Low Carb Thanksgiving Pumpkin Panna Cotta
How to Make It
Step
Recipe Steps steps 3 4 h 15 min
Step 1
Whisk together canned coconut milk, canned pumpkin, xanthan gum, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and liquid stevia together in a small pot. For the canned coconut milk, make sure you shake and stir the can well before you measure out the ingredient. Heat the ingredients until they reach a simmer on the stove. Stir slowly until the liquid comes together in a pretty pale orange. Leave the pot aside from the heat to cool slightly.
Step 2
For each serving, choose a ceramic or glass ramekin and spray it with a light layer of pan spray. Pour the warm liquid custard into the ramekin slowly so the pan spray stays intact. You can gently tap the ramekin on your countertop to release air bubbles from the panna cotta and level it out. Place the ramekin in your refrigerator to set for 4 hours or longer, until it thickens into a gelatinous solid.
Step 3
To make the brown sugar topping, combine water, Keto brown sugar, maple extract flavoring, and honey in a small pot on your stove. Heat and stir the ingredients over low heat until the sugar substitute dissolves and the liquid comes to a simmer. Continue simmering the sauce until it reduces to a glossy and sticky consistency that will leave a thin coating on the back of a metal spoon. To complete the panna cotta, gently release the chilled panna cotta from the ramekin by turning it over and tapping it out onto a plate. Spoon warm brown sugar sauce all over the top of the panna cotta for serving.
Ingredients
- Canned coconut milk – 4 oz
- Pumpkin Canned Without Salt – 1 oz
- Baking Aids Xanthan Gum – 0.5 tsp
- Powdered Erythritol (Icing Sugar) – 0.25 tsp
- Vanilla extract – 0.25 tsp
- Pumpkin Pie Spice – 0.25 tsp
- Cinnamon – 0.13 tsp
- Liquid stevia – 10 Drop
- Water – 2 tbsp
- Brown Sugar Replacement – 1 tsp
- Maple Extract – 0.13 tsp
- Honey – 0.13 tsp