One of the best keto desserts is this smooth and creamy keto panna cotta with berry sauce! A sugar-free version of the elegant Italian dessert made with 6 simple ingredients and fresh berries of your choice. Indulge guilt-free with only 2 grams of net carbs in each serving.
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Keto Panna Cotta
Nothing beats a quick and easy keto dessert! My favorite recipes to make are custard, cheesecake, and an indulgent panna cotta.
This berry panna cotta is such a light and satisfying dessert that everyone loves, even people who aren't following a keto diet. Nobody will believe it's sugar-free!
This low-carb version of the Italian classic is enriched with butter which makes it extra silky and smooth. It's sweetened with Erythritol and topped with a warm fresh berry sauce and can be made even more extravagant with a drizzle of keto maple syrup.
And just when you think this elegant keto dessert couldn't get any better, you'll be happy to learn each serving has just 146 calories and 2.1g carbs!
Berry Panna Cotta Ingredients
This keto panna cotta with berry sauce is made with six simple ingredients that you probably already have at home! You'll need the following:
- Milk - Use any keto-friendly unsweetened milk. We used coconut milk, but almond milk, cashew milk, macadamia nut milk, soy milk, and other nut kinds of milk will all work. You can also use half and half.
- Gelatin - Unflavored gelatin powder or sheets to thicken the panna cotta.
- Sugar-free sweetener - Use your favorite keto-friendly sweetener. We used powdered Erythritol, but monk fruit, stevia, etc., will work fine.
- Butter - Makes the panna cotta extra smooth, creamy, and silky.
- Lemon zest - Adds a fresh citrusy flavor to the panna cotta.
- Vanilla extract - Use a pure vanilla extract. It enhances the flavors and adds a subtle sweetness.
- Fresh berries - Use any of your favorite keto-friendly berries. I used blueberries, but raspberries and cranberries are delicious as well.
How To Make Keto Panna Cotta with Berry Sauce
- Heat the gelatin and milk. Heat half of the coconut milk and gelatin in a small saucepan over low-medium heat. Whisk until the gelatin has dissolved, and bring the mixture to a gentle simmer. Add the butter and stir.
- Remove from the heat. Turn off the heat and add the remaining coconut milk, Erythritol powder, lemon zest, and vanilla extract. Stir until well combined.
- Transfer to ramekins and set. Pour the mixture into four ramekins and place them in the refrigerator for 2 to 4 hours until the panna cotta has set.
- Prepare the berry sauce. Heat the berries in a saucepan until warm. Optionally, add extra sugar-free sweetener and mix until a smooth sauce forms.
- Serve the berry panna cotta. Tip the ramekins upside down to remove the panna cotta and top with a sprinkle of lemon zest and the fresh berry sauce. Top it with a drizzle of my keto maple syrup to make it even more elegant!
Storage Instructions
To store leftover keto berry panna cotta, place it in an airtight container or cover tightly with plastic wrap and place it in the refrigerator. It will keep for up to 4 days but is best consumed within 1 to 2 days for the best taste and texture.
More Easy Keto Desserts
- Chocolate Peanut Butter Fudge
- Sugar-Free Frozen Yogurt
- Strawberry Cream Cheese Tart
- Coffee Ice Cream
Keto Panna Cotta with Berry Sauce Recipe
Ingredients
- 1 ¾ cups Full-Fat Coconut Milk unsweetened, divided
- 1 ½ teaspoon Unflavored Gelatin or two sheets of gelatin
- ⅓ cup Erythritol powdered
- 1 tablespoon Butter
- 1 teaspoon Lemon Zest with more to serve
- ¼ teaspoon Pure Vanilla Extract
- 5-6 tablespoon Fresh Berries
Instructions
- Heat half of the coconut milk and all of the gelatin in a small, heavy-bottomed saucepan over low-medium heat, whisking until the gelatin is dissolved, and bring to a gentle simmer. Add the butter and stir.
- Remove from the heat, and add the remaining coconut milk, Erythritol, lemon zest, and vanilla extract. Stir until well combined.
- Pour the mixture into four ramekins and place in the refrigerator for 2-4 hours to set.
- Heat the berries in a saucepan until warm, and optionally add extra sugar-free sweetener. Mix until you get a smooth berry sauce.
- Place the ramekins upside down to remove the panna cotta. Serve cold, topped with a sprinkle of lemon zest, fresh berries, and berry sauce.
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