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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.
Hands-on Overall
Serving size 1 panna cotta
Nutritional values (per 1 panna cotta)
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)
Instructions
- Sprinkle the gelatin in a small bowl filled with 1/4 cup water. Let it bloom while you heat up the cream.
- Place the cream on a saucepan and add the pumpkin puree, pumpkin pie spice and sweetener.
- Heat up over a medium heat. Once the you see foam on top of the cream, take off the heat.
- Add the bloomed gelatin and mix until fully dissolved.
- Strain the mixture through a fine mesh sieve to remove any solids. Strain directly into small half cup (120 ml) ramekins.
- Cover with a foil and refrigerate until fully set, for about 2 hours.
- 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).
- Optionally, serve with whipped cream and cinnamon. Store in the fridge for up to 5 days.
Ingredients
Instructions
- Sprinkle the gelatin in a small bowl filled with 1/4 cup water. Let it bloom while you heat up the cream.
- Place the cream on a saucepan and add the pumpkin puree, pumpkin pie spice and sweetener.
- Heat up over a medium heat. Once the you see foam on top of the cream, take off the heat.
- Add the bloomed gelatin and mix until fully dissolved.
- Strain the mixture through a fine mesh sieve to remove any solids. Strain directly into small half cup (120 ml) ramekins.
- Cover with a foil and refrigerate until fully set, for about 2 hours.
- 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).
- Optionally, serve with whipped cream and cinnamon. Store in the fridge for up to 5 days.
Nutrition (per serving, 1 panna cotta)
Calories292kcal
Net Carbs4g
Carbohydrates5.6g
Protein3.3g
Fat28.6g
Saturated Fat18.2g
Fiber1.6g
Sugar3.1g
Sodium34mg
Magnesium13mg
Potassium117mg
Detailed nutritional breakdown (per 1 panna cotta)
| Total per 1 panna cotta |
| 4 g | 3.3 g | 28.6 g | 292 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.5 g | 0 g | 6 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 2 g | 1.4 g | 28.5 g | 275 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 1.3 g | 0.3 g | 0.1 g | 9 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
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