• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Low Carb » White Chocolate Panna Cotta – Keto Recipe

    Published: Feb 13, 2020 · Modified: Aug 19, 2021 by Carolyn

    White Chocolate Panna Cotta – Keto Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.3K shares
    Jump to Recipe Print Recipe

    Creamy, rich keto panna cotta with white chocolate and raspberries. This dreamy no-bake dessert will delight all your senses. A perfect low carb sweet treat for Valentine’s Day or any day! This post is sponsored by ChocZero.

    Keto white chocolate panna cotta on a plate with raspberry puree around the base and raspberries on top.

    Confession: I don’t really celebrate Valentine’s Day, and haven’t in quite some time. Forced romanticism is not really my thing, and I’m too much of a pragmatist to bother with the fuss of such a day.

    But that hardly stops me from creating all sorts of keto desserts for two, like this keto panna cotta recipe. It’s delicious and easy, and really quite practical when you think about it – you get to have something sweet to cap off your day, without a whole lot of leftovers hanging around, tempting you.

    And yet these mini desserts also have a romantic side to them. You can make your significant other feel special by creating something just for the two of you. Cozy and intimate, and the kids don’t get any. See? Practical and romantic at the same time. That’s totally my style!

    Two plates of panna cotta with raspberry sauce on a grey table, with flowers in the background.

    What is Panna Cotta?

    If you’ve never experienced this creamy Italian dessert, you are in for a real treat. It’s easy to make and and can easily be modified for almost any diet. I have quite a few keto panna cotta recipes, and this white chocolate version won’t be the last.

    Panna cotta means cooked cream in Italian. And I’ve seen it referred to as a custard, but it contains no eggs. Instead, the cream or milk is lightly scalded and set with gelatin. It can be flavored in any number of ways, including vanilla, coffee, citrus, or berries.

    It can even be made dairy-free. I have a lovely coconut lime version in my Easy Keto Desserts cookbook.

    For a long time now, I’ve been eyeing white chocolate panna cotta recipes, wishing I could try them out. Cocoa butter doesn’t always like to play nice with other fats and liquids, and it was the only real white chocolate-esque keto ingredient at my disposal.

    Until now, of course. The ChocZero white chocolate chips have changed the baking game tremendously and I find myself wanting to put them in, on, and under everything. If you love white chocolate, I cannot recommend them enough! And if you use code FOODDREAMER on their website, you get 10% off all ChocZero products.

    Two white chocolate panna cottas with a dark blue table runner. Raspberries on top of the desserts.

    How to make keto panna cotta

    Being made primarily of cream, sweetener, and gelatin, panna cotta is easy to make keto-friendly. I’ve made panna cotta any number of times so here are my best tips for getting it right.

    Use a mix of cream and non-dairy milk. I first tried this recipe with full cream and it was glorious but so rich, I couldn’t eat more than half my serving. The almond or hemp milk lightens it up a bit without adding extra carbs.

    Just a little gelatin: It’s important not to use too much gelatin in panna cotta. You want it to set properly but still be wobbly and soft. It shouldn’t be firm and bouncy like Jello.

    Let the gelatin bloom before heating. Blooming gelatin means sprinkling it over some liquid and letting it sit and thicken. You then set it over heat and bring to a simmer, whisking to dissolve the gelatin into the liquid.

    Add the white chocolate off heat. Chocolate is finicky when added to hot liquids, and white chocolate is even more so. Always add it to the pan after removing from heat and let it sit for a few minutes to melt before whisking it in.

    To un-mold: You can leave the panna cotta in the dessert dishes or ramekins but I love how it looks when it’s un-molded onto a plate. The easiest way to do this is to sit the whole ramekin in a bowl of hot water for about 15 to 20 seconds to loosen. Don’t leave it much longer or it may melt too much.

    Then remove from the water, set a dessert plate on top, flip them over and give it a good shake. The panna cotta will usually come free quite easily.

    I served my keto panna cotta with a lovely raspberry puree, as it goes so well with the white chocolate flavor. But it’s also gorgeous on its own, and even just a few fresh berries would be nice. How you serve it is up to you!

    Close up of keto panna cotta with a spoonful taken out of it. Raspberry sauce around the base of the panna cotta and a fresh raspberry on top.

    More delicious keto panna cotta recipes

    • Strawberry Panna Cotta
    • Coffee Panna Cotta
    • Vanilla Bean Panna Cotta
    • Coconut Panna Cotta
    • Chai Panna Cotta

    White Chocolate Panna Cotta

    Creamy, rich keto panna cotta with white chocolate and raspberries. This dreamy no-bake dessert will delight all your senses.
    4.80 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: keto panna cotta, white chocolate panna cotta
    Prep Time: 15 minutes
    Chill Time: 4 hours
    Total Time: 15 minutes
    Servings: 2 servings
    Calories: 278kcal

    Ingredients

    Panna Cotta

    • ½ cup heavy whipping cream
    • ½ cup unsweetened almond or hemp milk
    • 1 teaspoon grassfed gelatin
    • 1 ounce sugar-free white chocolate chips
    • 2 tablespoon powdered Swerve Sweetener
    • ¼ teaspoon vanilla extract

    Raspberry Puree

    • 20 fresh raspberries
    • 1 ½ tablespoon water
    • 1 tablespoon powdered Swerve

    Instructions

    Panna Cotta

    • Lightly grease 2 4-ounce capacity ramekins.
    • In a small saucepan, combine the heavy cream and the almond milk. Sprinkle with the gelatin and let sit 3 minutes.
    • Set over medium heat, whisking to dissolve the gelatin. Bring to just a simmer, then remove from heat and add the white chocolate. Let sit a few minutes to melt, then whisk in the sweetener and vanilla extract.
    • Divide the mixture evenly between the two prepared ramekins and refrigerate for at least 4 hours, until firm.
    • To unmold: Set the ramekins in a bowl of hot water (don't let the water come over the top) for about 15 to 20 seconds. Place a plate overtop the ramekin and flip over, then give it a few good shakes to loosen.

    Raspberry Puree

    • With a fork, mash the raspberries, water, and sweetener together until pureed. Spread around the base of the panna cotta on the plate, or drizzle overtop.

    Notes

    Panna Cotta without the raspberry puree
    Food energy: 267kcal
    Total fat: 25.75g
    Carbohydrate: 4.81g
    Total dietary fiber: 3.08g
    Protein: 2.22g
    Nutrition Facts
    White Chocolate Panna Cotta
    Amount Per Serving (1 panna cotta)
    Calories 278 Calories from Fat 232
    % Daily Value*
    Fat 25.8g40%
    Carbohydrates 7.1g2%
    Fiber 4.3g17%
    Protein 2.5g5%
    * Percent Daily Values are based on a 2000 calorie diet.
    5.3K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sherri says

      November 12, 2022 at 4:07 pm

      5 stars
      I made this but the only white chocolate chips I had were holiday peppermint flavored. So I used that and added a little peppermint extract in place of vanilla. It was very good. I will make it again with some plain chips and add the puree.

      Reply
      • Carolyn says

        November 12, 2022 at 5:01 pm

        That sounds lovely!

        Reply
    2. CAROL MOORE says

      March 21, 2022 at 3:40 pm

      Just curious where the fiber is coming from in this recipe?

      Reply
      • Carolyn says

        March 21, 2022 at 10:18 pm

        Raspberries have lots of fiber.

        Reply
    3. BettyAnne says

      March 21, 2021 at 2:33 pm

      I made this dessert with 2 substitutions today. I used Swerve Brown Sugar and Lily’s sugar-free butterscotch chips. I dissolved both in the warm milk. Delicious. I plan to try Lily’s sugar free salted caramel chips the next time. Thank you for the many wonderful recipes.

      Reply
      • Carolyn says

        March 21, 2021 at 4:11 pm

        Yum!

        Reply
    4. Marcia Burrows says

      January 30, 2021 at 12:55 pm

      Haven’t made this yet, but will! Just wondering if the white chocolate substitution recipe you provided in another recipe (cocoa butter etc.) couldn’t be used here instead of the chips?

      Reply
    5. FREIDIA says

      December 26, 2020 at 12:30 pm

      Can’t wait to try it tonight!

      Reply
    6. Leanne says

      May 24, 2020 at 6:35 pm

      Do you order your ChocZero chocolate from somewhere in Canada or from the States?

      Reply
      • Carolyn says

        May 24, 2020 at 9:22 pm

        At this point, I think it’s only available in the US.

        Reply
    7. Toni says

      March 13, 2020 at 6:07 pm

      My previous attempts at keto baking have failed. I’m so tired of trying recipes that say “the best” only to have them taste terrible. I was so frustrated and about ready to give up but then I found your website. Your recipes look amazing and delicious, so I ordered your Keto Baking cookbook. I would like to make this recipe but I only have Knox unflavored gelatin. Will that work? Thank you

      Reply
      • Carolyn says

        March 13, 2020 at 9:26 pm

        It should! It’s the same process of blooming the gelatin. For this small recipe, though, use only about 1/2 teaspoon (an envelop usually contains 1 1/4 tsp and will gel twice the amount).

        Reply
    8. Laura Reese says

      March 08, 2020 at 12:53 am

      5 stars
      This recipe is delicious. White chocolate and raspberry are so good together.

      Reply
    9. Melissa says

      March 06, 2020 at 4:55 pm

      5 stars
      So very delicious! This was a perfect dessert – TDF!

      Reply
    10. Natalie says

      March 06, 2020 at 11:41 am

      5 stars
      Mmmm…this stuff is amazing!! Love white chocolate with raspberry! Love how silky & creamy this is!

      Reply
    11. Rachel says

      February 14, 2020 at 4:50 pm

      This looks lovely! FYI the code is FOODDREAMER…I did, in fact, take advantage. 🙂

      Reply
      • Belinda says

        February 25, 2020 at 8:46 am

        Please tell me I can sub some almond milk in your excellent Strawberry Panna Cotta! It was out of this world but oh SO RICH! I’ll make it again if I can sub but for sure I will make this, Raspberries and white chocolate??? Bring it on!!!

        Reply
        • Carolyn says

          February 25, 2020 at 2:58 pm

          Yes, I think you could do some almond milk there too, maybe replacing the 1/2 cup of cream? So 1 cup cream, 1/2 cup almond milk. With the strawberry juice already thinning it out a bit, I wouldn’t want it to get too thin.

          Reply
    12. Karen says

      February 14, 2020 at 12:43 pm

      You had me at, “Forced romanticism!” Totally agree, but …yeah, I’m always up for a cozy, keto delicious, dessert with the hubs.

      Reply
    13. Erica B says

      February 13, 2020 at 6:50 pm

      Thank you for the recipe, Carolyn! I was looking for a simple, sweet, pretty something to finish off dinner tomorrow night, and was delighted to see your post. I love panna cotta because the work:reward ratio is so low. ???? I didn’t have any nut milk, so used 1/4 cup half and half + 1/4 cup water. The white chocolate flavor was just a bit subtle for my taste, so I added about 1/2 oz more chips, plus about a teaspoon more sweetener and a pinch of salt. The unset mixture was excellent, and I’m so looking forward to the finished product with that lovely raspberry purée. Thank you again!

      Reply
      • Carolyn says

        February 13, 2020 at 7:08 pm

        Glad you liked it! The white chocolate is subtle but I didn’t want to add too much because of the added carbs. I think another 1/2 tbsp is just about right!

        Reply
      • Anu says

        June 02, 2020 at 12:42 pm

        This is probably a long shot but could I use cocoa butter instead of white chocolate chips? So, if I melt the cocoa butter completely in the beginning, and then emulsify it with the cream once it has cooled a bit (using a hand blender, perhaps).. could I then bloom the gelatin in the almond milk alone, and then proceed as per your recipe? If this is terrible idea, no worries, I will make your lovely strawberry panna cotta instead 🙂

        Reply
        • Anu says

          February 14, 2021 at 10:46 am

          4 stars
          It’s been a long time since my previous comment and I’ve only just revisited this recipe now because I managed to get hold of some keto white chocolate chips in the UK (Lily’s… Expensive but so worth it, brilliant in cookies!). My husband loves anything white chocolate and raspberry so this went down a treat! The only issue was that the raspberries seemed to overpower the white chocolate, which we really couldn’t taste at all, so next time I will add some more. Other than that, a beautiful, light dessert for any season. Thank you 🙂

          Reply
    14. Tracy says

      February 13, 2020 at 2:36 pm

      Looks delicious and oh so easy. I’m going to make it this weekend.

      Reply

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023