Low Carb Panna Cotta with Berry Sauce
Indulge in a guilt-free dessert with this Low Carb Panna Cotta with Berry Sauce—an elegant yet simple treat that's perfect for satisfying sweet cravings without the carbs! Made with a creamy blend of heavy cream and unsweetened almond milk, this silky panna cotta is sweetened with keto-friendly erythritol, making it ideal for low-carb and sugar-free diets. A delicate hint of vanilla adds depth to the dessert, while the luscious mixed berry sauce, enhanced with a touch of fresh lemon juice, provides a vibrant, tangy contrast. With just 10 minutes of prep time and minimal effort, this recipe is the ultimate make-ahead dessert, perfect for dinner parties or weeknight indulgence. Elegant, flavorful, and health-conscious, this panna cotta is a true showstopper!
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 0.5 cup Granulated Erythritol
- 1 teaspoon Vanilla Extract
- 2.5 teaspoons Unflavored Gelatin
- 2 tablespoons Water
- 1 cup Mixed Berries (fresh or frozen)
- 1 tablespoon Lemon Juice
- 1 tablespoon Powdered Erythritol
Instructions
In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it sit for about 5 minutes to bloom.
In a medium saucepan over medium heat, combine the heavy cream, almond milk, and granulated erythritol. Stir until the erythritol is completely dissolved.
Heat the cream mixture until it is hot but not boiling, occasionally stirring to prevent scalding.
Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is fully dissolved and the mixture is smooth.
Stir in the vanilla extract and mix well.
Evenly divide the mixture among six ramekins or serving cups. Allow to cool to room temperature, then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or until set.
For the berry sauce: In a small saucepan over medium heat, combine the mixed berries and lemon juice.
Cook for about 5 minutes, stirring frequently, until the berries have softened and a sauce begins to form.
Remove from heat and stir in the powdered erythritol until completely dissolved. Allow the sauce to cool slightly.
Once the panna cotta has set, unmold onto plates if desired or serve in the ramekin. Top each panna cotta with a spoonful of berry sauce before serving.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 24.2 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 477 mg | 37% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
