You deserve a sweet treat like this Keto Panna Cotta! It’s velvety smooth, rich, and you only need 5 ingredients to make it. This gluten-free, grain-free, and low carb custard is the perfect treat for an afternoon pick-me-up or after-dinner dessert.
It took me exactly one spoonful of panna cotta the first time I tried it to know that I was in love with the custard-like dessert. When that creamy goodness hits your tongue, it’s enough to awaken all your senses. While traditional recipes are loaded with sugar, I made my own low carb panna cotta recipe that is keto-friendly. I originally made a raspberry panna cotta but decided to make a more classic vanilla version too. You guys...it turned out fantastic!
Why is it that certain kinds of desserts make you feel fancy? Making keto panna cotta feels elegant, but it’s seriously a low key dessert for any occasion. Are you eating cheeseburgers for supper? Finish the meal by serving panna cotta! Making steak? No problem, it’s a great treat for that too.
What Is Panna Cotta?
Panna Cotta is a creamy, delicious Italian dessert that is becoming more and more popular. It’s known for its rich and silky texture. It’s similar to a custard (but doesn’t have eggs as custard does) and tastes incredible. Many think it’s a richer version of pudding.
What You’ll Need
You really don’t need much to make this sweet dish! Just some basics and a little bit of time, and you’ll be pleased with the results.
- Heavy Cream - The thickness and creaminess of the heavy cream is the perfect addition!
- Sweetener - Naturally, I prefer my sweetener, but I have left some notes for you in the recipe card in case you want something different.
- Gelatin - For best results, use unfavored powdered gelatin. It’s going to give the panna cotta the custard-like texture.
- Water - It’s very vital that you prepare the dish with cold water. Nothing else will work, and it won’t turn out right if you try it.
- Vanilla - A little bit of vanilla extract brings out the sweetness and is a great addition. It tastes a little bland without it.
How To Make Keto Panna Cotta
Another reason why I am sure you’ll be happy to make this Italian dessert is that it can be made in just a few minutes. It is one of the easiest low carb recipes I've made. Here are the steps to get you started:
Step One: Add the cold water to a medium-sized bowl and sprinkle in the gelatin. Let it rest for 5-10 minutes to allow it to bloom.
Step Two: Warm the cream and sweetener in the microwave or a small pot over medium heat until all of the sweetener has dissolved, then take it off the heat. Whisk in the vanilla.
Step Three: Pour ¼ cup of the heavy cream mixture into the gelatin while whisking vigorously. Mix until the gelatin has dissolved. Pour the mixture back into the cream mixture.
Step Four: Pour into 2 glass jars or ramekins. Refrigerate for 2-4 hours before serving.
Tips & Serving Suggestions
- Greasing the ramekins lightly will allow you to invert them onto plates. This is a beautiful way to serve this low carb dessert to guests.
- Drizzle your favorite sauce or marmalade on top before serving. Sugar Free Caramel Sauce is hard to beat! Another tasty idea would be my Creamy Lemon Dessert Sauce.
- Add a few fresh berries on top to give it a burst of color. Blueberries, strawberries, and raspberries are all pretty tasty and fine for a keto diet in moderation.
- Shave some sugar-free chocolate and sprinkle the shavings on top right before serving. You can use either white chocolate or dark chocolate and just run a vegetable peeler along the edge. Chocolate curls from a bar of sugar free chocolate are an excellent way to take keto desserts to the next level.
How Long Does Panna Cotta Last?
On average, keto panna cotta will last in the fridge for 4-5 days. Naturally, it needs to be kept airtight, but it’s nice to have it on hand. Plus, most desserts don’t last near this long, so it’s just one more reason why I love it.
Can I Make It Dairy-Free?
If you are trying to cut back on keto recipes with a lot of dairy, you’ll be glad to know you can easily swap the heavy cream. Using coconut milk is a great option for a dairy free panna cotta; just make sure you are reaching for full-fat and not reduced-fat coconut milk. It makes a massive difference in the final result.
- ¾ cup heavy cream
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1.5 teaspoon powdered unflavored gelatin
- 2 tablespoon cold water
- ½ teaspoon vanilla
- Put the cold water in a medium bowl. Sprinkle with the gelatin. Let stand 5 to 10 minutes.
- Heat the cream and sweetener until the sweetener is dissolved. Remove from the heat. Whisk in the vanilla. This can be done in a small pot on the stovetop or in the microwave.
- Whisk vigorously whisking slowly pour about ¼ cup of the cream mixture over the gelatin. Stir until the gelatin dissolved. Add back into the warm cream. Divide between 2 small glass jars or ramekins. (Note: if you are planning to invert the panna cottas onto plates grease the ramekins with a light tasting oil).
- Refrigerate for 2 to 4 hours. Serve in the ramekins or invert onto plates. Store in the refrigerator.