Salted Caramel Panna Cotta
Macros per serving:
• 450 Calories
• 44g of Fat
• 2g of Protein
• 6g of Carbs
Servings Prep Time
4servings 15minutes
Passive Time
Servings Prep Time
4servings 15minutes
Passive Time
  1. Let your cream heat up in a saucepan with a sachet of gelatin and erythritol. Don’t let the cream boil or even simmer. You want a gentle heat to help dissolve the gelatin.
  2. Use a silicone whisk to stir. When the gelatin and erythritol is dissolved, add vanilla extract and stir to combine.
  3. Grease a few ramekins, tea cups, glasses or bowls and wipe the excess with a paper towel.
  4. Carefully pour or ladle your panna cotta mixture into your containers and chill, preferably overnight, but at least 2 hours.
  5. While the panna cotta is chilling and right before serving, prepare your toppings. For this recipe, we decided to use our 3 ingredient Keto Caramel.
  6. You can either eat the panna cotta straight out of your container, or flip it onto a plate for it to retain the mold’s shape. To do this, run a thin, sharp knife along the edges of the panna cotta and flip onto a plate. If ti’s still a little stuck, wedge the knife into the side of the panna cotta while upside down (this will break the suction it’s got).
  7. Once you’re ready to serve, pour about 2 tablespoons of caramel over top the panna cotta and enjoy!