Keto Friendly Chocolate Panna Cotta Recipe
We just made the best chocolate panna cotta on the planet! This chocolate panna cotta recipe is loved by even non keto friends too! If you need a sweet dessert recipe and you have a little bit of time before you need it, this recipe is delightful. It does take planning and prep because it needs time to set in the refrigerator but it really isn’t that hard to make.
What is Panna Cotta?
A traditional, easy, and delicious Italian custard. We’ve taken this molded chilled traditional dessert recipe and made it sugar free and keto friendly.
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Panna Cotta is Italian for cooked cream.
Can Panna Cotta be made the day before?
Yes! You can. Just be sure to cover it with plastic wrap.
Can Panna Cotta be made with milk?
Yes, we use heavy whipping cream because it makes a rich, delicious dessert but you absolutely can use milk in this recipe in place of heavy whipping cream. If you are sensitive to dairy, you can also use a dairy free option. The brand Silk makes a dairy free heavy whipping cream that’s made with pea protein. It will work in this recipe too. You can use almond milk, coconut milk, cashew milk or any other milk you choose. The Panna Cotta won’t be as rich but it will still tastes delicious with less calories.
Can Panna Cotta be made without gelatin?
Yes, it can. I have known some people to use egg whites in place of the gelatin but I have not personally tried it with this recipe. You can also use agar agar as a thickening agent in this recipe. 1 tablespoon of agar agar would replace the gelatin in this recipe. You would add the agar agar in the cream when it’s heated whisking it to mix it in until it fully combines.
Is Panna Cotta Keto Friendly?
Yes! This is a keto Panna Cotta recipe!! But you make this recipe we’ve supplied below. Traditional Panna Cotta is made with real sugar. We have given you a keto friendly sweetener option below.
Keto Chocolate Panna Cotta Recipe Ingredients
- 3 cups heavy whipping cream
- 1/2 cup + 2 tablespoons granulated monk fruit (use granulated sugar if desired)
- 1 tablespoon gelatin powder
- 1/4 cup + 2 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon ground instant coffee
- 1/4 cup of water
Keto Chocolate Panna Cotta Recipe Instructions
- Mix gelatin powder with water and let it sit for 10 minutes.
- Place the rest of the ingredients in a saucepan and stir to combine. Break any clumps that might appear.
- Place the saucepan over the stove in medium heat and add the hydrated gelatin powder. Stir regularly until boiling, then stir continuously for 1 more minute and remove from the stove.
- Let it cool for 30 minutes before pouring it into the ramekins or the muffin molds (in this case, use silicone molds to be easier to transfer).
- Refrigerate for 3+ hours before serving. If using ramekins, place them in a saucepan or skillet with warm water for a couple of minutes (2-3) for an easier demolding. Another good practice is to spray some coconut oil inside the ramekins before filling them with the Panna Cotta. If using silicone molds, the demolding is super easy, you just need to gently press the bottom of each mold and the Panna Cotta will come out completely.
- Top them with shredded chocolate, whipped cream, or your favorite berries.
Notes
- This Panna Cotta should be kept in the fridge for up to one week.
- This recipe is freezer-friendly, just leave it overnight in the fridge to thaw thoroughly before consuming.
Other Items Needed
Keto Chocolate Panna Cotta Recipe Nutrition
Serves 6
Calories 220, Total C 4.5g, Fiber 1.1g, Net C 3.4g, Sugars 1.9g, Fat 22.1g, Protein 3.4g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this keto panna cotta recipe:
Keto Chocolate Panna Cotta Recipe
Equipment
- Ramekins
Ingredients
- 3 cups heavy whipping cream
- 1/2 cup + 2 tablespoons cup monkfruit use granulated sugar if desired
- 1 tablespoon gelatin powder
- 1/4 cup + 2 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon instant coffee ground
- 1/4 cup of water
Instructions
- Mix gelatin powder with water and 220let it sit for 10 minutes.
- Place the rest of the ingredients in a saucepan and stir to combine. Break any clumps that might appear.
- Place the saucepan over the stove in medium heat and add the hydrated gelatin powder. Stir regularly until boiling, then stir continuously for 1 more minute and remove from the stove.
- Let it cool for 30 minutes before pouring it into the ramekins or the muffin molds (in this case, use silicone molds to be easier to transfer).
- Refrigerate for 3+ hours before serving. If using ramekins, place them in a saucepan or skillet with warm water for a couple of minutes (2-3) for an easier demolding. Another good practice is to spray some coconut oil inside the ramekins before filling them with the Panna Cotta. If using silicone molds, the demolding is super easy, you just need to gently press the bottom of each mold and the Panna Cotta will come out completely.
- Top them with shredded chocolate, whipped cream, or your favorite berries.
Notes
- This Panna Cotta should be kept in the fridge for up to one week.
- This recipe is freezer-friendly, just leave it overnight in the fridge to thaw thoroughly before consuming.
Nutrition
More Low Carb/Keto Candy To Try
Keto Homemade Ferrero Rocher Balls Recipe
Keto Chocolate Crunch Candy Bar Recipe
Keto Peppermint Chocolate Bar Recipe
Keto Chocolate Caramel Bars Recipe
This is incredible! It was very chocolatey with coffee flavors as well. What a wonderful recipe.