Keto Almond Panna Cotta With Raspberries

This deliciously sweet and creamy panna cotta is made with an almond milk base and topped with a low carb portion of macerated raspberries.

The panna cotta requires 5-6 hours setting time in the fridge, so this is the perfect make ahead dessert when you are entertaining guests!

150 cals

Quantity

Serving Size

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Step 1

Add one cup of almond milk to a small saucepan over a low heat, and sprinkle over the gelatin powder, allowing it to ‘bloom’.
Step 2

Add the cream, vanilla and 1.5 tablespoons of xylitol to the pan. Whisk to combine keeping the heat low for 4-5 minutes until hot but not boiling.
Step 3

Divide the mixture between two pudding moulds or ramekins and allow to cool before transferring to the fridge to set for 5-6 hours.
Step 4

An hour before you are ready to serve your panna cotta you can prepare the raspberries. Add the raspberries to a bowl with the remaining xylitol and lemon juice. Stir to combine and place in the fridge until ready to serve.
Step 5

Once fully set, turn the panna cottas out on to a plate and top with the macerated raspberries.

Ingredients