net Carb = 4.4 g
Calories = 170
Total Fat = 12.2 g
Protein = 6.4 g

Almond Flour = 90 g / 3/4 cup
Golden Flaxseed (Finely Ground) = 90 g / 3/4 cup
Psyllium Husk = 13 g / 1 1/2 tbsp (Note: The psyllium husks must be ground until half its original volume before using. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required. Please see this video about psyllium husk and powder for better understanding and success –
Baking Powder = 6 g /1 1/2 tsp (If using double acting, reduce amount by half)
Lakanto = 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 orange
Lemon zest = 1/2 lemon

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

Instant or Rapid Rise Yeast = 6 g / 1 1/2 tsp
Pea Milk or Almond Milk (Unsweetened) =120 ml / 1/2 cup (The temperature for these liquid 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 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 feed the yeast, not activate 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.
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 soft dough is formed.
6. Add the butter and mix to combine.
7. Place 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. I also made another batch of this recipe which yielded 4 mini panettone. The size of these mini panettone is 70×50 mm or 2.8×2 inches.
8. Spread the top of the dough evenly then 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 about 40 to 60 minutes 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 the dough has risen nicely, 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 (optional) and brush with an egg wash (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 about 40 minutes for the mini panettone and 60 minutes for the bigger panettone. If the top is browning too fast, cover with foil around midway of baking.
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. They can also be toasted.

This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

Overweight Doctors Dispensing Weight Loss Advice

Are overweight doctors able to supervise successful weight loss programs? A new study indicates that patients who turn to overweight doctors to assist them in their weight loss efforts are less likely to lose weight and keep it off.

Losing Weight Quickly – Is It Possible to Lose Weight Quickly

Losing weight quickly is possible if you are ready to do what it takes. Discover the secret of quick weight loss method.

5 Fool Proof Tips to Help You Lose Body Fat Fast (and Why They Work)

Everyone wants to look good, to be healthier and to be at ease with themselves. One of the best ways to do this is to reduce your body fat and thus improve your self image. The problem being that there is a lot of false information on the internet regarding this.

Looks DO Matter

You’d think that after millions of years of evolution, technical and psychological innovation, social and economical growth and revolutionary discoveries that we’d have the knowledge and logic to surpass what our eyes first see and instead delve deeper into our subject matter. The sad truth is, we don’t, because we can’t; we’re simply not designed to. This is based on our inbred survival instincts and our need to “categorize” everything we see; in the early years of our evolutionary cycle, this allowed us to determine threats and prioritize our targets accordingly.

The Scoop – Herbalife Weight Loss Shakes

Herbalife Shakes have been around for over 30 years. They first started in the weight loss industry with a shake mix. Now, with a massive amount of weight loss shakes on the market today, one has to wonder what makes Herbalife weight loss shakes any better than all the rest.

Your Scale Is a Big Fat Liar

Your biggest enemy in achieving your health and fitness goals doesn’t live in your refrigerator. It’s not your secret cookie stash. It doesn’t live anywhere in your kitchen at all. For most people the #1 source of discouragement and frustration probably lives in your bathroom. I affectionately call mine the ‘Lying Momentum Killer’. His name… Your Scale.

Helpful Aspects of Weight Loss Supplements

The article depicts the need of weight loss supplements for women. It discusses what happens to women over 40 and what they can do to help themselves with supplements.

How Weight Loss Supplements Can Help Women

This article shows why women need weight loss supplements. It discusses what happens to women over 40 and what they can do to help themselves with supplements.

Women’s Health – Weight Loss and a Child’s Toy

Most women know that weight and health share a very close bond in their bodies. This article looks into ‘yo-yo’ dieting, what causes it and how to avoid it, including a tiny peek into the superior female brain.

Drop Those Last Few Pounds With Easy Fitness Solutions

Are you working out, eating healthy, doing all the right things and still finding it difficult to lose those last few pounds? Believe it or not research from the University of Pittsburgh’s medical department shows that those last 5 to 10 pounds are truly the hardest to lose. The reason is that as you lose weight you become smaller which means your body needs less energy to sustain itself therefore, making it harder and harder…

You May Also Like