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You should all know by know how much I love a Panna Cotta.
It could be the fact that it is so easy to make. It could be the incredible silky texture. It could be the endless variations on flavour.
Who knows why? But this one is a must to add to your growing collection of low-carb panna cotta recipes.
This keto panna cotta is delicately infused with the delicious and pretty scent and flavour of bergamot thanks to the Earl Grey tea. This keto treat will make anyone sit back for a second and think “Whoa!” Enjoy!
Recipe Tips
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.
For a nut-free alternative, try poppy seed milk (here's a guide on how to make any nut and seed milk).
You can use more sweetener if you want, but I find that this recipe lends itself to being only slightly sweetened. Alternatively, you can use a few drops of stevia.
Hands-on Overall
Nutritional values (per serving)
Net carbs2 grams
Protein3 grams
Fat23.5 grams
Calories235 kcal
Calories from carbs 3%, protein 5%, fat 92%
Total carbs2.1 gramsFiber0.2 gramsSugars1.7 gramsSaturated fat14.6 gramsSodium57 mg(2% RDA)Magnesium12 mg(3% RDA)Potassium142 mg(7% EMR)
Ingredients (makes 4 servings)
- 1 cup heavy whipping cream or full-fat coconut milk (240 ml/ 8 fl oz)
- 1 cup unsweetened almond milk, cashew milk or macadamia milk (240 ml/ 8 fl oz)
- 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz) - you can skip or use more to taste
- 2-3 tsp gelatin powder or 2-3 gelatin leaves
- 1/4 cup water (60 ml/ 2 fl oz)
- 2 Earl Grey tea bags or 2 tbsp loose tea
Instructions
- Place the cream, almond milk and sweetener in a saucepan and heat over medium heat.
- Place the tea bags in the cream mixture to steep while it heats up.
- Place your gelatin leaves in about 1 cup of cold water, or bloom your gelatin powder in 1/4 cup of cold water. Add the bloomed gelatin to the hot milk mixture and stir until completely dissolved.
- Take the pot off the heat and sit aside for the tea to infuse further for 10 minutes. Squeeze the tea bags out into the mixture and discard.
- Pour the mixture into serving dishes. I used one large shallow bowl, but individual pots or glasses would look pretty too.
- Place in refrigerator for approx. 2 hours, or until set.
- Store, covered, in the refrigerator for up to 4 days.
Note: you can place cling wrap on the surface to avoid the wrinkled affect that you see in my photos, but I kind of like the texture and interest that it lends to the dish. You may not want that. I would suggest not using a big shallow bowl if you want to avoid the wrinkles on top, the smaller your surface area the least likely it is to wrinkle.
Ingredients
- 1 cup heavy whipping cream or full-fat coconut milk (240 ml/ 8 fl oz)
- 1 cup unsweetened almond milk, cashew milk or macadamia milk (240 ml/ 8 fl oz)
- 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz) - you can skip or use more to taste
- 2-3 tsp gelatin powder or 2-3 gelatin leaves
- 1/4 cup water (60 ml/ 2 fl oz)
- 2 Earl Grey tea bags or 2 tbsp loose tea
Instructions
- Place the cream, almond milk and sweetener in a saucepan and heat over medium heat.
- Place the tea bags in the cream mixture to steep while it heats up.
- Place your gelatin leaves in about 1 cup of cold water, or bloom your gelatin powder in 1/4 cup of cold water. Add the bloomed gelatin to the hot milk mixture and stir until completely dissolved.
- Take the pot off the heat and sit aside for the tea to infuse further for 10 minutes. Squeeze the tea bags out into the mixture and discard.
- Pour the mixture into serving dishes. I used one large shallow bowl, but individual pots or glasses would look pretty too.
- Place in refrigerator for approx. 2 hours, or until set.
- Store, covered, in the refrigerator for up to 4 days.
Note: you can place cling wrap on the surface to avoid the wrinkled affect that you see in my photos, but I kind of like the texture and interest that it lends to the dish. You may not want that. I would suggest not using a big shallow bowl if you want to avoid the wrinkles on top, the smaller your surface area the least likely it is to wrinkle.
Nutrition (per serving)
Calories235kcal
Net Carbs2g
Carbohydrates2.1g
Protein3g
Fat23.5g
Saturated Fat14.6g
Fiber0.2g
Sugar1.7g
Sodium57mg
Magnesium12mg
Potassium142mg
Detailed nutritional breakdown (per serving)
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