Panna cotta means “cooked cream” in Italian and it has the consistency of a custard but it’s set with gelatin rather than egg yolks. And it’s not all that “cooked” either.Gluten Free Raspberries Panna Cotta.
Keto,Low Carb,Gluten Free, Raspberries Panna Cotta
Serving Size 1 serving
Total Fat 32 g
Total Saturated Fat 21 g
Cholesterol 120 mg
Sodium 25 mg
Total Carbs 19 g
Dietary Fiber 2 g
Sugars 5 g
Swerve 13 g
Protein 4 g
Net Carbs: 4 g
- 1 cup chopped Raspberries
- 1 1/2 cups heavy whipping cream
- 1 3/4 tsp grassfed gelatin
- ⅓ cup Swerve, Confectioner’s
- ½ tsp vanilla extract
- Lightly grease 4 small (4 ounce) ramekins (or simply use small dessert cups if you don’t plan un-molding the panna cotta).
- Puree the raspberries in a blender until smooth.
- Pour the cream into a medium saucepan. Sprinkle with the gelatin and whisk well to combine. Set over medium heat and bring to a simmer. Whisk well until the gelatin is dissolved.
- Remove from heat and whisk in the raspberries, Swerve, and vanilla extract. Divide the mixture among the ramekins or dessert cups and refrigerate until set, about 2 to 3 hours.
- To unmold, set the ramekins in a bowl of hot water for 15 to 30 seconds. Cover with a plate and flip over. Give the ramekin a good shake to loosen the panna cotta.
- You can also simply eat the panna cotta right out of the dishes.