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Low-Carb Lavender Panna Cotta

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Panna Cotta literally means “set cream” so it’s the perfect low carb dessert! And there is something so special about that beautifully textured and lush first spoonful. You could flavor this with so many different things but lavender is such a lovely ingredient to use and it tastes amazing.

To make your panna cotta you can use powdered gelatin. Two teaspoons will make soft and delicate panna cotta, while 3 teaspoons will make a creamier, thicker panna cotta. Or you can use 3-4 gelatin leaves like I did, enough to set 500 ml/ 17 fl oz of liquid. I used gelatin leaves because they give a wonderful smooth result but you can also use powdered gelatin.

Culinary lavender is the preferred option, but any dried lavender flowers can be used. Please ensure that they are clean and come from spray-free flowers though. Lavender is only used for infusing and not included in the nutrition facts.

This luscious and creamy low-carb dessert is the perfect base for that elusive hint of lavender. It’s spectacular, yet your guests will never know that it only took you minutes!

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Hands-on Overall

Nutritional values (per serving)

Net carbs5.9 grams
Protein9.5 grams
Fat51.3 grams
Calories533 kcal

Calories from carbs 5%, protein 7%, fat 88%

Total carbs5.9 gramsFiber0 gramsSugars5.9 gramsSaturated fat32.6 gramsSodium75 mg(3% RDA)Magnesium17 mg(4% RDA)Potassium253 mg(13% EMR)

Ingredients (makes 4 servings)


  1. Place the sour cream, Greek yoghurt, sweetener into a saucepan. Low-Carb Lavender Panna Cotta
  2. Add lavender and vanilla and heat over a medium heat. Taste and add sweetener if needed. Low-Carb Lavender Panna Cotta
  3. Sprinkle gelatin powder over 1/4 cup of cold water and sit aside to let it bloom.
  4. Once ready, pour and scrape the gelatin into the hot cream mixture and mix well until all the gelatin has dissolved. (Add your lavender oil if using instead of dried lavender. It will smell quite strong, as the heat of the cream is releasing the fragrance of the oil. I suggest tasting as you go). Low-Carb Lavender Panna Cotta
  5. Strain mixture to remove any lumps of gelatin and dried lavender. Low-Carb Lavender Panna Cotta
  6. Pour into individual serving glasses. I prefer glass jars to panna cotta moulds, because they’re much easier and look fabulous. But use a mould if you want to. Low-Carb Lavender Panna Cotta
  7. Sprinkle with finely chopped lavender and chill until firm, approx. 4 hours. Enjoy! Low-Carb Lavender Panna Cotta
  8. Store covered in the refrigerator for up to 4 days Low-Carb Lavender Panna Cotta

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
3.3 g2.4 g48.2 g464 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
2.4 g5.6 g3.1 g60 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.3 g0 g0 g1 kcal
Gelatin powder, thickening agent, unsweetened
0 g1.5 g0 g6 kcal
Water, still
0 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Total per serving
5.9 g9.5 g51.3 g533 kcal
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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (12)

Sorry Naomi a small point but 'panna cotta' means cooked cream not set cream.


Thanks Chiara, good to know! 😊


I bet this recipe would be great adapted for rose water and pistachio!


That sounds really good! 😊


This looks great! I’m curious why the Greek yogurt over a more traditional approach with just the heavy cream? I’d imagine you’d have a lower carb count that way.


The Greek yogurt adds some zing 😊 There isn't a big difference in the carb count but you can always use more cream if you prefer to.


Hi, This looks and sounds delicious! Planning on making it but just a question: wouldn’t the gelatins just clump up if put in boiling water? I’m using Great Lake gelatin.


Hello Aloy.
If you sprinkled the gelatin onto the hot liquid dry, then yes it would clump up.
This is why we let it "blom" in the cold water first, creating a soft gel that then dissolves easily.


Just curious to the above comment, the directions say to sprinkle the gelatin over boiling water but you mentioned letting it “blom” in cold water first I’m just confused with that step. I plan on making this Friday so any help would be appreciated. It looks delicious


Hi Jeremiah, I'm sorry for the delayed response - Naomi was notified and will reply soon.


Hi Jeremiah
I'm so sorry. You are absolutely correct, that should read
"Sprinkle gelatin powder over 1/4 cup of cold water"
Martina, my apologies, could you change it for me?
Thank you, Naomi


Absolutely - done! Thank you both! 😊