Who else loves to celebrate with food in a way that tastes indulgent but is entirely guilt-free? This Keto Panna Cotta is rich, creamy perfection! The slightly tangy custard has just a hint of lemon and a subtle sweetness that perfectly pairs with the blackberry sauce. It is hard to believe that this luscious dessert is sugar-free and ideal for a low carb diet.
Do you know how I know that I have a winner in a dessert recipe?
When my husband asks me three times in the first three bites if it is really keto, staring in disbelief - and a little doubt - when I assure him that it is.
And then my oldest son asks how long before I can get him a copy of the recipe before he can make it again. (Which he actually does within days.)
This Keto Panna Cotta is the stuff dreams are made of. It is delicious all on its own, and even more so when drizzled in a simple blackberry sauce.
Speaking of sauces - feel free to play with this and use whatever fruit is in season. Or if you are in the mood for a little sugar-free chocolate or caramel? Go for it!
What is Panna Cotta?
Panna Cotta means "cooked cream" in Italian. Creamy liquid - be it heavy cream, milk, or coconut milk - are thickened with gelatin and molded.
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Is Panna Cotta Keto?
That depends. Most versions contain milk and sugar, making them a non-keto-friendly option. This panna cotta is a great option for keto. It has 4.5 net carbs per serving - including the blackberry sauce!
Do I Need Special Molds to Make This Recipe?
This recipe can easily be made in ramekins, which you probably already have on hand. Since you aren't baking, really any small dish will do. You can even use a silicone lined muffin tin. (Just be aware that the presentation won't be the same - but if you are making them for yourself who cares?)
For the best presentation and easy removal, I love these Panna Cotta Molds. They don't require a lot of greasing and even my teens can unmold flawlessly them without issue.
Tips and Tricks
- Make sure you warm the cream gently, whisking often. You don't want to bring it to a boil, just to get it warm enough that the bloomed gelatin will dissolve.
- Don't skip spraying the molds - unless you are making these for yourself and plan on eating them straight from the ramekins.
- In a hurry? You can speed the refrigeration process by putting the ramekins in the freezer for about twenty minutes.
How Do You Unmold Panna Cotta?
You can simply invert your Panna Cottas on a plate - but sometimes they can stick. This is MUCH less of an issue if you are using panna cotta molds.
If you are entertaining or otherwise going for a perfect presentation, I recommend taking an extra step.
Run a thin knife around the ramekins' edge and place them in a hot water bath for 5 minutes before inverting the pan cottas onto a serving plate. Shake gently to unmold.
Variations
- Make this low carb panna cotta dairy-free by using full-fat coconut milk.
- For a richer vanilla flavor, try scraping the seeds from one large vanilla bean. To do this, use the tip of a paring knife and scrape the seeds into the cream as it heats. Add the pod for an extra burst of flavor - just remember to remove the pod from the cream before adding in the yogurt.
- If you want to lighten this up a bit, you can substitute unflavored cashew milk for half of the heavy cream.
What Sweetener is Best for KetoPanna Cotta?
I am absolutely obsessed with Besti’s Powdered Monk Fruit Allulose Blend blend because it doesn't have an aftertaste, and it dissolves beautifully. It is the best tasting keto-friendly sweetener I've tried yet. (It has also become one of my favorite blends to bake with.) You can get it here.
I have tested this recipe with Swerve confectioners as well, and while I prefer the Monkfruit Allulose Blend, it works with Swerve too.
What Kind of Gelatin Do I Need?
Gelatin is necessary for this recipe to work. Make sure the gelatin is unflavored. I recommend grass-fed powdered beef gelatin. Vital Proteins is my go-to brand. (I also love their collagen protein for my coffee - both are great for the skin.)
What Does It Mean to Bloom Gelatin?
Put simply, blooming gelatin means to place it in a room temperature liquid so that the granules can absorb the liquid and get larger. Once you have bloomed it, you add it to hot liquid where it will liquify and blend easily.
Storage
This recipe can be stored in the coldest part of your refrigerator tightly covered for about four days.
How Do I Make Low Carb Panna Cotta
First, start by spraying your ramekins or Panna Cotta Molds with cooking spray. I like to use avocado oil spray because it has almost no flavor and is a great keto-friendly option.
Pour 1/4 cup of the heavy cream into a small bowl and sprinkle it with the gelatin. Let it sit for at least five minutes.
Heat the remaining cream over medium heat until warm - do not boil. Add sweetener and stir until dissolved. Remove from heat and stir in the gelatin mixture.
Allow to cool slightly and then stir in the yogurt, lemon zest, and vanilla. Divide among the ramekins and chill overnight.
Make The Sugar-Free Blackberry Sauce
To make the sauce, combine the blackberries, lemon juice, remaining sweetener and water in a small saucepan. Cook for 5 to 10 minutes, until the blackberries break down. Taste and add additional sweetener as needed.
More Keto Desserts to Try
- This Keto Chocolate Pudding is rich and creamy perfection! This is one that both kids and adults will love.
- Think you have to give up on ice cream when you go low carb? No way! This Keto Chocolate Ice Cream is rich, chocolatey and so decadent.
Keto Panna Cotta
Equipment
- Panna Cotta Molds
- Ramekins
Ingredients
- 2 cups heavy cream divided
- 2 teaspoons unflavored powdered gelatin
- 1/2 cup plus 1 tablespoon Powdered Monk Fruit Allulose Blend or keto sweetener of choice
- 2/3 cup full-fat plain yogurt
- 1/2 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup blackberries
- 1 tablespoon lemon juice
Instructions
- Spray ramekins with cooking spray. (Or use Panna Cotta molds if you have them.) Pour 1/4 cup of the heavy cream into a bowl sprinkle with the gelatin and allow to sit for 5 to 10 minutes.
- Meanwhile, heat the remaining 1 1/2 cups heavy cream in a saucepan over medium heat until warm. Add 1/2 cup sweetener and stir until dissolved. Remove from heat and stir in gelatin mixture until completely dissolved.
- Allow to cool slightly, and stir in yogurt, lemon zest, and vanilla extract. Divide among ramekins and chill overnight.
- Combine the blackberries, lemon juice, remaining tablespoon of sweetener, and 2 tablespoons of water in a small saucepan. Cook for 5 to 10 minutes, until the blackberries begin to break down. Taste and add additional sweetener as needed.
- Unmold the pan cottas on serving plates and top with berries.
Notes
- Make sure you warm the cream gently, whisking often. You don't want to bring it to a boil, just to get it warm enough that the bloomed gelatin will dissolve.
- Don't skip spraying the molds - unless you are making these for yourself and plan on eating them straight from the ramekins.
- In a hurry? You can speed the refrigeration process by putting the ramekins in the freezer for about two minutes.
Ana María de js. Rodríguez Melendez
Deseo saber si puedo utilizar leche de almendra para la pannacotta porque la encuentro muy líquida y la crema espesita. Gracias
Wendy Polisi
I haven't tried it but think it would be ok (provided you enjoy the taste of almond milk).