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Panna cotta is an easy Italian dessert that is made with cream and gut-healing gelatin. The basic recipe is flavored with vanilla and sweetener but you can use other ingredients such as berries, lemon, cinnamon or even cacao powder.
I gave the traditional panna cotta recipe a Persian twist by using safforn, rose water and cardamom. These automatic flavors worked really well and this keto panna cotta even more delicious!
So here's my keto version of Saffron Panna Cotta, a deliciously creamy high-fat treat that will impress your guests!
How To Make Nut-Free and Dairy-Free Keto Panna Cotta
A easy to make this fat bomb both dairy-free and nut-free. If you can't eat nuts, you can swap the almond milk for Poppy Seed Milk and/or coconut milk. To make the panna cotta dairy-free, swap the cream for coconut cream. Simple!
Hands-on Overall
Serving size about 1/2 cup
Nutritional values (per about 1/2 cup)
Net carbs2.2 grams
Protein2.8 grams
Fat19.5 grams
Calories200 kcal
Calories from carbs 4%, protein 6%, fat 90%
Total carbs2.4 gramsFiber0.2 gramsSugars1.9 gramsSaturated fat12.1 gramsSodium44 mg(2% RDA)Magnesium9 mg(2% RDA)Potassium104 mg(5% EMR)
Ingredients (makes 6 servings)
- 1/4 tsp dried saffron
- 3-4 ice cubes
- 1 tbsp gelatin powder (11 g/ 0.4 oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 1 1/4 cups heavy whipping cream (300 ml/ 10 fl oz)
- 1 cup unsweetened almond milk (240 ml/ 8 fl oz)
- 1/3 cup Erythritol or Swerve (67 g/ 2.4 oz)
- 2 tbsp rose water (30 ml)
- 1 tsp ground cardamom
- 1 tsp sugar-free vanilla extract
- Optional: slivered pistachios and whipped cream for topping
Instructions
- To make the saffron water, put the saffron in a small bowl or cup. Add ice cubes (crushed ice is best) and leave to infuse for about ten minutes or until the ice has completely melted. The gradual melting of the ice will bring out the color and aroma of saffron.
- In a small bowl, sprinkle the gelatin over 1/4 cup (60 ml) of cold water and let stand for about 5 minutes.
- Meanwhile, combine the heavy cream, almond milk and sweetener in a small saucepan. Heat up over a medium heat, stirring until sweetener is fully dissolved.
- Remove the saucepan from the heat add the vanilla extract, cardamom, rose water, saffron water and gelatin. Whisk together gelatin and cream mixture until thoroughly incorporated.
- Pour into individual serving glasses (about 1/2 cup/ 120 ml) and refrigerate for at least 2 hours or until set.
- Store in the fridge for up to 4 days. Optionally, top with whipped cream and slivered pistachio nuts, and decorate with dried rose petals.
- Tip: You can make 2 layers of panna cotta: The first layer flavored with vanilla, and the second layer flavoured with saffron, rose water and cardamom. To make the vanilla layer, divide the mixture between the glasses. Let cool to room temperature, then place them in the fridge for at least 30 minutes or until the panna cotta starts to set.
- Add another layer of saffron, cardamom and rose water infused panna cotta.
- Once you add the second layer, place in the fridge for 2 hours, or until filly set.
Saffron & Rose Panna Cotta
Step by Step
Ingredients
- 1/4 tsp dried saffron
- 3-4 ice cubes
- 1 tbsp gelatin powder (11 g/ 0.4 oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 1 1/4 cups heavy whipping cream (300 ml/ 10 fl oz)
- 1 cup unsweetened almond milk (240 ml/ 8 fl oz)
- 1/3 cup Erythritol or Swerve (67 g/ 2.4 oz)
- 2 tbsp rose water (30 ml)
- 1 tsp ground cardamom
- 1 tsp sugar-free vanilla extract
- Optional: slivered pistachios and whipped cream for topping
Instructions
- To make the saffron water, put the saffron in a small bowl or cup. Add ice cubes (crushed ice is best) and leave to infuse for about ten minutes or until the ice has completely melted. The gradual melting of the ice will bring out the color and aroma of saffron.
- In a small bowl, sprinkle the gelatin over 1/4 cup (60 ml) of cold water and let stand for about 5 minutes.
- Meanwhile, combine the heavy cream, almond milk and sweetener in a small saucepan. Heat up over a medium heat, stirring until sweetener is fully dissolved.
- Remove the saucepan from the heat add the vanilla extract, cardamom, rose water, saffron water and gelatin. Whisk together gelatin and cream mixture until thoroughly incorporated.
- Pour into individual serving glasses (about 1/2 cup/ 120 ml) and refrigerate for at least 2 hours or until set.
- Store in the fridge for up to 4 days. Optionally, top with whipped cream and slivered pistachio nuts, and decorate with dried rose petals.
- Tip: You can make 2 layers of panna cotta: The first layer flavored with vanilla, and the second layer flavoured with saffron, rose water and cardamom. To make the vanilla layer, divide the mixture between the glasses. Let cool to room temperature, then place them in the fridge for at least 30 minutes or until the panna cotta starts to set.
- Add another layer of saffron, cardamom and rose water infused panna cotta.
- Once you add the second layer, place in the fridge for 2 hours, or until filly set.
Nutrition (per serving, about 1/2 cup)
Calories200kcal
Net Carbs2.2g
Carbohydrates2.4g
Protein2.8g
Fat19.5g
Saturated Fat12.1g
Fiber0.2g
Sugar1.9g
Sodium44mg
Magnesium9mg
Potassium104mg
Detailed nutritional breakdown (per about 1/2 cup)
| Total per about 1/2 cup |
| 2.2 g | 2.8 g | 19.5 g | 200 kcal |
| Saffron, dried, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Ice cubes |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.6 g | 0 g | 6 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.3 g | 1 g | 19 g | 183 kcal |
| Almond milk natural (unsweetened) |
| 0.2 g | 0.2 g | 0.5 g | 6 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Rose water |
| 0 g | 0 g | 0 g | 0 kcal |
| Cardamom powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
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