Keto Coconut Panna Cotta Recipe

Keto Coconut Panna Cotta Recipe - Easy, foolproof, dairy-free panna cotta is a fat bomb that’s also very smooth and light tasting. It sets up easily and will continue to get firmer over 6 to 8 hours in the fridge. Or so I’m told. We had one portion that stayed around that long the rest were devoured a lot sooner.

Active Time: 20 minutes
Total Time: 20 minutes (+ 4 hours chilling)
Servings: 6
Keto Coconut Panna Cotta Recipe

Ingredients for Vegan Coconut Panna Cotta:

  • ½ cup cold water
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 tablespoons Truvía granulated sweetener
  • ¼ teaspoon unflavored powdered gelatin
  • 1 teaspoon vanilla or coconut extract

How to Make Keto Coconut Panna Cotta:

  1. In a medium saucepan, combine the water, coconut milk, and sweetener. Whisk until well combined. Slowly add the gelatin, whisking continuously. (You may see a few small lumps but they will disappear when the mixture is heated.) Cook over medium heat, whisking frequently, until the gelatin and sweetener have completely dissolved. Remove from the heat and whisk in the vanilla.
  2. Divide the mixture among six 4-ounce ramekins. Let cool completely. Cover and chill in the refrigerator for 4 to 6 hours, until firm.

Dietary Considerations
81% Fat
8% Carbs
4% Protein
Per Serving
Calories: 98
Total Fat: 9g
Total Carbs: 6g
Net Carbs: 2g
Fiber: 0g
Sugar: 2g
Protein: 1g

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