There are three macronutrients we can use for energy — fat, protein and carbohydrates. Fat and protein are essential — think essential fatty acids and essential amino acids — carbohydrates, not so much. We can live without 'em.
Carbs are quick burning, spike your blood sugar, are inflammatory and most of them are processed beyond measure in varying forms of bread and sugar. Fat and protein are much better sources of energy for humans, and that’s exactly what low-carb diets aim to do — use fat for fuel.
For this recipe, I tried to keep the carbs as low as possible by using erythritol, a sugar alcohol and low-carb sweetener. It’s used in many sugar-free products on your grocery store shelves. If you’ve got Splenda or another type of sugar alternative, feel free to use that to taste. The end result is a decadent, rich yet light dessert that’s both impressive and simple to make.
I like to make a batch of sugar free panna cottas and let them set overnight in different shaped containers such as bowls, cups, ramekins and even martini glasses! It provides for a beautiful presentation and all your guests get to choose their own uniquely shaped, healthy dessert.
Enjoy my recipe and feel free to add your own spin. This low-carb panna cotta is versatile and delicious — any way you serve it.
Nutrition: Each sugar free panna cotta with 2 tablespoons of sugar-free raspberry jam:
To see more easy and delicious sugar-free, low-carb desserts, please check out Tasteaholics, where I share all of my low carb recipes!
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