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.
Nutrition: this recipe makes 2 servings. Each serving has 3 NET carbs.Substitutions: if desired, you can swap the heavy cream for coconut milk. Using full fat is the key to getting the proper texture.To Store: keep in the fridge for up to 5 days. It needs to be stored in an airtight container with a snug-fitting lid. Glass mason jars work well. To Freeze: I don’t recommend freezing this recipe because the texture will be way off when thawing it out. Notes on Sweeteners: