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.
How to Make It
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
- Almond Milk Unsweetened by Vitasoy
1 cup
- Xylitol Sweetener
2-½ tablespoon
- Organic Gelatin Powder by Gobio
1-½ tsp
- Vanilla Extract
1 tsp
- Raspberries
½ cup
- Lemon Juice Raw
1 tablespoon
- Single Cream by Elmlea
0.5 cup