Prep Time | 10 minutes |
Cook Time | 10 minutes + 4 hours |
Servings |
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Ingredients
Keto Vanilla Panna Cotta
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened almond milk
- 1 tsp grassfed gelatin
- 2 tbsp powdered Swerve sweetener
- 1/4 tsp Vanilla Extract
Raspberries Sauce
- 20 fresh raspberries
- 1 1/2 tbsp water
- 1 tbsp powdered Swerve
Ingredients
Keto Vanilla Panna Cotta
Raspberries Sauce
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Instructions
Keto Panna Cotta
- Lightly grease 2 4-ounce capacity ramekins or small glasses.
- In a small saucepan, combine the heavy cream and the almond milk. Sprinkle with the gelatin and let sit 3 minutes.
- Set over medium heat, whisking to dissolve the gelatin. Bring to just a simmer, then remove from heat. Then whisk in the sweetener and vanilla extract.
- Divide the mixture evenly between the two prepared ramekins and refrigerate for at least 4 hours, until firm.
- To unmold: Set the ramekins in a bowl of hot water (don't let the water come over the top) for about 15 to 20 seconds. Place a plate over top the ramekin and flip over, then give it a few good shakes to loosen.
Raspberries Sauce
- With a fork, mash the raspberries, water, and sweetener together until pureed. Spread around the base of the panna cotta on the plate, or drizzle over top.