Panettone without sugar

May 11, 2026

Enjoying a traditional sweet like panettone during the holidays no longer has to mean excess sugar. With this recipe, we get a soft, airy, and aromatic loaf, true to the Italian classic but adapted to be a more balanced option. The key to its texture lies in a patient proofing process, which guarantees a fluffy result ideal for your special breakfasts or snacks.

Estimated time: 4 hours (including fermentation time)

Difficulty: ⭐⭐⭐

Servings: 8 people

Ingredients

For the pre-ferment:

50g strong bread flour
100ml milk (or plant-based drink)
1 tablespoon honey
25g fresh baker's yeast

For the main dough:

300g strong bread flour
2 organic eggs
75g butter (at room temperature)
50g ofStevia1:3
Zest of 1 orange and ½ lemon
1 teaspoon vanilla essence
40g raisins (you can substitute dried cranberries or chopped dried apricots)
25g 85% chocolate, chopped
1 pinch of Bonsalt

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the macronutrient breakdown per serving and the technical sheet for our products.

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	4.0g	Muscle repair and maintenance
	Healthy Fats	3.6g	Energy and hormonal health
	Carbohydrates	1.5g	Complex energy
Key Minerals	Potassium (Bonsalt)	69.0mg	Fluid balance and muscle function
	Sodium (Bonsalt 0%)	0.0mg	Blood pressure control
Vitamins and Others	Dietary Fiber	0.0g	Digestive health
	Total Calories	54.0 kcal	Moderate energy contribution

Step-by-Step Professional Preparation

Pre-ferment: Combine the pre-ferment ingredients in a small bowl and mix with a spoon until you get a paste. Let it ferment for half an hour in a warm place.
Initial kneading: In the bowl of your bread machine (or in a large bowl if making it by hand), add the activated pre-ferment, the beaten eggs, the butter in cubes, the Stevia1:3, the strong bread flour, the vanilla essence, the citrus zests, and the pinch of Bonsalt .
First rise: Select the kneading program (about 10-15 minutes) until you get an elastic dough. Cover the dough and let it rest for 1 hour until it doubles in volume.
Shaping and filling: Deflate the dough by pressing it gently. Roll it out, scatter over the chopped chocolate and raisins, and roll it up to form a ball. Place it in the special panettone mold.
Second rise: Let it ferment in a warm place free from drafts for at least 2-3 hours. It is essential that it rises enough to stay light.
Baking: Make a cross cut on top. Bake at 180ºC for 45 minutes. If it starts to brown too much, cover it with aluminum foil.
Cooling: Once out of the oven, pierce the base with a long skewer and let it cool upside down so the crumb does not collapse and keeps its height.

Nutritionist's Tips

This panettone is suitable for diabetics thanks to the use of Stevia1:3, although we remind you that it should be eaten in moderation due to the carbohydrate content of the strong bread flour. By using Bonsalt , we eliminate added sodium, protecting cardiovascular health without sacrificing the flavor of the fermented dough.

For a gourmet touch, you can serve your portion with seasonal fruit or a little cottage cheese. It is the perfect finishing touch for your gatherings with friends and family!