Panna cotta, a traditional Italian dessert, translates into “cooked cream.” If you wanted to simplify it even further, you could say it’s like Jell-O, but rich and creamy. That’s because the main ingredient in this dessert is heavy cream. When you’re trying to watch your carbs and kick that sugar habit, fat is an invaluable source of nutrition and energy. That’s right, fat!
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.
Sugar free panna cotta recipe
Nutrition: Each sugar free panna cotta with 2 tablespoons of sugar-free raspberry jam:
- 131 calories
- 12 grams of fat
- 1 gram of protein
- 5 grams of net carbs (11 grams of carbs minus 6 grams of fiber)
- 1 cup heavy cream
- 1 cup almond milk (unsweetened)
- 1/4 cup erythritol (or equivalent favorite low carb sweetener)
- 1 sachet unflavored gelatin
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar-free raspberry jam
- Raspberries for garnish
- In a sauce pan, combine the heavy cream and almond milk and let it heat up on a low flame.
- Add your erythritol and gelatin and let these two ingredients dissolve in the warm cream. Don’t let this mixture boil!
- Use a silicone whisk to stir everything together as you’re heating.
- Once everything is dissolved and an even consistency, turn off the heat and add vanilla extract and lemon juice.
- Grease 4 ramekins — or bowls, cups or martini glasses! — with some spray oil and evenly pour your panna cotta batter into each one.
- Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- When ready to serve, wedge a knife along the sides of the sugar-free panna cotta and turn it over onto a plate.
- Top with sugar-free raspberry jam and a few fresh raspberries. Enjoy!