Keto Almond Panna Cotta Recipe
Cook Time: 5 Minutes
Phase: Phase 1
1 cup Heavy Cream
1 cup Almond Breeze Unsweetened Vanilla Milk
2 individual packet Sucralose Based Sweetener (Sugar Substitute)
2 tsp Pure Almond Extract
1 1/2 tsp Gelatin Powder (Unsweetened)
This light but aromatic dessert was created by chef Simpson Wong. Panna cotta is Italian for "cooked cream." After two weeks or when you move to Phase 2, you can garnish the dish with 1/3 cup skinned, sliced almonds. Be sure to use unflavored, unsweetened almond milk. This dessert needs to chill for at least 4 hours.
- Pour 1/2 cup of heavy cream into a bowl. Sprinkle with gelatin and let stand until softened.
- Combine the remaining heavy cream with the almond milk in a small saucepan. Heat over medium flame until small bubbles begin to form along the sides of the pan. Pour over the gelatin mixture, Add sugar substitute and stir to mix evenly.
- Once the mixture is cool, stir in the almond extract. Pour 1/3 cup of the mixture into each of 6 plastic cups or decorative molds. Cover with plastic wrap and refrigerate overnight or until set, at least 4 hours.
- To serve, invert each panna cotta on a plate. Garnish with optional sliced almonds.
We love the idea of customizing this naturally keto and low carb recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.