Chocolate Panna Cotta

5 from 1 vote

Rich, creamy and velvety in texture, this sugar-free chocolate panna cotta is a keto dessert you'll want to enjoy again and again. It's the perfect sweet treat for those on a ketogenic diet!

Prep Time10

Cook Time5

Refrigeration / Cooling3

Course: Dessert

Cuisine: American

Keyword: chocolate panna cotta

Servings: ramekins or 6 molds

Calories: 419kcal

Equipment

6 Panna Cotta Molds can also use regular ramekins

Ingredients

3 Cups Heavy Whipping Cream
½ Cup + 2 Tablespoons Granulated Monk Fruit
3 Teaspoons Gelatin Powder
¼ Cup + 2 Tablespoons Cacao Powder can also use cocoa powder
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
1 Tablespoon Instant Coffee
¼ Cup Water

Instructions

Mix gelatin powder with the ¼ cup water and let it sit for 10 minutes.
Place the rest of the ingredients in a saucepan and stir to combine. Whisk any clumps that might appear.
Place the saucepan on the stove over medium heat and add the hydrated gelatin powder. Stir regularly until boiling, then stir continuously for 1 more minute and remove from the stove.
Let it cool for 30 minutes before pouring it into the ramekins or molds.
Refrigerate for 3+ hours before serving.
Top with shredded chocolate, whipped cream or your favorite berries.

Notes

If using ramekins, place them in a saucepan or skillet with warm water for a couple of minutes (2-3) for easier demolding.

Another good practice is to spray some coconut oil inside the ramekins before filling them with the Panna Cotta.

If using silicone molds, the demolding is super easy, you just need to gently press the bottom of each mold and the Panna Cotta will come out completely.

Nutrition