Keto Panna Cotta

Keto panna cotta

Written by: Maja Moors

May 23, 2020

There are many simple recipes you can make on keto and panna cotta I definitely one of them. Basic panna cotta requires only 3 ingredients, and it takes less than 10 minutes to make.

I will give you couple of recipes that you can use panna cotta, like a basic recipe, white chocolate, dark chocolate, and slice. Basic panna cotta should have less than 1g of carbs, depends which heavy cream you use. This recipe can also be used as dairy-free and vegan if you substitute heavy cream for coconut cream.

Chocolate

When using chocolate, try to use couverture chocolate, as it has real cocoa butter and minimum if any added sugar, whereas compound chocolate is made from vegetable fat and usually has sugar. I use Cocoa farm or Valrhona but in shops, the best dark chocolate is 72% Whittaker`s Ghana chocolate and white Whittaker chocolate (have high carbs, should be used in moderation and occasionally). The more cacao butter it has is better. I know that Lindt has some chocolates with 90% and 95%, but I am not buying as they use child labor on their cacao farms. There are also NZ boutique chocolate manufacturers, like Mian, so you can support local small businesses.

 

Base recipe

100ml heavy cream (coconut cream for df or vegan)

30g Erythritol

10g bloomed gelatine (I use sheets, but any kind will work, use agar-agar for vegan)

Berry and Panna Cotta slice

Method

Swell gelatine. Put cream and erythritol to boil. Put gelatine, mix, pour in glass, or mold. Chill.

Panna cotta edible pot

 

White chocolate panna cotta

To base recipe add 30g of white chocolate.

Dark chocolate

To base recipe add 20g of chocolate.

Panna Cotta Vegan tart

 

Panna Cotta slice

This recipe has been one of the most popular because of its creaminess.

Recipe

150g mixed berries

10g gelatine (swollen)

20g Erythritol

Boil together, blend and strain. Leave to cool aside while preparing the rest.

40g Almond meal

20g Coconut flour

10g Flaxseed meal

20 g chopped nuts

20g Erythritol

30ml melted coconut oil

Mix all in the bowl and add 50ml of berries above. Unify the mix. You can leave it raw or you can bake it for 6minutes on 180degrees Celcius.

100ml heavy cream (coconut cream for df or vegan)

30g Erythritol

10g bloomed gelatine (I use sheets, but any kind will work, use agar-agar for vegan)

Swell gelatine. Put cream and erythritol to boil. Put gelatine, mix, pour onto the base, leave to set. Once firmed up pour the berries on top. Chill overnight before cutting or if in the mold at least 3 hours. ( You can also pour berries first, then the cream). Enjoy.

You can buy dry ingredients in our Dry store

Check the video recipe here.

 

Panna Cotta slice

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