Step 1To make this recipe, make sure you have your Sugar-Free Dried Cranberries ready.
by KetoDietApp.com
Step 1To make this recipe, make sure you have your Sugar-Free Dried Cranberries ready.
Step 2Turn the light on in the oven (only the light). Pour 1/3 cup (80 ml) of the warm water into a bowl. The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. If you don't have this option on your oven, preheat the oven to the lowest setting (mine is 50 °C/ 120 °F). Open the oven for about 30 seconds to cool down slightly before placing the yeast inside and close the door.
Step 3Add yacon syrup (or honey) and stir until fully dissolved. (Don't panic, no sugar will be left after the fermentation of yeast!) Sprinkle with active dry yeast (or use 30 g/ 1.1 oz fresh yeast). Place the bowl in the oven. The light will be enough to keep the bowl warm. Allow to proof for 10 minutes. When ready, the yeast will be frothy and will grow in volume.
Step 4Once the yeast have proofed (it will become foamy), remove the bowl from the warm oven. Keep the light in the oven on.
Step 5Meanwhile, place the whole psyllium husks in a coffee grinder and process until powdered. You can use ready-made psyllium powder, just make sure it's the right one.
Step 6Place all of the remaining dry ingredients in another bowl: fine defatted almond flour, coconut flour, whey (or egg white) protein powder, psyllium powder, Erythritol, xanthan gum, cream of tartar, baking soda and salt. Mix to combine or use a hand mixer to process well. (Instead of cream of tartar, you can use the same amount of lemon juice or apple cider vinegar and add it to the eggs before mixing with the dry ingredients).
Note: I used RealFoodSource defatted almond flour which (based on the feedback in comments) may have a different density than the one you use. Please make sure you use extra fine, defatted almond flour, not almond meal. If you can't find defatted almond flour, use extra/super fine almond flour and use the same amount in grams/ounces.
Step 7Place all of the egg whites and 1 1/2 egg yolks in a bowl. (You'll need about half egg yolk mixed with 1 teaspoon of water to brush on top of the bread.)
Step 8Add the egg whites and egg yolks into the bowl with the proofed yeast. Add the orange zest and the remaining warm water (1 cup/ 240 ml).
Step 9Use a hand mixer or a stand mixer and process until well combined. Add the dried mixture, about 1/2 cup at a time and process well. Gradually add more until you use all of it.
Step 10Add the cranberries and the chocolate chips.
Step 11Fold in until well combined.
Step 12Transfer the dough into a greased Panettone mould (I used one large mould, 14 cm/ 5.5 inch in diameter) lightly greased with ghee or coconut oil. The mould should not be more than 3/4 full. Place in the oven and let it proof with the oven light on for 60 minutes.
Step 13Once the dough has proofed, remove from the oven. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Gently brush the reserved egg yolk mixed with water on top of the bread without pressing too much (do not deflate the bread).
Step 14Loosely cover the bread with aluminium foil and bake for about 50 to 60 minutes. Remove the foil for the last 15 minutes of the baking process.
Step 15Once completely cool, slice and serve with butter on top.
Step 16Store at room temperature loosely covered with kitchen towel for up to 3 days. To store for longer, freeze in batches of 2 to 4 slices for up to 3 months.