Vanilla Panna Cotta with Mixed Berries

Why This Is Strictly Keto

Traditional panna cotta is sweetened with a lot of sugar. This version uses heavy cream, real vanilla and unflavored gelatin — the only thing that sets it — with a little powdered erythritol for sweetness. Only a small handful of fresh berries goes on top, so the carbs stay very low.

Ingredients

• 2 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk or whole milk
• 1 tablespoon unflavored gelatin (1 packet)
• 3 tablespoons cold water
• 3 tablespoons powdered erythritol
• 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
• Pinch of fine salt
• 1/2 cup diced fresh strawberries
• 1/4 cup fresh blueberries

Instructions

1. Bloom the gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it soak 5 minutes until spongy.

2. Warm the cream: In a saucepan, combine the cream, milk, erythritol, vanilla seeds and pod (or extract) and salt. Heat over medium until steaming and just below a simmer; do not boil.

3. Dissolve the gelatin: Remove from the heat, discard the vanilla pod, and whisk in the bloomed gelatin until fully dissolved, about 1 minute.

4. Portion: Pour the mixture into six small glasses or ramekins and let them cool at room temperature for 20 minutes.

5. Chill: Cover and refrigerate at least 4 hours, or overnight, until set with a gentle wobble.

6. Top and serve: Just before serving, top each glass with diced strawberries and a few blueberries.

Nutritional Info (per serving, approximate)

Tips

• Too much gelatin makes rubbery panna cotta; the 1 tablespoon here gives a soft, spoonable set.
• Use a whole vanilla bean if you can — the flecks make it look as good as it tastes.
• It keeps covered in the refrigerator for up to 3 days; add the fruit only when serving.