Fresh berries sit on top of a deliciously creamy and smooth custard flecked with vanilla beans.
This is a delightfully easy dessert to make but it does require chill time in the fridge.
Heavy Cream- As the main ingredient, a high-quality heavy cream goes a long way here. But get what you can afford! If you can, look for a heavy cream where the only ingredient is cream and doesn’t contain any thickeners like carrageenan or xanthan gum. Some nice to haves are: in a glass jar instead of plastic, organic, grass-fed, and humanely treated.
Gelatin – This is a type of collagen and it makes this a great-for-you dessert. The main thing to look for is that your gelatin powder is JUST gelatin and doesn’t include sugar or fillers. Nice to haves: grass-fed, organic, humanely raised. This is what gives your panna cotta the correct texture.
Vanilla – I prefer using Vanilla Bean Powder because it packs more of a vanilla taste into the dish than vanilla extract. It also gives it lovely vanilla bean flecks you’re used to seeing in high end vanilla dishes. However, if you’re in a rush and only have extract it will also work, just double the amount.
Sweetener – Sweetness is really a personal thing, and the further you are in the keto journey the less you tend to need. I prefer not to use any additional sweetener as the berries in this dish provide enough for me. But if you need this dish sweeter I would recommend using monk fruit drops (the fruity aftertaste will be hidden with the berries in this dish) or a granular sweetener like erythritol (will have a cooling effect).
Toppings – Strawberries are just my favorite to pair with this, but you could try raspberries, blueberries, blackberries or your favorite keto fruit. You could even top it with a keto chocolate syrup from Enlightened or a keto caramel sauce from Choczero.
- 2 Cup Glass Pyrex Measuring Cup — This is what I use, but you just want something microwave safe. Glass is better than plastic, as plastic can release estrogen-mimicking chemicals that aren’t great for your health.
- 3-Cup Pyrex containers — I like these containers for my meal prep in general because they’re a good size for most meals and stack easily in the fridge. Unlike the latch-side air-tight containers these lids don’t get stuck if you put something hot in them. The air-tight containers actually end up creating a bit of a vacuum LOL. This is what I use, but you just want something microwave safe. Glass is better than plastic, as plastic can release estrogen-mimicking chemicals that aren’t great for your health.
- Microwave – For heating the heavy cream.
- Cute Mini Jars – These jars are great plastic-free storage for your panna cotta and they’re cute to boot!
- Italian – Panna cotta is an italian dish so it’d go well after something like a microwave keto lasagna.
Keto Microwave Panna Cotta (No Sweetener)
- 1 Cup Heavy Cream
- 1 teaspoon gelatin
- 1 tablespoon water
- 1/8th teaspoon vanilla bean powder
- about 5 Fresh strawberries, washed, tops cut off, and diced (optional)
- In a large shallow dish, pour in 1 tablespoon of warm water. Evenly sprinkle the 1 teaspoon of gelatin over the top of the water and allow it to sit for 10 minutes. It will turn into a gel.
- Heat 1/4th cup of heavy cream in your pyrex glass measuring cup for 30 seconds in the microwave.
- Pour the hot heavy cream into the dish with the gelatin and stir well for 1 minute, making sure there are no clumps. If the clumps won’t come out then microwave it for an additional 10 seconds and stir. Repeat until the clumps are gone.
- Pour in the rest of the cold heavy cream (3/4th cup).
- Add the 1/8th teaspoon vanilla powder and stir.
- Chill in fridge for at least 2 hours, until the panna cotta is solid.
- Top with diced strawberries
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