Keto Panettone Cake – A Holiday Classic, Reimagined with Keystone Pantry

An airy, citrus-kissed Italian holiday cake made low-carb and sugar-free using Keystone Pantry sweeteners.

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A Brief History of Panettone

Panettone is a beloved Italian holiday bread-cake that dates back to Milan in the 15th century. Traditionally enjoyed during Christmas and New Year celebrations, panettone is known for its tall, domed shape, light and fluffy crumb, and delicate flavors of citrus, butter, and dried fruit.

Classic panettone relies heavily on wheat flour, sugar, and a long fermentation process—ingredients and methods that don’t align with a low-carb or ketogenic lifestyle. At Keystone Pantry, we believe traditions should be enjoyed by everyone, which is why we’ve created a keto-friendly panettone-style cake that honors the spirit of the original while keeping carbs in check.

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Why This Keto Panettone Works

Creating a keto version of panettone means rethinking structure, sweetness, and moisture. Each ingredient in this recipe was chosen intentionally to recreate the signature texture and flavor—without sugar or refined flour.

Ingredient Breakdown (and Why We Use Them)

Fine Almond Flour
Provides a soft, cake-like crumb while keeping carbs low. Almond flour mimics the richness of wheat flour without gluten.

Coconut Flour
Used sparingly to add structure and absorb moisture. A little goes a long way and helps prevent a dense texture.

Keystone Pantry Powdered Allulose
Allulose behaves like real sugar—browning beautifully, dissolving smoothly, and delivering clean sweetness without bitterness or cooling effects. It’s the key to making this cake taste authentic.

Eggs (Separated)
The yolks add richness, while whipped egg whites provide lift and airiness, replacing traditional yeast fermentation.

Unsalted Butter
Essential for that classic panettone richness and tender crumb.

Almond Milk
Adds moisture without added sugars.

Orange & Lemon Zest
These bright citrus notes define panettone’s signature flavor.

Vanilla & Almond Extracts
Enhance depth and bring bakery-style aroma.

Sugar-Free Dried Cranberries & Nuts
A nod to traditional candied fruit, adding texture and contrast while staying keto-friendly.

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🍰 Keto Panettone Cake Recipe

Yield: 8–10 slices
Serving Size: 1 slice

Ingredients

Dry Ingredients

• 2 cups fine almond flour
• ¼ cup coconut flour
• ⅔ cup Keystone Pantry Powdered Allulose
• 2 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 5 large eggs, separated
• ½ cup unsalted butter, melted and cooled
• ⅓ cup unsweetened almond milk
• 1 tbsp orange zest
• 1 tsp lemon zest
• 1½ tsp vanilla extract
• ½ tsp almond extract

Optional Mix-Ins

• ¼ cup sugar-free dried cranberries
• ¼ cup chopped pistachios or almonds
• 2 tbsp sugar-free chocolate chips

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Instructions

1. Preheat & Prepare
   Preheat oven to 325°F (165°C). Line a panettone mold or 6-inch round cake pan with parchment.
2. Mix Dry Ingredients
   Whisk almond flour, coconut flour, allulose, baking powder, and salt in a bowl.
3. Prepare Wet Base
   In a separate bowl, whisk egg yolks, melted butter, almond milk, citrus zests, and extracts. Stir dry ingredients into wet until smooth.
4. Whip Egg Whites
   Beat egg whites to soft peaks. Gently fold into batter in two additions to maintain volume.
5. Fold in Mix-Ins
   Gently incorporate cranberries, nuts, or chocolate if using.
6. Bake
   Pour batter into prepared pan. Bake 50–60 minutes. Tent with foil after 30 minutes if browning too quickly. Internal temperature should reach ~200°F.
7. Cool Completely
   Allow cake to cool fully in the pan before slicing.

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Nutritional Facts (Per Slice – Approximate)

• Calories: 230
• Total Fat: 19g
• Total Carbohydrates: 10g
• Dietary Fiber: 4g
• Net Carbs: 3–4g
• Protein: 7g
• Sugar: 0g

Nutrition values may vary based on brands and mix-ins used.

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Helpful Hints for Success

• Use fine blanched almond flour for best texture
• Do not overmix once egg whites are folded in
• Keto cakes firm up as they cool—patience is key
• Store tightly wrapped to maintain moisture

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Frequently Asked Questions

Is this a bread or a cake?
This is a cake-style panettone inspired by the traditional flavor and texture, without yeast.

Why allulose instead of erythritol?
Allulose browns, dissolves, and tastes like real sugar—no cooling aftertaste.

Can I freeze this cake?
Yes! Wrap tightly and freeze for up to 2 months.

Can I make mini panettone cakes?
Absolutely. Reduce bake time to 25–30 minutes depending on size.

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Celebrate the Holidays, Keto-Style

With Keystone Pantry Allulose, you don’t have to give up tradition to stay low-carb. This Keto Panettone Cake delivers the warmth, aroma, and joy of a classic holiday dessert—reimagined for modern lifestyles.

From our family to yours, happy baking.