Low carb chocolate panna cotta it’s sugar free dessert ideal for people who follow a ketogenic diet or anyone else who cannot eat sugar.
The ketogenic diet drastically reduces carbs in favor of lipids. Therefore this recipe is low in carbs and high in fats.
I called it panna cotta but in fact there is no “panna” (cream). It can also be made “vegan” by substituting the gelatin sheets with agar agar.
I always wondered why agar agar has to be repeated twice…whatever.
The idea of this low carb panna cotta comes from a recipe of Dominic D’Agostino, Ph.D, researcher and expert on ketogenic diets.
Low Carb Chocolate Panna Cotta
Servings: 4
Ingredients
- 400 g coconut milk 14 oz
- 2 gelatin sheets roughly 10g / 0.35 oz
- 1 tbsp of cocoa powder unsweetened
- 1 and ½ tbsp Erythritol
- 10 drops of stevia
- tip of a tsp of powedered vanilla bourbon alternatively vanilla bean paste
Instructions
- Soak the gelatin sheets in cold water for 10 minutes.
- Meanwhile mix half of the coconut milk, together with erythritol and stevia, and put on slow heat while stirring continuously.
- Add the cocoa powder and the vanilla. Keep stirring. Before it starts boiling remove from heat. Remove from water and squeeze the gelatin sheets before adding them to the other ingredients.
- Add the rest of the coconut milk and stir.
- Pour the mixture into 4 aluminum foil cups and refrigerate for at least 6 hours.
- When ready, quickly pass the bottom of the cups in hot water and then remove from cups.
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