Keto Chocolate Panna Cotta Squares
2.1g
Net Carbs
5.3g
Protein
23.2g
Fat
0.8g
Fiber
237
Calories
Cooking tip: Panna cotta is a fancy sounding gelatin-based dessert that is delightfully creamy, but oh so easy to make! We love the idea of making this keto friendly recipe your own by changing the flavor of the Atkins shake, or changing the consistency by increasing or decreasing the heavy cream in step 2. The most important aspect of this recipe is making sure the cream and shake combination does not scald, so allow the liquids to heat slowly while stirring regularly.
Ingredients:
- 2 tablespoons tap water FNDDS
- 1 teaspoon cocoa powder, unsweetened USDA
- 1 each Atkins Dark Chocolate Royale Shake
- 1 indv pkt dry gelatin, unsweetened USDA
- 1 teaspoon vanilla extract USDA
- 1 1/2 cups heavy whipping cream USDA
- 4 tablespoons sugar free powdered monkfruit sweetener with erythritol, Lakanto
Directions:
- In a cup, pour the water and sprinkle with gelatin. Set aside.
- In a small saucepan, whisk together Atkins Dark Chocolate Royale Shake, 1 cup heavy cream, 3 tablespoons sweetener, and cocoa powder. Warm over medium heat stirring regularly, until just starting to simmer, about 10 minutes.
- Remove from heat and whisk in the gelatin until dissolved. Pour into a 9-inch by 9-inch baking pan, cover with plastic wrap and refrigerate until set, about 3 hours.
- Once panna cotta is set, whip remaining ½ cup heavy cream with 1 tablespoon sweetener and vanilla extract to soft peaks in a medium bowl.
- To serve, cut panna cotta into 36 even squares, and place 6 squares in each serving dish. Top each with 2 rounded tablespoons whipped cream and enjoy while cool.
