Keto Panna Cotta
Silky Italian vanilla panna cotta made with heavy cream, gelatin, and monk fruit—no sugar required. Each serving has just 3.5g net carbs and 400 calories, with a wobble that melts on the tongue. Ready in 20 minutes of hands-on work plus chilling. A make-ahead keto dessert that tastes pure indulgence.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This classic Italian dessert proves keto can be elegant: a barely-set, vanilla-flecked cream that quivers when you tap the plate. With no sugar and just five minutes of stovetop work, it's the make-ahead showstopper your dinner parties have been missing.
Ingredients
- 3 cups heavy whipping cream
- 1/2 cup unsweetened vanilla almond milk
- 1 tablespoon (1 packet) unflavored powdered gelatin
- 1/3 cup powdered monk fruit sweetener (or powdered erythritol)
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup fresh raspberries, for garnish
- Fresh mint leaves, for garnish (optional)
Instructions
- 1
Pour the almond milk into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5 minutes to bloom and soften.
- 2
In a medium saucepan over medium heat, combine the heavy cream, monk fruit sweetener, and salt. Warm gently, stirring often, until the sweetener fully dissolves and the cream is steaming but not boiling, about 4 to 5 minutes.
- 3
Remove from heat and whisk in the bloomed gelatin until completely dissolved with no visible granules. Stir in the vanilla extract.
- 4
Divide the mixture evenly among 6 ramekins or serving glasses. Let cool at room temperature for 15 minutes, then refrigerate uncovered until set, at least 4 hours or overnight.
- 5
Serve chilled in the glasses, or unmold by dipping each ramekin briefly in warm water and inverting onto a plate. Top with fresh raspberries and a mint leaf.
Tips & notes
- Use powdered (not granular) sweetener so it dissolves smoothly without a gritty finish.
- Panna cotta keeps in the refrigerator, covered, for up to 4 days—making it an ideal make-ahead dessert for entertaining.
- For a richer flavor, infuse the cream with a split vanilla bean instead of extract; remove the pod before adding the gelatin.
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Frequently asked questions
- How many carbs are in keto panna cotta?
- Each serving has 3.5g net carbs (4.5g total carbs minus 1g fiber), 400 calories, 4g protein, and 42g fat. This recipe makes 6 servings.
- Why didn't my panna cotta set?
- The most common cause is gelatin that wasn't fully dissolved or wasn't bloomed first. Always sprinkle gelatin over cool liquid to bloom, then whisk it into the warm cream until no granules remain. Give it at least 4 hours of chilling, ideally overnight.
- Can I make this dairy-free?
- Yes—swap the heavy cream for full-fat coconut cream and use coconut milk in place of the almond milk. The texture stays silky and the carb count remains keto-friendly, though the flavor takes on a light coconut note.
