Taffiny Elrod

Aug 16, 2022 · min read

Keto Raspberry Panna Cottas with Fresh Raspberry Sauce

The perfect dessert when you’re craving something sweet, but also with a little bit of tang.

Pin Recipe

Prep Time 20

Chill Time 8

Servings servings

Calories 365.85kcal

Equipment

1 Blender
1 fine mesh sieve

Ingredients

Panna cotta:

1cupunsweetened almond milkcold
1/4cupgranulated erythritol
2tsp.unflavored gelatin powder
1serving Raspberry Cheesecake Keto Chow
1 1/2cupsheavy cream
2tsp.rose water

Raspberry Sauce:

1pintfresh raspberrieswashed (reserve four berries for garnish)
2Tbsp.granulated erythritol
2tsp.fresh lemon juice
whipped creamfor garnish

Instructions

To make the panna cotta, place the cold almond milk in a small saucepan with erythritol.
Sprinkle gelatin over the surface of the milk and let soften for about a minute.
Place over low heat, stirring occasionally until all the erythritol and gelatin have dissolved, and the milk is just starting to simmer, with small bubbles breaking the surface around the edges of the pan. Do not allow the mixture to boil. If the gelatin boils, it will not set.
Let the mixture cool slightly.
Place the Keto Chow in a large bowl and pour the warm milk mixture over it.
Whisk together until all the Keto Chow is dissolved.
Stir in the heavy cream and rose water.
Pour into four small dishes or decorative cups.
Chill in the refrigerator overnight, or until the gelatin is set.
To make the raspberry sauce, purée the raspberries, then press through a sieve into a bowl. Discard the seeds.
Stir the erythritol into the sauce until dissolved.
Add one teaspoon of the lemon juice to the sauce and taste. Add the additional teaspoon lemon juice if you would like it to taste tangier.
Cover the sauce and chill while the panna cotta sets.
When ready to serve, pour two tablespoons of sauce over each panna cotta. Garnish with whipped cream and a fresh raspberry.

Notes

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Keyword Chef Taffiny Elrod, Raspberry Cheesecake

Nutrition Facts

Keto Raspberry Panna Cottas

Serving Size

13 oz.

Amount per Serving

Calories

365.85

% Daily Value*

Fat

33.26

Saturated Fat

20.8

130

Trans Fat

1.1

Polyunsaturated Fat

1.67

Monounsaturated Fat

8.55

Cholesterol

104.42

Sodium

283.51

Potassium

559.72

Carbohydrates

26.98

Fiber

3.81

Sugar

4.74

Sugar Alcohol

18.02

Net Carbs

5.15

Protein

10.71

Vitamin A

443.82

Vitamin C

39.16

Calcium

364.56

Iron

1.04

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.