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!
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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!
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
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)
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