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.
Expert Tips
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.
Related Recipes
- Keto Strawberry Panna Cotta
- Easy Keto Key Lime Cheesecake
- Keto Chocolate Hazelnut Biscotti
- Chocolate Protein Muffins
- Chewy Keto Ginger Cookies
- The Ultimate Keto Brownies Recipe
Keto Chocolate Hazelnut Panna Cotta
Ingredients
Panna Cotta
- 1 cup unsweetened nut milk (or hemp milk)
- 2 teaspoon grassfed gelatin (or 1 envelope Knox gelatin)
- 1 cup heavy whipping cream (or coconut cream)
- ⅓ cup Swerve Confectioners
- 2 tbsp Perfect Keto Hazelnut Creamer (see Expert Tips for alternatives)
- 2 tablespoon cocoa powder
Hazelnut Praline (Optional)
- ¼ cup Swerve Granular
- 1 teaspoon water
- ¼ cup roasted hazelnuts coarsely chopped
Instructions
Panna Cotta
- 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.
Hazelnut Praline
- 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.
Maria says
Made this last night. This is WOW! Takes likes cooked pudding. Easy, looks pretty, tastes amazing!
Raphaela says
Hi,
Wonderful recipe!
I wonder if it can be frozen if made dairy-free?
Carolyn says
I have never tried freezing panna cotta. It makes so little anyway, I am not sure it’s worth it.
Jeannie T says
Wow this looks so decadent! I’ve never had panna cotta and I’m making this dairy free I’m using a can of coconut cream so do I just use the thick top layer or do I shake it to mix it then measure a cup? Thank you Carolyn for all you do❣️
Carolyn says
Yes, just use the thick stuff!
Cathy Thelen says
I have a question about the recipe. It says in the ingredients for hazelnut creamer to see expert tips below for alternatives. There aren’t any expert tips.
Geannie says
Cathy, that’s strange – I’ve been able to see them all day. For me they’re just below the step by step instructions and above the final photo before the recipe card.
The alternative is 3/4 tsp hazelnut extract (or vanilla if you can’t find that – though I might use almond myself) and 1/2 TBSP extra cocoa.
I hope you’re able to locate the section though, as there is more good info than just that.
Louise DePino says
I agree w/Cathy. No “expert tips” below any recipes.
Carolyn says
There really, truly is. Use your Control F function and search for expert. You will find it. It’s not below the recipe… it’s above the recipe!
Rose says
I started my journey, wanting to lose weight at least 20 pounds! But something wonderful happened. My blood sugars started ranging below 100! I’ve only lost 9 pounds in a year, but my blood sugar is down and that makes life so much easier. I love the deserts of course because those are things you stay away from when you’re a diabetic!
Yesterday I made, keto buns, keto crackers, and custard, all delicious. I doubt if I will make the crackers again because that was very time consuming even though they were made with Jack cheese and so yummy!
I just wanted to thank you for being here for everybody that needs your guidance especially me. Looking forward to trying the panna cotta.
Rose
Carolyn says
Thanks, Rose!
Theresa says
I can’t find the expert tips for the hazelnut creamer alternative.
Carolyn says
It’s there. Whole big section after Step by step directions.