Low Carb Vegan Coconut Panna Cotta
How to Make It
Step
Recipe Steps steps 3 4 h 20 min
Step 1
Whisk together canned coconut milk, xanthan gum, powdered erythritol, vanilla extract, and liquid stevia in a small pot. Heat the ingredients over low heat on a stove until the sugar substitute dissolves and the liquid comes to a simmer. Stir the ingredients together until you have a creamy, pale off-white liquid. Remove the pot from the stove and let the ingredients cool temporarily.
Step 2
Prepare a ceramic or glass ramekin by spraying a light layer of pan spray on the inside. Gently pour the warm liquid into the ramekin, being careful to leave the pan spray intact. Set the ramekin in your refrigerator to chill for at least 4 hours. This should be enough time for the panna cotta to firm into a gelatinous solid. To release the panna cotta from the ramekin, carefully turn it over and tap it out onto a plate. Keep the panna cotta in your refrigerator until you’re ready to eat it.
Step 3
To make the maple topping, combine water, Keto brown sugar, agave syrup, and maple extract flavoring in a new small pot. Heat the ingredients over low heat until the brown sugar dissolves and the liquid starts to simmer. Continue simmering and stirring the liquid until it reduces to a thin but sticky syrup that leaves a light coating on the back of a metal spoon. Allow the syrup to cool for a couple of minutes before spooning it warm over the panna cotta.
Ingredients
- Canned coconut milk – 6 oz
- Baking Aids Xanthan Gum – 0.5 tsp
- Powdered Erythritol (Icing Sugar) – 0.25 tsp
- Vanilla extract – 0.25 tsp
- Liquid stevia – 10 Drop
- Water – 2 tbsp
- Brown Sugar Replacement – 1 tsp
- Maple Extract – 0.13 tsp
- Agave syrup (agave nectar) – 0.13 tsp