The easiest homemade, sugar-free Italian panettone is here and it's as light as it gets.

The recipe is very simple. It's just that the whole process has a little more waiting. But to make the perfectly puffed panettone, you can't do otherwise.


FLOUR: I haven't tried the recipe with any flour other than the classic all-purpose flour.

MILK: I used light goat milk. You can put whatever milk you want.

AQUA CARPATICA WATER:: It's what makes panettone super fluffy. Of course, it is very important when you add it to your mix.

SUGAR SUBSTITUTE: I use monk fruit sugar which has 0 calories. You can put whatever substitute you want or even classic white sugar.

EGGS: Essential material that cannot be omitted or substituted in this recipe.

VANILLA: You can use either vanilla powder or vanilla extract.

TANGERINE ZEST: It is not one of the ingredients that is necessary but it will definitely give that something to your panettone. You can also add orange zest if you want.

YEAST: I use dry yeast in the recipe.

RAISINS AND CRANBERRIES: Panettone cannot be made without them. Fill free to use other dried fruits if you want.

If you like this recipe, you can also try some of the following recipes:

Biscuit Tower Without Sugar

Christmas Brownie | Sugar Free

5-Ingredient Baklava Bites | Sugar Free

Sweet Hedgehogs with 4 Ingredients

Italian Panettone Without Sugar

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 3 hours 50 minutes
Servings 12
The lightest panettone without sugar is here and you can make it very easily.



  • Start by mixing in a bowl the warm milk with the yeast and 1 tbsp. sugar substitute. Set aside for 10 minutes.
  • In a large bowl, beat the sugar substitute with the butter with the mixer. Add the eggs one by one and the vanilla. Add the zest.
  • Slowly add the flour and beat at the same time. Add the salt. Pour in the yeast mixture and the carbonated milk and mix with a spoon this time.
  • You want to form a non-sticky dough. So add a little more flour if needed.
  • Oil a bowl and put the dough in it. Cover it and put it in a warm place for 2 hours.
  • Uncover, open the dough slightly and pour in the raisins and cranberries. Close the dough and this time put it in the pan where you will bake it.
  • Cover the pan and put it again in a warm place for another 1-2 hours.
  • Preheat the oven to 180C and bake for 40 minutes. If the top starts to seize, cover the panettone and continue baking.
  • Let the panettone cool slightly before removing it from the pan and cutting it.
Course: Dessert
Cuisine: Italian
Keyword: panettone

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