Almond Milk Panna Cotta

Almond Milk Panna Cotta

Course Dessert
Cuisine Italian, Ketogenic, Low Carb
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 8
Author Team



  • Pour the sweetener, heavy cream, and almond milk in a saucepan and heat. When the sweetener has melted completely and the mixture starts to bubble, remove immediately. Mix well with vanilla or any other flavors you prefer.
  • Follow the instructions on the gelatin packet to prepare the gelatin.
  • Mix the heavy cream mixture and the gelatin mixture together. Stir continuously with a spoon until you get a lump-free mixture.
  • Gently pour in the Greek yogurt. Stir again. Alternatively, transfer the yogurt to another bowl. Pour a small amount of heavy cream and gelatin mix in through a sieve to remove any formed lumps. Stir the mixture after pouring. Repeat with the remaining mix but remember to only add in small batches one at a time. Fold well after each pour.
  • Prepare your molds for the final mixture. Evenly distribute it to all the molds. Refrigerate for 4 hours to make them firm.
  • Unmold and serve cold!
    Keto Panna Cotta Recipe


Macros (per serving): Calories: 75 – Fat: 6.8g – Net carbs: 1g (total carbs: 1.2 g, fiber: 0.2 g) – Protein: 1.8 g