Low Carb Sugar Free Panna Cotta
Low Carb Sugar Free Panna Cotta
There are 2 desserts that I have a real soft spot for and have really missed since cutting sugar out of my life, and both of them are rich, creamy delights. I have resolved this issue for my number one dessert by developing this recipe for Sugar Free Creme Brulee, but I decided it was time to decarb Panna Cotta. It certainly isn’t a complex recipe and you guys are going to love how easy it is to make. The ingredients required are probably sitting in your fridge just begging to be turned into this delicious Low Carb Sugar Free Panna Cotta.
The thing that I love about this dessert is that it can be served very simply potted, either on it’s own or topped with some of your favorite berries. Alternatively you can invert these onto a plate and by adding some coulis or getting creative with your berries, you can make them look amazing. They would be fit to serve at any table, even a dinner party.
If you want to see how easy it is to make this wonderful recipe for Low Carb Sugar Free Panna Cotta, make sure you check out the video recipe on my youTube channel. Don’t forget to subscribe to my channel while you are there so you don’t miss any recipes that are posted.
The gelatin used in this recipe was Dr Oetker and it is a bovine based gelatin. You could use a vegetarian based gelatin or use gelatin leaves if you don’t want to use a meat derived product. One sachet of Dr Oetkers weighs about 12 gms/.42 oz or is equal to 1 tablespoon of gelatin. It is supposed to be adequate for 500 mls/17 oz of liquid but if you use this for Panna Cotta, you are going to end up with a rubbery texture.
If you use a variation of gelatin or gelatin leaf, you may have to play around a little with the quantities to get it right. Perhaps follow the recommended instructions first and then adjust quantities according to your taste. It only took an additional 1/2 cup of liquid to get the texture perfect using Dr Oetkers.
Do not boil the cream mixture because when you add the gelatin to it, it may seperate. If you are having issues with the gelatin dissolving properly, you can put the saucepan back on a low heat to dissolve. Watch the mixture so it doesn’t boil and remove from heat as soon as the gelatin has dissolved. It is equally important not to boil gelatin or you will destroy the setting compounds.
Paleo Panna Cotta and using coconut cream
This recipe works really well when you switch the cream for coconut cream as well. If you want to use coconut cream and want a creamy dessert, I would switch both the cream and the almond milk for coconut cream and make the recipe as instructed. For those of you who aren’t paleo but want a variation, you can also switch the almond milk for coconut milk or cream for a lovely result.
SweetLeaf Vanilla Creme Drops
Vanilla Creme SweetLeaf Sweet Drops are just perfect for when you want to impart vanilla flavors in creamy desserts, just like this one. If you don’t have any of these drops, you can simply add an additional .5 teaspoon of vanilla extract to the recipe. I don’t think you will need to add any additional sweetener but if you feel that it needs it, please add to your taste.
If you have any other flavored stevia drops such as Chocolate, Coconut, English Toffee, Lemon or Coffee, they would also be fantastic to use in this recipe. If you are trying to source SweetLeaf Sweet Drops in Australia, I like to buy mine from Naturally Sweet.
Berry Coulis Recipe
To make the optional berry coulis for this recipe,
1.5 cup raspberries (strawberries or blackberries or a combination)
1/4 cup water
1 tablespoon stevia or monkfruit blend
Place the berries, water and sweetener in a saucepan and bring to a boil and then turn down to a simmer for about 5 minutes. The berries will break down quite quickly and the mixture can burn, so make sure you stir it fairly regularly. Remove from heat and mash any larger chunks with a fork if required. You can serve as it is or strain it but allow it to cool first, especially before serving it on top of panna cotta.
If you wish to strain the coulis to get rid of the seeds, wait until it cools down. Note that if you use strawberries I find that they break down more slowly, so it is better to chop them into smaller pieces before cooking them. You can also process your coulis to get a smoother sauce. I find this works particularly well with a strawberry coulis.
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- 1 cup almond milk or coconut cream
- 1.5 cups pure or heavy cream full fat
- 1/4 cup erythritol or 1-2 tablespoons stevia or monk fruit blend sweetener
- 1 teaspoon vanilla extract
- 10 drops SweetLeaf Sweet Drops Vanilla Creme or replace with .5 teaspoon additional vanilla extract
- 1 tablespoon powdered gelatin I like to use a sachet of Oetkers
- Add the almond milk/coconut cream and pure cream to a medium saucepan. Stir in the sweetener, vanilla extract and stir over a medium heat until the sweetener dissolves. Do not allow to boil but heat to just below boiling point.
- Remove from heat and sprinkle the gelatin powder on top of the cream mixture.
- Whisk in until the gelatin has dissolved. Check the base of the pan as gelatin often accumulates there. Whisk the mixture well and truly to make sure the gelatin has been dispersed.
- Pour the mixture in to 6 ramekins that hold about 1/2 cup of liquid. If you plan to invert your Panna Cotta, try to make sure it has straight sides.
- Refrigerate until set, either 3-4 hours or overnight.
- Serve either potted or invert out onto a plate. To invert, place the ramekin in a bowl of hot water for about 30-60 seconds, run a knife around the edges and tip out onto your serving plate.
- Serve as it is or top with fresh berries of choice. You can also make a Berry Coulis- see the recipe above, and drizzle on top to serve.