I've always been a fan of simple, delicious keto recipes. This panna cotta recipes checks both of those boxes. While it may take a little while to cool down, the actual recipes takes just a few minutes to make and works great for a grab-and-go keto treat. If you're looking for an amazing keto panna cotta recipe, then you've come to the right place!
Prep Time: 20 minutes
Cooling Time: 2 hours
* Macros include the strawberry sauce. Carbs are greatly reduced without it.
Macros per serving:
Fat: 25g (91%)
Protein: 1g (1%)
Net Carbs: 5g (8%)
Total Carbs: 22g
Sugar Alcohols: 16g
(Ingredients can be purchased by clicking on the green link)
1/3 Cup (79ml) Water
1 1/2 Teaspoon Gelatin, unflavored
1 1/4 Cup (295ml) Heavy Whipping Cream
1/4 Cup (48g) Monkfruit/Erythritol Blend, granulated (I use Lakanto)
1 Teaspoon Vanilla Extract
12 Strawberries, quartered
1 Teaspoon Lemon Juice
1 1/2 Tablespoons (~11g) Monkfruit/Erythritol Blend, confectioners (I use Lankanto)
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do this!
In a medium sized sauce pan over medium-high heat, combine half of the water and the gelatin.
Whisk to combine.
Slowly add the remaining water until a thick, brown liquid is formed and no clumps exist.
Add the heavy cream, granulated sweetener, and vanilla extract.
Continue to whisk until the first signs of a simmer. Do not let it boil.
Remove the mixture from the heat.
Allow to cool on the counter before placing in the fridge for 2-4 hours. If storing longer, cover in plastic wrap after the 2 hours.
In a medium sized sauce pan over medium heat, combine about 3/4 of the strawberry quarters with the lemon juice and confections sweetener.
Stir periodically until a sauce has formed and the strawberries no longer hold shape, about 10-15 minutes.
Add the remaining strawberries and remove from heat.
Allow to cool before topping the panna cotta (OTHERWISE IT WILL MELT).