Creamy, rich keto panna cotta with white chocolate and raspberries. This dreamy no-bake dessert will delight all your senses.
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.
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.
Panna Cotta without the raspberry puree
Food energy: 267kcal
Total fat: 25.75g
Total dietary fiber: 3.08g
By Carolyn Ketchum of All Day I Dream About Food