Creamy, rich coffee panna cotta made with Greek yogurt and drizzled with raspberry coulis. Low carb and gluten-free.
There is no use trying to hide it, I am a dessert fanatic. Strangely, I find this to be more true ever since I discovered I was pre-diabetic and went low carb. Because prior to this time, dessert was associated with a certain amount of guilt, of knowing I was entering into forbidden territory and that I had to try and limit my love of all things sweet. Not that it ever did me much good, I’ve always had a raging love of dessert. But now that the desserts I make fall well in line with my newly minted idea of what’s actually healthy for me, I feel free to love them like never before. I can indulge in dessert for breakfast, lunch and dinner. I often do, and I am not ashamed to admit it. This blog might as well be named All Day I Dream About Dessert, for all that I ever post anything besides sweet treats.
People often ask me where I get the ideas for my desserts and I find that I am at a loss to say. My ideas come from a million different sources and because I think about dessert so often, all the ideas get jumbled up together. Sometimes I can pinpoint the actual source of inspiration, such as another blogger’s creation that I think would hold up well to a low carb, gluten free makeover. But oftentimes the origin of an idea isn’t so clear. I’ve seen it here and there on the internet and it’s made it’s way into the back of my brain, to eventually come forward when the time is right. And sometimes the idea is purely my own and pops unbidden into my mind, fully formed in the manner of Athena springing from Zeus’s head. This was one such recipe.
Panna Cotta is a lovely dessert, all creamy and rich but also a little like adult jello. It’s simple to make, too and needs no baking, just a few hours to set in the fridge. I don’t know why I wanted to pair the coffee flavour with a raspberry sauce, I just did. It just seemed like the right thing to do. And I wanted to use Greek yogurt in the base, as I’d seen other Greek yogurt panna cottas and it always sounded so good. So I just did what my head told me to do and hoped the final product would be as good as the image in my mind.
Thankfully, it was. I really loved the combo of coffee and raspberry together, it worked even better than I’d hoped. And the Greek yogurt gave an interesting tanginess that helped offset the creamy richness of the base. The only thing I’d do differently next time is divide it into 8 servings instead of 6, because it’s so rich and decadent. It’s definitely a keeper of a dessert recipe and I am so pleased it was an original idea. That’s not to say no one has ever done it before, it simply that I thought it all up on my very own!
- 1 1/2 cups heavy cream divided
- 1 envelope unflavoured gelatin
- 1 tbsp instant coffee
- 1/3 cup Swerve Sweetener
- 1 1/2 cups Greek yogurt I used full fat, but you could do 2%
- 1/2 tsp vanilla extract
- 10 drops stevia extract
- 2 cups raspberries fresh or frozen (if frozen, thaw first)
- 3 tbsp powdered Swerve Sweetener
- 2 tsp fresh lemon juice
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For the panna cotta, lightly grease 8 half-cup ramekins or serving dishes.
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Place 1/2 cup heavy cream into a medium saucepan, sprinkle gelatin overand let sit for 3 minutes.
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Add remaining cream, instant coffee and granulated erythritol, and set over medium heat, whisking until gelatin, coffee and erythritol are dissolved. Cook until mixture begins to steam but does not boil.
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Remove from heat and stir in Greek yogurt, vanilla and stevia until smooth.
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Divide between prepared ramekins, wrap in plastic wrap and chill at least 3 hours.
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For the raspberry coulis, process raspberries and powdered erythritol in a food processor until pureed.
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Set a fine-mesh sieve over a bowl and drain, pressing on solids to get as much liquid through the sieve as possible. Stir in lemon juice.
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If you want to unmold your panna cotta, sit the ramekin in several inches of hot water, then run a sharp knife around the outside and invert onto a plate. Alternatively, you can leave it in the serving dish. Drizzle with raspberry coulis and serve.
Serves 8. Each serving has 6.5 g of carbs and 2 g of fiber. Total NET CARBS = 4.5 g.
Anna says
It is very strange Carolyn but once in a while when I read a blog post it’s like hearing my own thoughts. I didn’t care much for desserts either until I had to go low carb. And I know several others who say the same! Now I make my own low carb desserts and want to have them all the time. No guilt about it since I never used to feel guilty about regular desserts, and now there is no need because they consist of healthy ingredients anyway minus the sugar. You are also chanelling my recent interest in panna cotta. I made it a few days ago for the first time and wondered why on earth didn’t I do this sooner? I can’t wait to try your version, since I love coffee too. Thank you!
Alison @ Ingredients, Inc. says
looks amazing! I had raspberries on the brain today too! 🙂
Brian @ A Thought For Food says
HAHAHA! Yeah, you really do have a sweet tooth! But we are so thankful for it because we get such wonderful recipes like this panna cotta!
Deanna says
Calories?
Georgia @ The Comfort of Cooking says
Wow, what a great dessert! I’ve been on a major chocolate and raspberry kick lately and these look so irresistible! Great recipe, Carolyn.
Ashley Bee (Quarter Life Crisis Cuisine) says
I need to learn to make panna cotta, it seems like such a versatile dessert!
Eric says
Oh man! I LOOOOVE panna cotta, and used to have a recipe for buttermilk panna cotta in my high-carb days. I bet this one with greek yoghurt has the same tang hiding behind the sweetness…yum! And the coffee flavor idea is brilliant. Thanks for this.
Carolyn says
You’re welcome. I haven’t seen you around lately…hope you’re well!
Sarah G says
Yum!
Yes, all day I dream about dessert too…and always have! I love how your recipes never raise my blood sugar no matter how big the serving. So, I can have my cake, eat it too AND be healthy. Perfect combo!
Stephanie @ Eat. Drink. Love. says
This is so elegant and I bet it tastes amazing!
Amanda says
Dont think I have ever seen a more beautiful panna cotta! 🙂
litehousepat says
This looks yummy!! My hubby loves Coffee.
Pat
Jeanette says
What an elegant presentation Carolyn – I love raspberries and their naturally brilliant color!
Carolyn says
I made this the other day and it was pure heaven. Even my sisters-in-law loved it! Thanks for a great recipe.
pam says
I have granular Swerve will that work? Or can I use Stevia blend (sugar & Stevia mix)? Asking for the coulis.
Carolyn says
Either should work.
mary says
Can i substitute strawberries for rasberry?
Carolyn says
Of course!
Elaine says
Would it be possible to substitute pumpkin for the coffee in this recipe and then use another topping? Is there such a thing as pumpkin panna cotta? Sounds so good to me.
Thanks, Elaine
Amy Rondena says
My favorite recipe since starting keto!!! Thank you so much for this and all your other amazing recipes !
Carolyn says
You are welcome!
Marsha says
Can you tell me the exact amount of the gelatin, the brand I have is loose and I need an exact measurement.
Thank you in advance, and thank you for your great site and all the awesome recipes you post.
Marsha
Carolyn says
Use about 2 teaspoons.
Tom Smith says
Thank you so much. I have tried about 3 panna cotta and they have all failed. This one turned out perfectly. I plan to make a Coco one next with the berry coulis. The berry coulis was perfect. I used Frozen mixed berry because it was all I had and I loved it.
I have had ,4 failed low carb sweet things the last 2 weeks and they all sucked so this was wonderful.