Keto Panna Cotta
This Keto Panna Cotta Recipe is velvety smooth, rich, and made with just 5 ingredients. This easy low carb custard is the perfect treat for an afternoon pick-me-up or after-dinner dessert.
Panna cotta feels elegant, but it’s actually one of the easiest desserts to make. This luscious dessert only has a few simple ingredients.
Love panna cotta? Try my Raspberry Panna Cotta next. Or this creamy Keto Lemon Mousse.
Before You Get Started
- If you want to unmold the panna cotta, lightly grease the ramekins or panna cotta molds before filling them.
- Do not boil the cream mixture. Heating it too much can affect the texture of the panna cotta.
- Add a few fresh berries on top to give it a burst of color. Blueberries, strawberries, and raspberries all pair really well with the creamy vanilla flavor and are fine for a keto diet.
Ingredients
- Heavy Cream – The thickness of the heavy whipping cream is what makes panna cotta have a custard-like texture.
- Sweetener – I use a combination of sugar alcohol sweeteners (erythritol, xylitol, and/or allulose) plus stevia in my recipes. There are alternatives listed in the recipe card.
- Gelatin – You need to use unflavored powdered gelatin.
- Water – It’s very important to begin to dissolve the gelatin in cold water. If you add it right to hot liquid, it will clump.
- Vanilla – A little bit of vanilla extract brings out the flavor of the custard.
How To Make Keto Panna Cotta
Step One: Add the cold water to a small 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 saucepan 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. Stir until the gelatin has dissolved. Pour the gelatin mixture back into the cream mixture.
Step Four: Pour into 2 glass jars or ramekins. Any type of small dish will work. Refrigerate for 2-4 hours before serving. If desired, invert the panna cotta onto a plate.
Storage
Cover tightly with plastic wrap or store in an airtight container in the refrigerator. It will last in the fridge for 4-5 days.
Variations
- Sauce – Drizzle your favorite sauce on top before serving. Sugar Free Caramel Sauce is hard to beat! Another tasty idea would be my Creamy Lemon Dessert Sauce.
- Extracts – Try almond extract or caramel extract in place of the vanilla
- Citrus – Adding lemon zest, lime zest, or orange zest is an easy way to make different flavors of this low carb dessert.
- Chocolate – 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.
For another decadent and creamy keto dessert, try this Keto Creme Brûlée or my Keto Chocolate Pudding Pie.
Common Questions
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.
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 full-fat coconut milk is a great option for a dairy free panna cotta.
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Keto Panna Cotta
Ingredients
- 3/4 cup heavy cream
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1.5 tsp powdered unflavored gelatin
- 2 tbsp cold water
- 1/2 tsp vanilla
Instructions
- 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 1/4 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.
Notes
Nutrition
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Originally Published March 17, 2021. Revised and Republished May 22, 2026.
que delicia, estoy en dieta Keto y no me había comido nada dulce, me moríiii!!!!
This was just what I was looking for! Something I can eat like I would a bowl of ice cream. It tastes good and was super easy. I intended to eat a few blueberries with it but I didn’t need them, it was great by itself. Thank you!
Thank you so much for your great recipes.
I made both the Panna Cotta and the caramel sauce for dessert last night and they are both great recipes!
God bless
Ok, this is delicious. We made them in little ramekins with your Creamy Lemon Sauce. They turned out fantastic! What a great low-carb recipe!
This recipe is perfect timing as I just started a low-carb meal plan! I’m happy to have this sweet easy treat to still enjoy!