← Recipe book

Keto lemon panna cotta

Verdict: Good if you're keto, or as a gift to someone who is.

Serves 4 · about 15 minutes of work, at least 4 hours to set · Source: our own

Ingredients

  • 2 cups heavy cream
  • 2 tbsp allulose or monkfruit sweetener
  • 2½ tsp powdered gelatin
  • 3 tbsp cold water
  • 1 lemon, zest and juice
  • ½ tsp vanilla extract
  • 1 pinch salt

Method

  1. Sprinkle 2½ tsp gelatin over 3 tbsp cold water in a small bowl. Leave 5 to 10 minutes, until firm.
  2. Combine 2 cups cream, 2 tbsp sweetener, the lemon zest and a pinch of salt in a saucepan. Heat over medium until just simmering; do not boil.
  3. Take off the heat. Stir in the bloomed gelatin until fully dissolved, then add the lemon juice and ½ tsp vanilla. Taste and adjust the sweetness.
  4. Pour into 4 ramekins or glasses. Cool to room temperature, then refrigerate until set, at least 4 hours or overnight.
  5. Serve in the glasses, or dip the ramekins briefly in warm water and unmold onto plates.

Notes

  • Richer: swap half the cream for mascarpone. More lemon: use 2 lemons.
  • Garnish: a few raspberries or blueberries and a mint sprig, or extra lemon zest.