This beautiful, decadent dessert is not only simple to make but also delicious, gluten free, sugar free, low carb and Keto friendly. It’s rich and creamy and will definitely satisfy your chocolate craving.
Sometimes you just crave chocolate, but don’t want all of the unnecessary calories and sugar. If you agree, then this panna cotta is for you.
Besides the fact that it is extremely difficult to eat and enjoy food when you can’t taste or smell, but I am trying to eat foods that I normally love. If you follow me on Instagram then you see that I keep making my Keto Avocado Chocolate Pudding a lot lately.
It was always one of my favorite healthy, sugar free treats and I love the texture. So I am still making it all the time for some healthy fats.
I have been pretty strict with what I am eating to try to get rid of this inflammation in my body. I normally eat sugar free, gluten free and grain free, I am just trying to go over the top nourishing my body right now.
But that doesn’t mean I don’t want to eat those foods that used to taste delicious to me and make me feel good, just like the avocado pudding.
That’s where this delicious Chocolate Panna Cota comes into play.
I haven’t had panna cotta in years but I used to love the texture, and of course the taste. I decided to create one that is sugar free and gluten free so I can enjoy it now.
Yes, there is dairy in here which I have been cutting down on to reduce inflammation, but a girl has to live a little. I said I am reducing dairy, not eliminating it.
I personally do not overdo dairy normally so I know this is ok for me.
You only need eight simple ingredients to make these (one of them being water) so it’s simple to make too. You guys know I don’t make any recipes that are crazy difficult or that take hours to make.
I also use this same brand Collagen Peptides which is also tasteless, Non-GMO, pasture-raised and grass fed, I add it to my hot tea but you can add it to any drink and it is completely dissolvable.
Collagen Peptides have shown to help growth and health of your hair, skin, nails, joints and ligaments, and tendons, which is extremely important for those in our 30’s and 40’s.
Ok, I am getting off topic. I just love raving about all of the benefits of collagen.
Back to these gorgeous panna cottas…
Personally I’ve made these with both the silicone molds and the ramekins and they both taste delicious, but using the silicone molds make it so much easier to remove.
These have such a gorgeous presentation and will absolutely impress your guests. The best part is that they look so fancy but they really are simple to make.
I wasn’t joking when I told you how gorgeous and fancy these look. They are perfect for holidays and get togethers or any night of the week.
Go ahead and eat this for dessert on a random Wednesday night. There is always a reason to celebrate, right?
Chocolate Panna Cotta
- 3 cups heavy whipping cream
- 2 cups plus 2 tablespoons granular Monk fruit
- 3 teaspoons gelatin powder
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon ground coffee (optional but it does enhance the chocolate flavor)
- 1/4 cup water
- Mix gelatin powder with water in a small bowl and let it sit for 10 minutes.
- Place the rest of the ingredients in a small saucepan and stir to combine. Break any clumps that might appear.
- Place the saucepan over the stove in medium heat and add the gelatin powder mixture. Stir regularly until boiling, then stir continuously for 1 more minute and remove from the stove.
- Let cool for 30 minutes before pouring it into 6 ounce ramekins or the silicone molds (silicone molds would be easier to transfer).
- Refrigerate for at least 3+ hours before serving. If using ramekins, place them in a saucepan or skillet with warm water for a couple of minutes (2-3) to make it easier to remove from ramekin. Also you can grease the ramekins with some coconut oil before filling them with the Panna Cotta. If using silicone molds, removing them is super easy, you just need to gently press the bottom of each mould and the Panna Cotta will come out completely. If using ramekins, gently press a knife around the edges to remove.
- Top them with shredded chocolate, whipped cream or berries.
- This Panna Cotta can be stored in the refridgerator for up to one week.
- This recipe is freezer-friendly, just leave it overnight in the fridge to thaw thoroughly before consuming.
I wanted to share some more delicious low carb desserts with you that I thought you might like:
Low Carb Chocolate Brownie Cookies from Lauren Kelly Nutrition
Keto Vanilla Diabetic Friendly Birthday Cake from Sweet As Honey
Low Carb Fudgy Chocolate Brownies from Lauren Kelly Nutrition
Low Carb Death by Chocolate Cheesecake from All Day I Dream About Food
Low Carb No Bake Fudgy Coconut Bars from Lauren Kelly Nutrition
Keto Cheesecake from Gimme Delicious
If you make this chocolate Panna Cotta or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!