Keto Panna Cotta

My sweet and creamy keto panna cotta recipe needs only 5 ingredients and is SO easy to make. There’s no baking required and it’s only 2 grams of net carbs!

Course Dessert

Cuisine Italian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 216kcal

Author Arman Liew

Ingredients

1 tablespoon gelatin 1 envelop
2 tablespoon cold water
2 cups heavy cream
1 cup milk of choice I used unsweetened coconut milk
1/3 cup allulose
2 teaspoon vanilla extract

Instructions

Lightly grease eight 1/2 cup or four 1 cup ramekins and set aside. In a small bowl, whisk together your gelatin with cold water. Let it sit to thicken.
In a saucepan, add the heavy cream, milk, allulose, and vanilla extract. On medium heat, while stirring regularly, bring to a boil. Once it begins to boil, reduce it to very low and let it simmer for several minutes, before removing from the heat.
Add the gelatine mixture into the saucepan and whisk very well, until combined and smooth. Distribute the panna cotta mixture amongst the ramekins and allow to cool to room temperature. Once cool, place them in the refrigerator for at least 4 hours, or overnight.
After the panna cotta has firmed up, remove the panna cotta from the refrigerator. Using a slightly wet knife, run it around the sides of the ramekin for easy removal. Turn the ramekins upside down onto a plate and serve.

Notes

TO STORE: Leftover panna cotta can be stored in the refrigerator, covered, for up to 1 week.

Nutrition