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Keto Pumpkin Pie Panna Cotta

4.5 stars, average of 11 ratings

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Have you been craving pumpkin pie? This delicious keto panna cotta tastes like your favourite holiday treat but with none of the carbs and none of the hassle!

You can eat it straight from the ramekins or make it pretty by turning the panna cottas onto a plate and decorating them with whipped cream and some cinnamon.

Substitutions and Tips

This low-carb treat is nut-free and can easily be made dairy-free by simply swapping the cream for coconut milk.

I used 2 teaspoons of gut-healing gelatin to get thick and creamy collagen-rich dessert. If you prefer softer, more delicate set, use just half of the amount.

I used brown sugar substitute but you can use any other low-carb sweeteners from this list or avoid them altogether if you want to. If you've been following a low-carb diet for a while now, any treats will taste sweeter as your perception of sweetness changes, and you will likely need less sweeteners. Some people end up avoiding sweeteners altogether. The cream, warming spices and pumpkin puree add subtle sweetness so you should always use sweeteners to taste.

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Hands-on Overall

Allergy information for Keto Pumpkin Pie Panna Cotta

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free


  • Recipe can be made dairy-free or coconut-free.
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Nutritional values (per serving)

Net carbs4 grams
Protein3.3 grams
Fat28.6 grams
Calories292 kcal

Calories from carbs 6%, protein 5%, fat 89%

Total carbs5.6 gramsFiber1.6 gramsSugars3.1 gramsSaturated fat18.2 gramsSodium34 mg(1% RDA)Magnesium13 mg(3% RDA)Potassium117 mg(6% EMR)

Ingredients (makes 4 servings)


  1. Sprinkle the gelatin in a small bowl filled with 1/4 cup water. Let it bloom while you heat up the cream. Keto Pumpkin Pie Panna Cotta
  2. Place the cream on a saucepan and add the pumpkin puree, pumpkin pie spice and sweetener. Keto Pumpkin Pie Panna Cotta
  3. Heat up over a medium heat. Once the you see foam on top of the cream, take off the heat.
  4. Add the bloomed gelatin and mix until fully dissolved. Keto Pumpkin Pie Panna Cotta
  5. Strain the mixture through a fine mesh sieve to remove any solids. Strain directly into small half cup (120 ml) ramekins. Keto Pumpkin Pie Panna Cotta
  6. Cover with a foil and refrigerate until fully set, for about 2 hours. Keto Pumpkin Pie Panna Cotta
  7. Eat straight from the ramekins or dip the ramekin briefly in a saucepan filled with boiling water. Run a sharp knife around the edges and flip to release each panna cotta onto a serving plate (this would be even easier if you use silicon molds). Keto Pumpkin Pie Panna Cotta
  8. Optionally, serve with whipped cream and cinnamon. Store in the fridge for up to 5 days. Keto Pumpkin Pie Panna Cotta

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Gelatin powder, thickening agent, unsweetened
0 g1.5 g0 g6 kcal
Water, still
0 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2 g1.4 g28.5 g275 kcal
Pumpkin purée, unsweetened, canned or homemade
1.3 g0.3 g0.1 g9 kcal
Sukrin Gold, brown sugar substitute
0.3 g0 g0 g1 kcal
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.5 g0.1 g0 g2 kcal
Total per serving
4 g3.3 g28.6 g292 kcal

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Martina Slajerova
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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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