Keto Panna Cotta is a delicious chilled Italian dessert that’s very creamy and quick to make. I make it every time I need to impress my guests and serve it with fresh berries or with my amazing sugar-free gelee.
Keyword: panna cotta
Author: Ioana Borcea from LowCarbSpark.com
For Panna Cotta
2 1/4tspunflavored powdered gelatin
1tsppure vanilla extract
For the raspberry gelee:
1tspunflavored powdered gelatin
1.5cupsfresh or frozen raspberries
Make Panna Cotta
In a small bowl pour the water and sprinkle gelatin in a single layer. Let it stand for 5-10 minutes to soften.
Meanwhile, in a medium saucepan bring cream, Erythritol, vanilla extract just to a boil over medium-high heat, continually stirring until the sugar is completely dissolved.
Remove pan from heat and stir in gelatin and whisk until smooth. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Pour cream into 1/2-cup ramekins or individual serving dishes. Cool ramekins at room temperature.
Make Sugar-Free Raspberry Gelée
In a small saucepan, combine the gelatin with water, and let bloom for 5 minutes.
Place the raspberries, Erythritol, and lemon juice in a small pan over medium-high heat. Bring to a boil and stir until the sweetener is dissolved, then simmer for 2-3 minutes. Remove from heat and add gelatin water. Stir until gelatin completely dissolved. Use a fine-mesh sieve to remove as much of the puree as possible. Discard the seeds.
Let the gelée cool to room temperature before pouring evenly over the chilled panna cotta. Don’t use hot liquid because it will melt the panna cotta.
Pour the cool raspberry gelee over the panna cotta and cover with plastic wrap. Refrigerate for at least 2-4 hours, or overnight. Enjoy!
To keep this dessert even lower in carbs, you can skip the raspberry Gelée and enjoy plain Panna Cotta for only 3g net carbs. Serve with a few fresh berries.