Sweetener-Free Keto Coconut and Raspberry Panna Cotta
It can be really challenging to make tasty sweetener-free Keto desserts when we rely heavily on sweeteners for satisfaction. This coconut and raspberry panna cotta uses natural ingredients which are subtly sweet and flavorful. Source unsweetened coconut cream which has a high percentage of coconut cream vs. liquid. Use fresh or frozen raspberries and fresh lemon juice for the best taste. Agar-agar powder is used in this recipe to set the Keto pudding but feel free to use gelatin if not vegan.
How to Make It
Step 1
Puree the raspberries in a blender or food processor. Transfer to a small saucepan and simmer the puree for a few minutes over medium heat until the puree darkens and reduces slightly. Remove from heat and pass through a sieve. Discard the seeds and set the puree aside.
Step 2
Pour the coconut cream into a small saucepan over medium heat until barely simmering, stirring the whole time. Add the 2 tablespoons water and 2 teaspoon agar-agar powder to a small bowl, mix together and allow to ‘bloom’ and thicken. Add the agar gel, coconut extract, and vanilla extract to the coconut cream and keep whisking until thickened. Add HALF of the raspberry puree to the coconut mixture and stir through.
Step 3
If you want the panna cotta to set at an angle, tilt 4-6 small stemless glasses on a cupcake tray at an angle, otherwise stand flat on a lipped edge baking tray. Equally and evenly, pour the coconut cream into each glass and leave it to set in the fridge for at least 1 hour. For small pudding pots, pour into 8 double shot glasses.
Step 4
‘Bloom’ the remaining 1 teaspoon agar-agar powder in a small bowl with the remaining 2 tablespoons of cold water and mix through until a gel texture forms. Transfer the remaining raspberry puree to a small saucepan along with the agar-agar gel. Whisk through with 2 tablespoons lemon juice until combined and thickened.
Step 5
Equally, pour the raspberry mixture over the coconut cream. Transfer back to the fridge for a minimum of 2 – 4 hours until completely set. Serve with extra fresh raspberries, dark chocolate shavings, mint leaves, or coconut shavings (optional).
Ingredients
- Coconut Cream
1.7 cup
- Raspberries, frozen, unsweetened
1 cup
- Vanilla extract
1 tsp
- Coconut Flavoring / Extract
1 tsp
- Agar-agar Powder
3 tsp
- Tap water
6 tbsp
- Lemon juice, fresh
2 tbsp