Panettone

Egg, Erythritol, Coconut flakes or flour, Oat flour, Whey protein isolate, Coconut oil, Soy flour, Baking powder without starch, Xanthan gum

Combine the dry ingredients: 5 min, Mix: 5 min, Whisk with a mixer: 10 min, Knead the dough: 5 min, Cooking: 5 min, Bake in the oven: 45 min, Let it stand: 10 min, Let it stand: 20 min, Cooking: 10 min

Mix coconut flour (10 g), oat flour (5 g), whey protein without additives (5 g), soy flour (3 g), baking powder (2 g), and xanthan gum (0.5 g).

Coconut flour can be replaced with lupin flour.

In a separate bowl, combine allulose (10 g) if using, sweetener (30–40 g), salt (0.5 g), and vanilla to taste.

Whip the egg whites (90 g) until soft peaks form. Gradually add the sweet mixture. Whip until stiff peaks form.

In another bowl, whip the egg yolks (60 g) until light and fluffy. Add the yolks to the egg whites. Gently fold with a spatula from the bottom up.

Pour in melted coconut oil (5 g). Gently mix. Gradually add the dry mixture. Carefully knead the dough until homogeneous.

Add sugar-free candied fruits (2 g) and lemon zest (1 g). Gently mix.

Check that the candied fruits are not overly moist. Otherwise, the top may rise sharply and then sink.

Transfer the dough to a paper mold with a diameter of 9 cm and a height of 9 cm. Gently tap the mold on the table to remove large air pockets.

Preheat the oven to 165–170°C in top-bottom mode without convection. Bake for 35–45 minutes until golden-brown crust forms.

Turn off the oven. Crack the door open. Leave the panettone inside for 10 minutes.

Remove the mold. Cool the panettone on a rack at room temperature. Remove the mold only after it has completely cooled.

Cover with meringue buttercream if desired after it has fully cooled.

Store the finished panettone wrapped in a paper towel and in a closed container in the refrigerator for up to 72 hours.