Keto Panna Cotta
Course: DessertsCuisine: ItalianDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
10
minutesCalories
225
kcalTotal Carbs
11
gramsNet carbs
3
gramsFat
22
gramsProtein
3
gramsThis is a ridiculously easy recipe with a massive flavor payoff. I promise this will be your “go to” keto dessert. If you watch the video, you’ll see just how versatile the basic recipe is. I expect I’ll be doing a few more recipes / videos based on this.
Ingredients
2 tsp powdered gelatin (7g)
3 TB cool water (45 mL)
1.5 cups heavy whipping cream (356 mL)
.25 cup non-sugar sweetener such as Swerve, Purecane or BochaSweet (45g)
.5 cup whole milk (118 mL)
1 tsp vanilla extract (5 mL)
Directions
- Place six small ramekins or six 4oz jelly jars in the fridge to cool.
- In a small bowl, sprinkle the gelatin on top of the water. Set aside for a few minutes as it blooms.
- In a medium sauce pan, heat up the heavy whipping cream over medium low to medium heat.
- Add the sweetener and whisk until fully dissolved.
- Add the bloomed gelatin and whisk until dissolved.
- Whisk in the whole milk and vanilla extract, then remove from heat.
- Pour the liquid through a mesh strainer to catch any solids, then divide between your six chilled ramekins.
- Refrigerate for at least 4 hours. If storing for longer than that, cover with plastic wrap.
- To serve, soak the ramekins in warm water for roughly 30 seconds, then top with an inverted plate. Flip over and give a couple of shakes to release the panna cotta from the ramekin. Serve as is, or watch the video for ideas for toppings.
Recipe Video
Notes
- Do not boil your cream. You want it very warm, but not boiling, as this will break down the cream and keep the gelatin from setting.
- You can up the fat content by using half and half instead of whole milk.
- If you want to further reduce the carbs, you can substitute almond milk or coconut milk for the whole milk.
Hi Steve, Just wanted to let you know that I watch your videos and I’m a big fan. You are living the dietary lifestyle I want to live. I am inspired by you to make yet another go and stick to it. I am currently nearing 400 lbs. I have lost and gained hundreds over my 56 years of dieting. I find much in common with you, including the behavioral modeling as a child with the addition of shaming. Now as a grown “child” going thru the sudden death of my Mom, who shamed me, I am trying to not water that root of shame anymore (re-program my thoughts, knock down lies) and grow in my walk with Jesus Christ who died and rose again, to set me free. I just want you to know that your work at Serious Keto is so very important to me and so very much appreciated. Know you are loved and God is good. PS. My hubby and I are making your panna cota recipe tomorrow.
A wonderful recipe. It is really delicious. I added coconut milk instead of regular whole milk as you suggested and it turned out great. This is truly a great base to experiment with. Thanks for sharing with us.
What size of ramekins do you use?
They are 3.25″ in diameter. I’m not sure how else to describe them.
This stuff is really good! Tried original plain version with grated chocolate on top, another version with added 1 tsp Rodelle baking cocoa (from Costco), and a version with 2 tsp lime juice. All excellent. Keep the recipes coming…
Hi Steve
I enjoy your videos and recipes. Would you double check the net carbs listed. When I imported into carbmanager it calculated the net carbs and total carbs the same (I.e. no fiber reduction).
Thanks. Looking to get answer before trying recipe.
By the way, so impressed with you and your recipes that I joined your YouTube support group.
There are some odd entries in Carb Manager for BochaSweet that list it as -1g carbs. So I used Swerve as my basis for calculating the sweetener impact. The number I have posted are directly from Carb Manager — it’s not a fiber reduction, it’s a reduction due to the fact that these do not cause a blood glucose reaction.
Steve, if making a lime flavored version would you leave the vanilla out? Thanks!!!
Personally, I’d leave the vanilla in. I think lime and vanilla pair well together, but you won’t hurt anything by leaving it out.