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Low-Carb Strawberry & Rhubarb Panna Cotta

4.3 stars, average of 25 ratings

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This is another recipe using my Homemade Strawberry & Rhubarb Jam. It's super-easy and so low in carbs! However, a certain amount of patience is recommended, as panna cotta is best served after chilled in the fridge for at least 1-2 hours. Make it in the evening, let it stand overnight in the fridge and it's going to be the perfect breakfast treat!

Tips & Substitutions

Instead of gelatin powder, you can use 4 gelatin sheets or 1 envelope gelatin or Agar powder for vegetarian option (here are some great tips on how to use Agar powder).

If you are using gelatine sheets, soak them in cold water for 5-10 minutes. Combine the cream, coconut milk, Erythritol, stevia and vanilla bean in a small sauce pan over low heat. Once soft, lift the sheets from the cold water and gently remove any excess water. Add them to the warm liquid (not boiling) and stir until dissolved. Don’t boil anything with gelatine. It can make the gelatine lose its ability to thicken the panna cotta!

Hands-on Overall

Serving size 1 jar

Allergy information for Low-Carb Strawberry & Rhubarb Panna Cotta

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 1 jar)

Net carbs5.6 grams
Protein5.2 grams
Fat35.2 grams
Calories352 kcal
Calories from carbs 6%, protein 6%, fat 88%
Total carbs7.6 gramsFiber2 gramsSugars3.3 gramsSaturated fat25.2 gramsSodium29 mg(1% RDA)Magnesium37 mg(9% RDA)Potassium278 mg(14% EMR)

Ingredients (makes 4 servings)


  1. If you are using whole vanilla bean, split it lengthways, scrape the seeds out.
    Low-Carb Strawberry & Rhubarb Panna Cotta
  2. Combine the cream, coconut milk, all of Erythritol, stevia and vanilla extract in a small saucepan. Use a whisk to mix it well and warm it up over low heat.
    Low-Carb Strawberry & Rhubarb Panna Cotta
  3. In a small bowl, combine the cold water with powdered gelatine. Make sure all the gelatin is properly dissolved before you add it to the warm (not boiling) mixture. Low-Carb Strawberry & Rhubarb Panna Cotta
  4. Remove from heat and let stand at room temperature for 10-15 minutes. Stir panna cotta mixture and gently pour into 4 dessert bowls or glasses. Cover and refrigerate for at least 2 hours or until set. Low-Carb Strawberry & Rhubarb Panna Cotta
  5. When firm, spoon 2 tablespoons of the jam on top of each panna cotta. Low-Carb Strawberry & Rhubarb Panna Cotta
  6. Serve immediately or refrigerate for up to 4 days. Low-Carb Strawberry & Rhubarb Panna Cotta

Ingredient nutritional breakdown (per serving, 1 jar)

Net carbsProteinFatCalories
Cream, heavy whipping, full-fat (30-40% fat)
1.6 g1.7 g21.6 g204 kcal
Coconut milk (full-fat, unsweetened)
1.7 g1.2 g12.8 g118 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g2 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Strawberry & Rhubarb Jam, homemade (KetoDiet blog)
1.8 g0.7 g0.7 g21 kcal
Gelatin powder, thickening agent, unsweetened
0 g1.5 g0 g6 kcal
Total per serving, 1 jar
5.6 g5.2 g35.2 g352 kcal

Low-Carb Strawberry & Rhubarb Panna Cotta

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (12)

Do you mean coconut milk from a can or bottle? Does it make a difference?

You can use either. I like the one from carton called Aroy-D (better flavour) but you can use canned coconut milk too.

Dear Martina, What a wonderful recipe, thank you! I was just wondering: I've been following the paleodiet for 5 years now and have only recently started to do keto-paleo. Is there a substitute for the heavy cream? Maybe more coconut milk and some more gelatin, to keep the consistency right? I really don't do well with diary, but these look so amazing that I feel like I HAVE to make them, hence my question! 😉

Hi Sarah, thank you! Yes, you can use coconut milk - I use it instead of cream in most recipes where I need to substitute it. It also depends on the consistency - I use Aroy-D coconut milk where I need to use it liquid or tinned coconut milk for a thicker, creamy consistency (also contains more fat). Hope this helps!

Hello - what do you do with the coconut milk in the recipe? It's listed  in the ingredients but not in the instructions so I am confused :/

Thanks for letting me know - fixed! 😊

Have made this recipe a couple of times now and it's become a family favourite! So easy to make and sets every time. I use a hand blender to ensure all the gelatin is mixed thoroughly into the cream mixture.
I have altered the jam recipe to suit this pannacotta though as 2T chia seeds makes it too thick, so I use 1T chia seeds and it is more a thick sauce consistency.

Glad you like it Lauren! 😊

Oh my god! This looks soooo goood! Thanks!

Thank you Tess!

This looks amazing! Challenge: now I have to wait till it's chilled! 😊