This elegant Italian dessert gets a keto makeover—creamy panna cotta made with heavy cream, vanilla bean, and a hint of sweetness from erythritol. Originating from Piedmont, Italy, panna cotta translates to “cooked cream,” and this version keeps the decadence while staying low in carbs. Light, silky, and perfect for impressing guests or savoring solo.
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Servings: 4
Ingredients:
- 1½ cups heavy cream
- ½ cup unsweetened almond milk
- 2 tbsp powdered erythritol
- 1 tsp vanilla bean paste or extract
- 1 tsp gelatin powder
- 1 tbsp water
Instructions:
- In a small bowl, sprinkle gelatin over water and let bloom for 5 minutes.
- Heat cream, almond milk, erythritol, and vanilla in a saucepan over medium heat until just simmering (do not boil).
- Remove from heat and stir in bloomed gelatin until fully dissolved.
- Pour into ramekins and chill for 4 hours or overnight until set.
Flavor & Texture:
Velvety smooth and delicately sweet with warm vanilla notes and a luxurious mouthfeel that glides across your tongue.
Customization Tips:
- Serve with a dollop of whipped cream or a few fresh raspberries.
- Infuse with lavender or lemon zest for a twist.
Nutrition (per serving):
- Calories: 210
- Protein: 3g
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 3g (Net Carbs: 2g)
- Fiber: 1g
- Sugar: 1g
- Sodium: 40mg
