Sugar-Free Panna Cotta – Keto, Creamy, and Just 2g Net Carbs

This is the kind of dessert that makes people think you worked way harder than you did. Just heat, stir, chill—and you get a smooth, rich set pudding that’s perfect plain or topped with berries. I’ve tested dairy-free and extra-creamy versions too, depending on your vibe (or macros).

💡 The Secret Behind This Low-Carb Win

Most traditional panna cotta is already keto-adjacent—it’s just cream, sugar, and gelatin. So we just swap out the sugar for non-glycemic sweeteners and keep all that luscious texture thanks to heavy cream and a little almond milk (or go full cream if you want the thickest finish).

🧾 What I Used (And Why It Worked)

• 1 cup almond milk – Lightens it slightly. Use unsweetened only (or swap with coconut cream for dairy-free).
• 1.5 cups heavy cream – Full-fat and rich, gives that smooth, indulgent mouthfeel.
• 1/4 cup erythritol (or 1–2 tbsp monk fruit blend) – Keeps it sweet without raising blood sugar.
• 1 tsp vanilla extract – Warmth and flavor without carbs.
• 10 drops SweetLeaf Vanilla Creme (optional) – Boosts the flavor; can sub 1/2 tsp more vanilla.
• 1 tbsp powdered gelatin – Sets the whole thing like a dream. Use a quality gelatin that fully dissolves.

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Swap	Notes
Almond milk	Coconut cream or full cream	Coconut makes it richer, cream thickens it
Erythritol	Allulose or stevia blend	Allulose = smoothest mouthfeel
Gelatin	Agar agar (for vegetarian)	Use less (about 1/2 tsp agar powder)

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Lumpy texture	Gelatin not fully dissolved	Whisk well and scrape bottom
Didn’t set properly	Not enough gelatin or underheated	Heat to just before boiling, use full 1 tbsp gelatin
Too sweet / not sweet	Sweetener strength varies	Taste before pouring into ramekins

👩‍🍳 How to Make It (Step-by-Step)

1. In a saucepan, combine almond milk and heavy cream over medium heat.
2. Stir in sweetener, vanilla, and optional flavor drops. Heat gently—don’t boil.
3. Remove from heat. Sprinkle gelatin over the top. Let sit 1 min, then whisk until completely dissolved.
4. Pour into 6 ramekins (each about 1/2 cup size).
5. Chill 3–4 hours or overnight until set.
6. Serve as-is, or invert onto plates for that restaurant look. Optional: top with berries or sugar-free coulis.

🧠 Keto Cooking Tricks That Help

• I always check the bottom of the pan to make sure all the gelatin is whisked in—it likes to hide.
• If using all cream, the texture gets richer but also higher in calories—worth it if you’re doing strict keto.
• Let it sit at room temp 5–10 mins before unmolding—helps it release easier.

🧊 Meal Prep Notes That Matter

• Fridge: Lasts 5–6 days, covered.
• Freezer: Can be frozen, but texture may suffer—stick to fridge for best results.
• Portioning tip: Pour into silicone muffin molds for easy pop-outs and tracking.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

• Zero sugar
• Only 2g net carbs per serving
• High in fat, moderate protein—perfect keto dessert macros
• Sweetened with non-glycemic options that won’t spike blood sugar

🧮 Full Nutrition Facts (Per 1 Serving – Makes 6)

Nutrient	Amount
Calories	212 kcal
Total Fat	19g
└ Saturated Fat	~12g
Cholesterol	~65mg
Sodium	~20mg
Potassium	~90mg
Total Carbs	2g
└ Fiber	0g
Net Carbs	2g
Protein	3g
Sugar	0g
Calcium	~60mg
Iron	~0.1mg

Check out More Recipes:

• Low Carb Keto Cottage Cheese Bread
• Low Carb Keto Ricotta Dessert
• Sugar-Free Protein Muffins – High-Protein, Low-Carb, and Blueberry-Stuffed