Sugar-free Sweetness!
We’re lucky, us low carbers. There are a ton of mouth-watering, cream-based desserts from around the world just waiting to be keto-fied. Take the French creme brulee and substitute all the sugar for erythritol and you’ve got a low carb, high-fat dessert to end all desserts. The erythritol even caramelizes in the broiler! The process is a little difficult though if you want that perfect creamy consistency. Not to mention the pretty mandatory overnight chilling period.
Panna cotta, on the other hand, an Italian dessert made with cream and gelatin, is much simpler to make. It is still rich and creamy, like a creme brulee, but you can eat the dessert soon after you make it, no need to wait overnight! And if you’re impatient, like us, you only need to chill it for about 2 hours before enjoying. Much better! And still just as delicious.
Like most keto recipes we make, this one is versatile! We make the basic panna cotta here and add our salted caramel on top for a sugar-free & keto salted caramel panna cotta that’s simple to make and can be enjoyed guilt-free. If you aren’t feeling in the mood for salted caramel (which may be a little crazy!), then you can enjoy this panna cotta plain or maybe with a few keto-approved berries on top. You could even make a simple berry sauce, cooking the berries with a little erythritol and water in a saucepan before pouring over the panna cotta. See- we told you this recipe was versatile!
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We used Knox Unflavored Gelatin to make the panna cotta gelatinous, but you can also use Great Lakes Kosher Beef Gelatin for a more natural option. Gelatin is actually quite healthy, especially when it is sugar-free. It is full of protein which can help with your keto diet needs. Gelatin is a great ingredient to have on hand and it stores well in your pantry so stock up- you’ll be making this recipe a lot!
The alternative to plain gelatin would be to use a sugar-free Jell-O packet if you’ve got one on hand (vanilla flavored would be best), but you’d need to cut out some, if not all, of the erythritol. The Jell-O you get in the box is already sweetened and you don’t want to get an overly powerful sweet panna cotta- balance is needed!
Make individually sized panna cotta and serve it at your next party or, make one large panna cotta and cut it up like a cake. Be sure to give yourself an extra big slice! You deserve it.
Recipe Note: Instead of making the caramel from scratch, Walden Farms makes a great sugar-free caramel syrup. It tastes like a cross between caramel and toffee, but it’s quite good. They also have a sugar-free maple syrup that will knock the socks off your Low Carb Protein Pancakes!
Salted Caramel Panna Cotta
| Servings: servings |
- 2 cups heavy cream
- 1/4 cup So Nourished erythritol sweetener
- 1 sachet unflavored gelatin
- 1 tsp vanilla
- 1/2 cup caramel
- Let your cream heat up in a saucepan with a sachet of gelatin and erythritol. Don't let the cream boil or even simmer. You want a gentle heat to help dissolve the gelatin.
- Use a silicone whisk to stir. When the gelatin and erythritol is dissolved, add vanilla extract and stir to combine.
- Grease a few ramekins, tea cups, glasses or bowls and wipe the excess with a paper towel.
- Carefully pour or ladle your panna cotta mixture into your containers and chill, preferably overnight, but at least 2 hours.
- While the panna cotta is chilling and right before serving, prepare your toppings. For this recipe, we decided to use our 3 ingredient Keto Caramel.
- You can either eat the panna cotta straight out of your container, or flip it onto a plate for it to retain the mold's shape. To do this, run a thin, sharp knife along the edges of the panna cotta and flip onto a plate. If ti's still a little stuck, wedge the knife into the side of the panna cotta while upside down (this will break the suction it's got).
- Once you're ready to serve, pour about 2 tablespoons of caramel over top the panna cotta and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Hi there! I’m looking forward to trying your recipe soon, but am wondering what I grease the dishes with? Unsalted butter? Coconut oil?
Thank you!
Yes, those would work very well. Hope you enjoy the recipe!
Can you use powdered swerve with the same amount instead of granular?
If you’re weighing it, yes! If you’re using measuring cups, do note that 1 cup of granular erythritol is equal to roughly 1 1/2 to 1 3/4 cup powdered erythritol (depending on how much it’s packed).
These look delish! Two questions 1. The directions say to add lemon juice and vanilla, I don’t see lemon juice anywhere in the recipe, how much lemon juice do we add? 2. Would a TBSP be equivalent to a ‘sachet’ of gelatin? Thanks much!
Hey Davina! The lemon juice is actually a snippet of a previous panna cotta we’ve made! I’l delete that right now 🙂
And according to Knoxgelatin.com : “If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.”
It seems 1 sachet is 1 tablespoon!
Sweet! Thank you! Can’t wait to try this recipe! 🙂
mmmmm this looks and sounds amazing! look at that sauce!
Definitely give it a try! We were so surprised at how simple the panna cotta was to make. The caramel sauce is a little more finicky as it needs some time to chill and thicken.
Looks fab! I adore the little wooden spoons, too!
Thanks Catherine! The spoons came with a cute ice cream bowl set. They photograph so well!