Keto Pumpkin Pie Panna Cotta

Step 1Sprinkle the gelatin in a small bowl filled with ¹/₄ cup water. Let it bloom while you heat up the cream.

Step 2Place the cream on a saucepan and add the pumpkin puree, pumpkin pie spice and sweetener.

Step 3Heat up over a medium heat. Once the you see foam on top of the cream, take off the heat.

Step 4Add the bloomed gelatin and mix until fully dissolved.

Step 5Strain the mixture through a fine mesh sieve to remove any solids. Strain directly into small half cup (120 ml) ramekins.

Step 6Cover with a foil and refrigerate until fully set, for about 2 hours.

Step 7Eat 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).

Step 8Optionally, serve with whipped cream and cinnamon. Store in the fridge for up to 5 days.