Keto Panna Cotta
Rich heavy cream, vanilla, and bloomed gelatin come together in 20 minutes of active prep and cooking before chilling into an eggless, no-bake keto panna cotta with a velvety texture and gentle wobble.
Equipment
- Medium bowl
- Small saucepan
- Whisk
- Ramekins or small glass jars
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
- Scatter the gelatin evenly across the cold water in a medium bowl and leave it undisturbed for 5 to 10 minutes. The powder should absorb the water and become a swollen, wrinkled gel rather than remain dry on top.
- Warm the cream and sweetener together in a small saucepan on the stovetop, or use the microwave, stopping when the sweetener has dissolved without letting the mixture boil. The cream should look smooth, with gentle steam rather than vigorous bubbling.
- Take the cream off the heat and whisk the vanilla into it. A warm vanilla aroma should rise from the cream.
- Whisk the bloomed gelatin briskly while gradually streaming about 1/4 cup of the warm cream into the bowl, then stir until dissolved and return the mixture to the remaining warm cream. The combined liquid should look uniform, without gelatin strings or rubbery pieces.
- Pour the mixture into 2 small glass jars or ramekins, lightly greasing the ramekins with a light-tasting oil beforehand if you intend to unmold them. Both portions should have an even, smooth appearance.
- Refrigerate the portions for 2 to 4 hours until set, then serve in their containers or invert onto plates and keep any remaining dessert refrigerated. A set panna cotta holds together when gently tilted but still trembles in the center.
Notes
Sweetener tip: Allulose or a monk fruit blend made with allulose helps keep the chilled texture smooth, whereas erythritol can recrystallize and turn gritty in the fridge. Check your sweetener's equivalence and dissolve it completely while warming the cream. Texture tip: Sprinkle the unflavored gelatin evenly over the cold water rather than dumping it in a pile so no dry pockets turn into rubbery lumps, and warm the cream gently until steaming without letting it boil. Unmolding tip: Lightly oil the empty ramekins before filling and skim off any floating oil droplets. Once chilled, run a thin knife around the inside edge, briefly dip the bottom of the ramekin in warm water, and gently invert onto a plate. Storage: Wait until the mixture stops steaming before covering so condensation does not drip onto the top. Keep the chilled panna cotta tightly covered in the refrigerator, and store berries or crunchy toppings separately until serving. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.