Panna cotta, meaning “cooked cream” in Italian, is a classic dessert that dates back to Northern Italy. This keto spin on the elegant treat uses heavy cream, real vanilla bean, and gelatin to create a smooth, custard-like texture. A tart berry coulis (optional) adds contrast without raising the carb count too much.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 5 minutes
- Servings: 4
Ingredients:
Panna Cotta:
- 1 ½ cups heavy cream
- ½ cup unsweetened almond milk
- 1 tbsp powdered erythritol
- 1 tsp vanilla extract (or seeds from ½ vanilla bean)
- 1 packet unflavored gelatin
- 2 tbsp cold water
Optional Berry Coulis:
- ½ cup raspberries, strawberries, or blueberries (my favorite!)
- 1 tbsp powdered erythritol
- 1 tbsp lemon juice
Instructions:
- In a small bowl, sprinkle gelatin over 2 tbsp cold water and let bloom for 5 min.
- Heat cream, almond milk, erythritol, and vanilla in a saucepan (do not boil).
- Stir in bloomed gelatin until fully dissolved.
- Pour into ramekins or cups and chill for at least 2 hours.
- For coulis: Blend berries, sweetener, and lemon juice until smooth. Strain if desired.
- Serve panna cotta with a spoonful of coulis.
Flavor & Texture:
Velvety, lightly sweet, and aromatic with real vanilla. The berry coulis adds a burst of tart freshness that complements the creamy base beautifully.
Customization Tips:
- Use orange zest instead of berries for a citrus twist.
- Top with shaved dark chocolate or slivered almonds.
Nutrition (per serving, with coulis):
- Calories: 180
- Protein: 3g
- Fat: 16g
- Saturated Fat: 10g
- Carbs: 4g (Net Carbs: 2g)
- Fiber: 2g
- Sodium: 45mg
