Keto Panna Cotta

Not a panna cotta in the traditional sense, but a reimagined version made with cream cheese, unsweetened almond milk, and gelatin. This dessert combines the tanginess of cream cheese with the creamy richness of panna cotta.

The traditional Italian custard-based dessert panna cotta has long been a favorite in our kitchens. But what if we told you there's a way to enjoy the creamy decadence of panna cotta without the dairy and eggs? Enter our keto-friendly version, which features cream cheese, unsweetened almond milk, and gelatin. It's a lighter, healthier take on the classic that's just as satisfying.

Prep time: 15 | Cook time: 0 | Serves: 6

Ingredients

• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 2 tablespoons monk fruit sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup unsweetened almond milk
• 2 tablespoons unflavored gelatin
• 1/4 cup cold water

Instructions

1. In a medium bowl, whisk together the heavy cream, cream cheese, monk fruit sweetener, vanilla extract, and almond extract until smooth.
2. In a small bowl, whisk together the almond milk and gelatin. Let stand for 5 minutes, or until the gelatin has softened.
3. Microwave the gelatin mixture for 15-20 seconds, or until the gelatin has dissolved. Stir the dissolved gelatin into the cream cheese mixture.
4. Pour the panna cotta mixture into six individual ramekins or molds. Refrigerate for at least 4 hours, or overnight.
5. To serve, dip the ramekins in hot water for a few seconds to loosen the panna cotta. Invert the ramekins onto plates and enjoy.

Why It Works

• The use of cream cheese in place of cream or milk provides a tangy, luscious base for the panna cotta.
• Unsweetened almond milk keeps the dessert light and dairy-free while still lending a creamy texture.
• Gelatin acts as the setting agent, giving the panna cotta its signature wobble and texture.