Italian Vanilla Panna Cotta – Easy Keto & Dairy-free Recipe
Easy Keto Vanilla Panna Cotta recipe it’s an elegant, creamy, and delicious Italian dessert, and perfect for any celebration like Mother’s Day, Valentine’s Day…
Servings Prep Time
2people 10minutes
Cook Time
10minutes + 4 hours
Servings Prep Time
2people 10minutes
Cook Time
10minutes + 4 hours
Ingredients
Keto Vanilla Panna Cotta
  • 1/2cup heavy whipping cream
  • 1/2cup unsweetened almond milk
  • 1tsp grassfed gelatin
  • 2tbsp powdered Swerve sweetener
  • 1/4tsp Vanilla Extract
Raspberries Sauce
  • 20 fresh raspberries
  • 1 1/2tbsp water
  • 1tbsp powdered Swerve
Instructions
Keto Panna Cotta
  1. Lightly grease 2 4-ounce capacity ramekins or small glasses.
  2. In a small saucepan, combine the heavy cream and the almond milk. Sprinkle with the gelatin and let sit 3 minutes.
  3. 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.
  4. Divide the mixture evenly between the two prepared ramekins and refrigerate for at least 4 hours, until firm.
  5. 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
  1. 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.

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