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Keto Panna Cotta

Silky sinful Italian dessert

There’s seriously no easier Keto dessert than our Keto panna cotta. It takes less than five minutes to make (though it takes the utmost patience to wait for it to set), needs just three basic ingredients, is super versatile and is ridiculously low in carbs. Make our version, or put your own twist on this Italian dessert, but eat this creamy, delicious low-carb panna cotta today! Enjoy!

Get some more desserts!

We’ve got tons of Keto recipes on that website and that includes desserts too. So try our flourless Keto chocolate cake, or perhaps our Keto berry cheesecake for something fruitier. In fact let me know what your favourite dessert is in the comments below.


Nutrition Info (Per serving)

  • Calories: 204
  • Net Carbs: 3g
  • Carbs: 3g
  • Fat: 20g
  • Protein: 3g
  • Fiber: 0g

This recipe makes 3 serving. Get this recipe on myfitnesspal.

Keto Panna Cotta

Keto Panna Cotta

A delicious keto dessert
4.36 from 34 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 3 servings



  • Add the gelatin to two tablespoon of water and set aside for five minutes to allow it to “bloom”
  • Pour the cream into a small saucepan and set it on low heat
  • Slit the vanilla pod lengthwise down the centre
  • Using the tip of the knife, scrape the seeds from the pod and add them to the cream.
  • Add the pod to the cream as well (If you’re using vanilla extract, add it to the cream once you take it off the heat). Add in your sweetener of choice and stir till it dissolves.
  • Once the cream begins to just simmer, take it off the heat. Discard the vanilla pod, leaving just the seeds inside. Add the gelatin to the cream and mix well until it’s completely dissolved.
  • Pour into moulds and leave to set in the fridge for at least 4 hours. (To make coffee panna cotta, add a teaspoon of instant coffee granules to each mould and stir it into the hot cream)
  • To unmould the panna cotta, dip the moulds briefly in a bowl of hot water, then upend it on a plate. Serve topped with mixed berries.
Tried this recipe?Let us know how it was!

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    1. Cathy it’s best to give it a taste and add as much as you like. Honestly it seems everyone’s Stevia brand is different and it’s hard for me to give you an exact number. IN fact the brand I use I needed 12 drops and then when they changed their recipe I started to need 4 drops. So that’s the reason I tell everyone keep tasting your food as you go along the recipe.

    1. Yes that’s fine. I can’t give you the quantity because I don’t know how sweet your stevia is. You will need to add it to the cream and keep tasting till it’s as sweet as you like.

  1. I use swerve powdered sugar sub and its just about the same as using regular 10x sugar. Also, if you can have just a few more carbs add in whole fat sour cream or plain greek yogurt, use the highest fat content you can find. This will add texture and a much creamier profile. There are quite a few different sweeteners out now and many are 1 to 1 substitutes.

  2. So looking forward to trying these. Is there any way to make a KETO friendly Jell-O. We love jell-o as a dessert but the sugar-free option has bad sweeteners. Looking for a KETO recipe. Any ideas???

  3. Hey Sahil, due to its simplicity this has become my go to dessert on Keto. I’ve been using Amul whipping cream (30% fat) and the panna cotta turns out super silky. But despite following your proportions precisely and letting it set for 4 hours or more, somehow my panna cotta doesnt set well enough to hold its shape when de-moulded on a plate. What could i be doing wrong and how can i correct it? Will slightly upping the quantity of gelatin help?

    1. Yes it’s possibly the amount of gelatine that needs to be increased to make it hold it’s shape. Maybe it varies from brand to brand.

  4. I’d love to try this with coconut milk, can I blend cream and coconut cream together for this? I didn’t really want to use an extract for the flavour. Also wondering if I would need to add more gelatin to this?

    1. Nope, they don’t work the same way. You can use agar agar but you will need to figure out the temperature for that separately as I don’t know that.

  5. What kind of cream are you using? I’m a little confused. The recipe says light cream but I only know half n half or heavy whipping cream. What kind of cream are you using?

    1. Sorry the cream in India is different but it’s basically 25% fat cream. You can use whatever cream is available to you.

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