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keto sugar free low carb panna cotta dessert

Super Easy Panna Cotta

This Italian dessert is simple to make and tastes just about perfect. In my version, I've made it sugar-free, low carb, and keto. But feel free to use regular sugar or honey, if you'd prefer.
Course Dessert
Cuisine Italian
Keyword dessert, keto, low carb, sugar-free
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 2 servings
Author Erin Vittoria


  • 1 cup any type of cream or milk you prefer – you can even mix and match
  • 3 Tbsp erythritol more or less to your preference
  • 1/2 tsp vanilla extract optional
  • 1 tsp gelatin
  • 2 Tbs water


  • To a saucepan add cream and sweetener. Heat on medium-low.
  • In a small bowl add the water and sprinkle the gelatin evenly over the surface to bloom.
  • Let the gelatin sit while you heat up the saucepan.
  • Stir the milk frequently until it comes to a simmer, or the milk starts to look frothy and steamy (if you want to get technical, around 195°F) – Don’t Boil It!
  • Take the pan off the heat and leave it to sit and cool down for about 15 minutes, while coming back to stir it occasionally.. Microwave the gelatin mixture for about 10 seconds – it doesn’t need long. (If you don’t have a microwave you can just toss it into the milk, but just be sure to stir very thoroughly, for about 2 minutes)
  • Add the vanilla extract and stir to combine.
  • Pour into ramekins or molds and chill for a minimum of 4 hours.

To Serve:

  • Dip the bottom of the ramekin into warm water, making sure that water doesn’t overflow into the dessert.
  • After about 35-45 seconds, put a plate upside down on top and flip it over quickly. It should release. If not, dip it for a few more seconds and try again. Garnish with your choice of toppings.


• You can alternatively sprinkle the gelatin directly into the simmering cream and stir for a couple of minutes. I like to bloom my gelatin first – it’s just habit.
• If you’ve got just a little extra time, it’s better to cool down your mixture to avoid separation. Before I put them into the ramekins I will usually cool the bottom of the saucepan down in some cold water (while stirring) for a few minutes. Then pour into the ramekins.
• To avoid a skin on the top, put a piece of cling film against the top of the custard while it chills.