Dig into this rich, creamy Chocolate Panna Cotta with a delicious hint of hazelnut. It’s easy to make, sugar-free, and keto-friendly! And you can make it completely dairy-free too. This post is sponsored by Perfect Keto.
Confession: I had never tried making panna cotta until I started my low carb journey. I had certainly heard of it, but I don’t think I’d ever even tasted it.
It may seem like a funny thing to say, but I am grateful to diabetes for bringing delicious new foods into my life. There is a lot out there that I might never have tried if it weren’t for my blood sugar issues.
And Panna Cotta, that delicious egg-free Italian custard, is incredibly easy to make keto-friendly. With so many delicious flavor options too! This Keto Chocolate Hazelnut Panna Cotta is one of my new favorites.
Inspired by the new Keto Creamers from Perfect Keto!
New Collagen Coffee Creamer
The brilliant keto minds behind Perfect Keto have just launched a new and delicious product: Barista Blend Coffee Creamers. And they asked me to give them a test drive and share them with you.
I love Perfect Keto Collagen already so I was eager to give them a try. And they do not disappoint! They’re made with both collagen and MCT oil, so they make your coffee rich and creamy. With only natural ingredients, no artificial flavors, colors, or sweeteners, they are a great addition to your morning coffee routine.
Right now, the creamers come in two flavors: Hazelnut and Raspberry White Chocolate. And they’re offering my readers a sweet deal on the new creamers: Buy 1 Get 1 40% off with code BARISTA40.
Why you will love this keto panna cotta
I could, of course, have showcased these creamers in a latte or some other sort of hot drink. But they have such great flavor, I figured why not try turning them into a dessert? I love chocolate and hazelnut together so the little wheels in my brain started turning almost instantly.
Panna cotta is incredibly easy to make. It’s set with gelatin so there’s no need to temper egg yolks for a custard. It takes very basic ingredients, and has a delightfully creamy consistency unlike no other.
It’s also incredibly low carb and can be made with dairy or completely dairy free. With only 4g net carbs per serving, this keto chocolate hazelnut panna cotta will delight your tastebuds!
You could also use the new Raspberry White Chocolate creamer in my White Chocolate Keto Panna Cotta. I may have to try that one myself soon. Yum!
I also had fun creating a sugar free hazelnut praline to top them. It’s optional but it sure is beautiful.
Ingredients you need
- Nut or hemp milk: You could do all heavy cream or coconut cream but it makes the panna cotta really rich. Using half nut milk makes each serving more reasonable in carbs, calories, and fat. But other low carb milks will work as well.
- Gelatin: I like good grassfed gelatin but you could use Knox gelatin as well.
- Heavy cream OR coconut cream: You can easily make panna cotta entirely dairy-free. I like it both ways!
- Powdered Sweetener: I prefer Swerve Confectioners but any powdered erythritol will work. Do be aware that panna cotta made with allulose may take a lot longer to set properly.
- Perfect Keto Hazelnut Creamer: This is delicious stuff and I definitely recommend it. But I am aware that not everyone can get their hands on this product so I give alternatives in the Expert Tips section!
- Cocoa Powder: I prefer Dutched cocoa for a deeper, richer chocolate flavor.
Step by Step Directions
1. Bloom the gelatin: Place the nut milk in medium saucepan and sprinkle the surface with the gelatin. Let bloom 5 minutes.
2. Bring to a simmer: Turn the heat to medium low and whisk in the cream. Cook, whisking frequently, until the gelatin dissolves and little bubbles appear around the edges of the pan. Do not bring to a full simmer.
3. Add the flavorings: Remove from heat and whisk in the hazelnut creamer and cocoa powder until well combined.
4. Let set: Divide the mixture between the prepared ramekins and refrigerate 3 hours, until set.
Perfect Keto coffee creamers are delicious and I really recommend them. But I am well aware that I have a global audience and not everyone can access the same products. But you can still make this panna cotta recipe! Add in ¾ teaspoon hazelnut extract and an additional ½ tablespoon of cocoa powder. Or just use vanilla extract, if you can’t find hazelnut.
Be sure not to over-gel the panna cotta. You want a consistency that is very loose and wobbly, like jello. Too much gelatin will make it too firm and not as creamy. 2 teaspoons of grassfed gelatin or 1 envelope Knox gelatin (1 ¼ teaspoons) should be sufficient. Have patience and let it set properly!
You can eat panna cotta right out of the dessert cup or glass, but I adore how it looks when un-molded. I even made a heart-shaped one for fun! To un-mold them, simply set the whole ramekin in a bowl of hot water, but don’t let the water come up over the rim. 10 to 15 seconds is usually enough to loosen the panna cotta from the cup.
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Keto Chocolate Hazelnut Panna Cotta
Hazelnut Praline (Optional)
- ¼ cup Swerve Granular
- 1 teaspoon water
- ¼ cup roasted hazelnuts coarsely chopped
- Grease 4 (four) 4-ounce capacity ramekins. Alternatively, you can simply pour the panna cotta mixture into dessert glasses and serve directly from those.
- Place the nut milk in medium saucepan and sprinkle the surface with the gelatin. Let bloom 5 minutes.
- Turn the heat to medium low and whisk in the cream. Cook, whisking frequently, until the gelatin dissolves and little bubbles appear around the edges of the pan. Do not bring to a full simmer.
- Remove from heat and whisk in the sweetener, hazelnut creamer, and cocoa powder until well combined.
- Divide the mixture between the prepared ramekins and refrigerate 3 hours, until set.
- To unmold: Set the ramekins in a bowl of hot water (don't let the water come over the top) for about 10 to 15 seconds. Place a plate overtop the ramekin and flip over, then give it a few good shakes to loosen.
- Top with lightly sweetened whipped cream and hazelnut praline, if desired.
- Line a small rimmed baking sheet with parchment paper.
- Combine the sweetener and water in a small heavy duty saucepan over medium heat. Swirl the pan a few times as the sweetener is beginning to melt.
- Cook 3 to 5 minutes without stirring, until a golden amber. The mixture may smoke a little, this is normal. Remove from heat and stir in the hazelnuts.
- Pour the mixture onto the parchment lined baking sheet and spread the nuts into a single layer. Let cool until hardened and you can break it into pieces with your fingers.