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Keto panettone

April 11, 2015

Let’s keto Italy, folks! How about that? Pretty difficult, given their carby diet, but I gave it a try. I made a delicious panettone, a type of sponge cake served either simple or filled with creams. I opted for the latter, since I was yearning for some lemon custard.



  • 2 yolks
  • lemon zest
  • lemon extract
  • LC sweetener (Erythritol)
  • 50 ml whipping cream (1.7 oz)

Just like when you make a classic sponge cake, first beat the egg whites until stiff peaks. Add the sweetener and mix it well with the hand mixer, in order to melt each granule. Fold the yolks gently, along with the citrus zest. At the end, pour the almond flour and fold it with great care. In a silicone mold, pour the batter and insert it in the oven, at minimum heat, for about 20-25 minutes. The sponge cake is ready when you press it gently on the surface and seems stable.

After baking it, put the keto panettone on a cooling rack. In the mean time, prepare the cream: simmer the whipping cream. In a small bowl, whisk the yolks with the rest of the ingredients. Little by little, add hot cream to the yolks, then mix quick, in order to avoid cooking them. Continue until the yolks become warm, then pour this mixture back in the rest of the whipping cream and keep them on minimum heat stirring continuously, until you get a creamy texture. Cool the lemon custard.

In order to fill the keto panettone, I used my professional dessert decorator. I filled it with the lemon cream, then made really small holes inside the cake and pressed the syringe. You will feel when the spot is filled with the delicious keto cream, I promise. If you love the lemon flavor like I do, you can simmer a bit more whipping cream with some sweetener and lemon zest, then pour it over the keto panettone. Delish!

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