Desserts/ Keto Recipes

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
Yum
Votes: 6
Rating: 5
You:
Rate this recipe!
A delicious keto dessert
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 4 hours
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 4 hours
Keto Panna Cotta
Keto Panna Cotta
Yum
Votes: 6
Rating: 5
You:
Rate this recipe!
A delicious keto dessert
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 4 hours
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 4 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Add the gelatin to two tablespoon of water and set aside for five minutes to allow it to “bloom”
  2. Pour the cream into a small saucepan and set it on low heat
  3. Slit the vanilla pod lengthwise down the centre
  4. Using the tip of the knife, scrape the seeds from the pod and add them to the cream.
  5. 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)
  6. 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.
  7. 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)
  8. 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.

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7 Comments

  • Reply
    Shri
    September 2, 2018 at 7:09 pm

    I think the recipe meant 1 teaspoon of gelatin because that is what the video stated?

    • mm
      Reply
      Sahil Makhija
      September 5, 2018 at 10:30 am

      Will fix that now. Thanks for spotting it.

  • Reply
    Cathy
    February 17, 2019 at 3:49 am

    Can you give measurement for sweetener? I typically use a Stevia/Erythritol combination.

    • mm
      Reply
      Sahil Makhija
      February 17, 2019 at 11:38 am

      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.

  • Reply
    Kanza
    February 24, 2019 at 8:07 pm

    Can we use powdered form of stevia instead of liquid if yes then olease state the quantity too.

    • mm
      Reply
      Sahil Makhija
      February 25, 2019 at 2:40 am

      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.

  • Reply
    Chef Derek St.Romain
    March 12, 2019 at 3:40 pm

    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.

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