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Keto Panna Cotta

Panna Cotta is one of my non-chocolate favorite desserts. Besides being very simple to make, it is so easy to make different versions of it and very easy to make it work with any diet restrictions! I have been making panna cotta for years now, and it is almost always the requested dessert for me to bring to any party I get invited to. Recently, I have had to make a vegan panna cotta and decided I should finally just share the recipe for this yummy dessert. 

I am sharing the recipe for the keto version, but first I am going to talk about possible substitutions for folks following Paleo, or with dairy restriction. The main ingredient to make panna cotta dairy-free is coconut milk. You will want to use the coconut milk or cream you find in a can. The coconut milk from the box that you find in the refrigerator section won't give you the same creamy luscious texture and will also result in a lighter flavor. You can also use a combination of both. I also like to use greek yogurt on my keto version, but for the dairy-free or Paleo version I use an unsweetened coconut milk yogurt alternative or any nut yogurt that does not have added sugar. This might not be so easy to find, and it can be left out if you really can't find an alternative. Or if you are  not so worried about the sugar, you can use any type of alternative yogurt you would like!  Also, we need a little bit of gelatin for it to set but if you are vegan you can substitute the same amount of agar-agar and it works the same!

Keto paleo gluten free sugar free yogurt panna cotta vanilla with berry sauce recipe

Keto paleo sugar free vanilla yogurt panna cotta with strawberry sauce recipe

For this version I used vanilla as my base flavor and made a strawberry sauce to go on top. You can use vanilla extract, but I really like using a vanilla bean in this recipe. Not only the vanilla flavor is more predominant but you will also achieve a stronger vanilla fragrance and I like to see the little bits of vanilla seeds through the cream.

For the strawberry sauce, I simply cooked down some strawberry I sliced in a sauce pan with a little bit of powdered swerve. I let the strawberries soften and let out some it's delicious juices to form a sauce. It is the perfect complement to the vanilla panna cotta, but you can use any berry or any fruit that you can make a sauce out of! 

keto paleo gluten free vegan vanilla panna cotta recipe

                                     

Keto Panna Cotta - 6 servings

What you will need:

Preparation:

  1. In a small container or bowl sprinkle the gelatin in the cold water and let it soften for about 5 min. In a small sauce pan bring the heavy cream, sweetener, vanilla bean and sweetener to a simmer.

     

  2. Take it off the heat and mix in the gelatin until it is all melted. Make sure gelatin really melts into this mixture!

     

  3. In a separate bowl whisk the yogurt until smooth (I like to sweeten my yogurt with some liquid stevia or powdered Swerve just a touch). Slowly pour in the vanilla cream mixing it all together until throughly combined and smooth. Remove the vanilla bean.

     

  4. Divide the cream mixture into 6 ramekins or six silicone cups (that is what I usually use because it is a little easier to take out the panna cotta once set) Refrigerate for at least 4 hours.

     

  5. Once set and ready to serve, run a knife around the panna cotta carefully and invert each panna cotta into a plate.

     

 

Enjoy it with some strawberry sauce or sauce of your choice! Or simply drizzle some sugar free "honey"or syrup of choice. Really the options are endless here!

Each Panna Cotta has 3.4 NET carbs! - with no topping and this will also vary a little depending on the brand of yogurt you use. BUT it is super low in carbs, very delicious and full of fat. Indulge Keto fam!

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3 comments

  • This my favorite, better when you made for me hahaha!!
    Thank you amiga!!

    Maria Medeiros
  • I love Panna Cotta! This one is soooo good! Awesome texture

    Theresa Michael
  • Perfect dessert, easy to make and so delicious! Great recipe

    Laura Minsk

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