Keto Strawberry Panna Cotta

Panna cotta low carb alle fragole | tortaoragione.it

Keto Strawberry Panna Cotta is a heavenly dessert for people who follow a low carb or ketogenic diet.
This low carb pana cotta is also easy to make and can be prepared beforehand. Very convenient when you have friends for dinner. Maybe even as a second choice of dessert to meet the needs of someone following a particular diet.

Not all of the low carb desserts I experiment with automatically transfer well to a sugar-free version. But this low carb panna cotta did and it does stand up to its classic counterpart.

The choice of strawberries is not fortuitous either. Strawberries are amongst the fruits with a lower glycemic index. This makes them suitable for anyone who has to keep the insulin levels in check. The strawberry coulis is also sugar free.

Like for the rest of my low carb recipes, erythritol can be substituted with stevia. But stevia has a peculiar flavor that does not necessarily meet everyone’s taste.

Keto Strawberry Panna Cotta

Prep Time30 mins
Cook Time20 mins
Resting time4 hrs
Total Time50 mins
Servings: 5
Ingredients for 5 aluminum foil cups

Ingredients

For the low carb panna cotta:

  • 500 g fresh cream
  • 2 tbsp erythritol
  • 20 drops stevia
  • 10 g gelatin sheets about 2 sheets (
  • tip of a tsp of powdered vanilla bourbon alternatively vanilla extract

For the strawberry coulis:

  • 250 g strawberries
  • 2 tbsp erythritol
  • 25 drops stevia
  • 2 tbsp freshly squeeze lemon juice

Instructions

For the low carb panna cotta:

  • Soak the gelatin sheets in cold water for 10 minutes.
  • In a small pot put the cream, erythritol, stevia and vanilla on medium heat, stirring constantly.
  • When it starts to boil remove from heat and add the gelatin sheets, wrung. Stir.
  • Pour in the aluminum cups and refrigerate for at least 4 hours.

For the strawberry coulis:

  • Wash and dice the strawberries. Put them in a large pan on low heat.
  • When they star releasing water add the erythritol, stevia and lemon juice.
  • Simmer the strawberries stirring every now and then with a wooden spoon., until they are very soft.
  • Pass the strawberries through a strainer and transfer the coulis in a sealed container. Put in the fridge.
  • To remove the panna cotta from the cups, put hot water in a bowl. Dip the bottom of each aluminum cup briefly in the water. Turn upside down on a plate.
  • Pour some strawberry coulis over it before serving.
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