This quick and easy keto raspberry panna cotta recipe takes absolutely no time to make and is a tasty end to any dinner.
The panna cotta is:
- Dairy free
- Low carb
- Refined sugar-free
When I say, “no time to pull together,” I mean that you could make these and have them in your fridge in about 15 minutes flat. They also gel in under an hour. If you’re looking for a quick, sugar free dessert that still looks fantastic, this could be the one.
An Easy panna cotta made with coconut milk
I used coconut milk in this low carb raspberry panna cotta recipe to make it dairy-free. Although we’re not a dairy-free household, I do like coconut milk a lot. For me, using coconut milk was more about flavor vs. being dairy-free.
Panna cotta is traditionally made with heavy cream, so if you don’t like coconut milk, you could go the other way and just make it with the cream instead. However, be aware that this will change the nutritional value.
This recipe is also low carb, keto-friendly (if it fits your macros for the day) and naturally gluten-free! It’s also a high-fat recipe, so it will keep you full. I actually found these to be quite satiating for breakfast.
A bit about the coconut milk
I used coconut milk in this raspberry panna cotta recipe, and it works just like heavy cream. The only thing different is that the texture of the coconut milk will change based on temperature.
If you pull this out of the fridge and eat it immediately (which I highly recommend), it will be a bit thicker. The texture will be closer to jello–not quite as firm, but close.
If allowed to warm a bit at room temperature, you get a much softer dessert–much more like traditional panna cotta texture.
Don’t let the coconut milk turn you off; I actually think it tastes better than regular, heavy cream does in this recipe. It adds so much dimension!
The other thing to note is that not all canned coconut milks are created equal.
I’ve tasted some horrible ones in my day for sure. Since we live in a remote location, options for coconut milk are limited. But my local grocer carries Thai Kitchen, and I find that brand is pretty decent, and you can find it almost anywhere.
A bit about the sweeteners
For this recipe, I like allulose for the sweetener. Allulose melts perfectly and does not become grainy at all when cold. I also find allulose has almost no aftertaste, and in this recipe, my husband and I marveled at how much it actually tasted like sugar.
The one thing to note about allulose is that it is 70% as sweet as sugar, so if you do replace it with another sweetener, you will have a bit of math to do.
I also tested this recipe with my favorite Besti monk fruit erythritol blend powdered sweetener, and it was good too. I didn’t find that the recipe got terribly grainy after sitting in the fridge for 24 hours.
Xylitol and Erythritol did get grainy, however, and I felt that the raspberry panna cotta was a bit grainy directly out of the fridge. The graininess reduced greatly when the pannacotta was given a few minutes to warm.
Stevia would work great too–just know that this recipe creates four 1/2 cup servings, and adding stevia instead of a bulkier sweetener like allulose will reduce the volume of the final recipe.
Swerve also worked, but, honestly, that super-duper cooling sensation from Swerve really ruins a lot of recipes for me. However, if YOU like Swerve, and that cooling sensation doesn’t bother you at all, go for it!
A quick bit about the keto raspberry topping
For the topping, I made a quick, sugar-free raspberry syrup with some fresh raspberries. It’s runny like syrup and does not become firm. The syrup pools and floods the panna cotta as you spoon it out. This ensures that every last bite gets a bit of that tart, raspberry flavor.
Also, use fresh raspberries rather than frozen ones for the top. When the frozen raspberries start to thaw, they become a soggy mess. Soggy raspberries are not at all pretty, and I am not fond of the texture. I love frozen raspberries for all kinds of recipes but not this one. You could use frozen ones for the syrup though–no issues there!
Storage & Serving Suggestions
This keto raspberry panna cotta will need to be refrigerated and stored in the fridge until it is served. You can make it 24 hours in advance. To keep them from drying and looking haggard, don’t add the fresh berries until serving.
I would also take the dishes of panna cotta out of the fridge a few minutes before serving to let them soften a tiny bit. This is completely discretionary. If you like your panna cotta on the softer side, warming them will accomplish that. If you like them a bit firmer, serve them straight from the fridge.
This is a perfect low carb dessert to finish a summer meal. The fresh raspberries are all about summer, and the cool coconut cream is refreshing after a hot day in the sun.
LOOKING FOR MORE TASTY, LOW CARB RASPBERRY RECIPES?
If you like raspberries as much as I do, I have a few other sugar free recipes that you might enjoy:
- Homemade Raspberry Ripple Ice Cream Bars (Low Carb & Sugar-Free)
- Gluten Free Raspberry Coconut Slice Bars (Low Carb and Keto Friendly!)
- Epic Low Carb Raspberry Cheesecake ( Keto & Gluten Free)
- Pretty Little English Madeleine Cakes ( Low Carb & Gluten Free)
- 1 can of full fat coconut milk (400ml)
- 1 1/2 tsp of gelatine
- 1 tsp vanilla
- 1 tsp raspberry flavour extract (optional)
- 1/3 cup allulose
- 1/2 cup raspberries
- 1/4 cup water
- 1 Tbsp allulose
- 1/2 cup fresh raspberries
- Open the can of coconut milk and give it a good stir to get everything reincorporated.
- Add 1 cup of the coconut milk to a bowl with the gelatine and allow it to sit for 3-4 minutes to bloom.
- Add the coconut milk and gelatine mixture into a pot with all remaining ingredients. Whisk to combine.
- Set on stove and set the burner to low and let the mixture heat up. Do not let the mixture boil. Once the mixture warms and bubbles start to form around the inside of the pot, remove from the burner.
- Pour into 4 small bowls, ramekins, or small glasses and place in the fridge to cool.
- Add 1/2 cup of raspberries, 1/4 cup of water and 1 Tbsp of allulose to a pot and set on the stove.
- Heat slowly and smash the raspberry with the back of a large spoon or fork to release the juice.
- Let the mixture heat to a low boil and cook for 1 minute.
- Remove from the stove and strain the liquid from the pulp.
- Divide the raspberry syrup to the tops of the Panna cottas, making sure to leave a bit of headroom between the syrup and the top of the dish.
- Add fresh raspberries to the top of the syrup, and place the Panna cottas to cool in the fridge.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 21gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 14mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.