I admit I go a little crazy when fresh strawberries are in season. I buy several pints every weekend at the farmer’s market and my family goes through them within a few days. Occasionally I manage to wrestle a few away from them so I can make treats like keto strawberry ice cream or strawberry cheesecake popsicles.
This Keto Strawberry Panna Cotta is a dreamy way to showcase that fresh berry flavor. It’s an elegant dessert that is deceptively simple to make, with only 6 ingredients and no baking. Perfect for hot summer days!
Easy No Bake Dessert Recipe
From the first moment that I tried this classic Italian dessert, I was hooked. It has a custard-like texture, but it requires far less effort. It’s set with gelatin, rather than egg yolks, but it’s not like jello either. Panna cotta should be barely gelled once it has set properly, and should wobble a little when you dig into it.
Sweet and creamy, this keto panna cotta recipe is velvety smooth and wonderfully flavorful. Try it with a little keto strawberry rhubarb sauce for a special summer dessert.
★★★★★
One reader, Mark, says: “Made this today and it was wonderful! It unmolded from the ramekin with no trouble. Wonderful creamy texture with a delightful strawberry flavor. Great summertime dessert! Thank you.”
Ingredients and Substitutions
- Strawberries: If you can get your hands on fresh local strawberries, they will give the best flavor. But you can also use raspberries or blueberries too.
- Heavy cream: Cream gives panna cotta a wonderfully rich consistency. You can use coconut milk for a dairy-free version.
- Almond milk: I decided to lighten this recipe up a bit by substituting some of the cream for some almond milk. Really, any low carb milk will work here. Try hemp milk for nut-free.
- Gelatin: I like to use good grassfed gelatin for this recipe. If you choose to use Knox gelatin, you will need one envelope.
- Powdered sweetener: I used a mix of erythritol and allulose. Please see the Sweetener Options for a more detailed discussion.
- Vanilla extract: A touch of vanilla complements the creamy strawberry flavor.
How to Make Keto Panna Cotta
- Prepare the dessert cups: If you plan on unmolding the panna cotta, lightly grease four small ramekins. But you can also serve this recipe in dessert glasses, which don’t need to be greased.
- Purée the berries: Place a blender or food processor and blend until smooth.
- Bloom the gelatin: Combine the cream and almond milk in a pan. Sprinkle the surface with the gelatin and let sit for 2 to 3 minutes. Set the pan over medium heat and bring to a simmer. Whisk well until the gelatin is dissolved. Then heat over medium heat and bring to just a simmer.
- Add the berries: Remove the pan from heat and stir in the berry purée.
- Chill: Divide evenly between the ramekins and chill at least 3 hours to set.
- Unmold: Sit the ramekin in a bowl of hot water for 20 seconds, then flip out onto a plate.
Carolyn’s Tips for Success
How to measure the berries: When a recipe calls for 1 1/2 cups chopped strawberries, that indicates that they are chopped prior to measuring them out. This will give you a stronger berry flavor. Conversely, when a recipe calls for 1 1/2 cups strawberries, chopped, that indicates that you should chop them after measuring them out.
Panna cotta looks so elegant when it is removed from the ramekin onto a plate. Don’t let the ramekin sit too long in the hot water, or you will liquify the panna cotta. Cover the ramekin with the upside down plate, then flip it all over. You may find you need to give the ramekin and plate a good firm shake or two to loosen it. You will know when it releases because there is a funny sucking noise.
Sweetener Options
Since the consistency of panna cotta relies primarily on gelatin, you can use almost any sweetener you like here. I recommend powdered to avoid grittiness, but you could also use highly concentrated sweeteners such as stevia or monk fruit extract. And because there are no eggs, you can adjust the sweetness to taste.
I do caution that using allulose by itself may result in panna cotta that is softer and takes longer to set properly. Just be prepared for that!
More Italian-Style Desserts to Love
- What’s more classic Italian than Keto Tiramisu? It features layers of coffee-soaked almond flour cake with creamy mascarpone filling.
- These easy Keto Ricotta Cookies are pillowy soft and perfect for any holiday or occasion.
- Love white chocolate? Then you need to try my White Chocolate Panna Cotta!
- Who needs cannoli when you’ve got Keto Cannoli Tart?
- My Keto Almond Ricotta Cake is a beloved recipe. Simple, creamy, and sweet!
Keto Strawberry Panna Cotta
Ingredients
- 1 1/2 cup (216 g) chopped strawberries
- 1 cup (236.59 ml) heavy whipping cream
- 1/2 cup (118.29 ml) almond milk, (or other low carb milk)
- 2 tsp grassfed gelatin
- ⅓ cup (60.67 g) powdered sweetener, erythritol, allulose, or a mix
- ½ tsp vanilla extract
Instructions
- Lightly grease 4 small (4 ounce) ramekins. Or simply use dessert cups if you don't plan on unmolding them.
- Puree the strawberries in a blender or food processor until smooth.
- Pour the cream and milk into a medium saucepan. Sprinkle the surface with gelatin and let sit 2 to 3 minutes. Set the pan over medium heat and bring to a simmer. Whisk well until the gelatin is dissolved.
- Remove from heat and whisk in the strawberries, sweetener, and vanilla extract. Divide the mixture among the ramekins or dessert cups and refrigerate until set, about 2 to 3 hours.
- To unmold, set the ramekins in a bowl of hot water for 15 to 30 seconds. Cover with a plate and flip over. Give the ramekin a good shake to loosen the panna cotta. You can also simply eat the panna cotta right out of the dishes.
Nutrition
Frequently Asked Questions
Conventional panna cotta contains a lot of sugar, so it’s not keto-friendly. However, this keto panna cotta recipe is made with alternative sweeteners that don’t raise blood sugar, so it is appropriate for keto and low carb diets.
I have made many dairy-free panna cotta by using a mix of coconut and almond milk. It’s a delicious option and would work well in this strawberry version.
Store the panna cotta tightly wrapped up in the fridge for up to 5 days. As long as your cream is fresh when you made this dessert, it won’t spoil. I have tried freezing it but it’s not as good when it thaws so I don’t recommend that option.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
This was so refreshing and guilt-free! I’ll make it again.
I had to use Knox gelatin as my strawberries were starting to go bad, but it still turned out perfectly. It was so light and delicious that I ate two for dinner last night for my whole meal. This recipe, like all of them, is a keeper and goes on my regular rotation when strawberries are available.
Simple and Delicious!!!
Thanks