Description
A delicious and indulgent Keto Chocolate Hazelnut Panna Cotta that is perfect for satisfying your sweet tooth while staying on track with your keto diet.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup sugar-free chocolate hazelnut spread
- 1/4 cup erythritol or your preferred keto sweetener
- 1 tablespoon gelatin powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Chopped hazelnuts for garnish (optional)
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it bloom for about 5 minutes.
- In a medium saucepan, combine the heavy cream, almond milk, chocolate hazelnut spread, erythritol, vanilla extract, and salt. Heat over medium heat, stirring frequently until the mixture is smooth and just begins to simmer. Do not let it boil.
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
- Pour the mixture into individual serving cups or ramekins.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with chopped hazelnuts if desired.
Notes
- For a richer flavor, add a tablespoon of cocoa powder to the mixture before heating.
- You can substitute the chocolate hazelnut spread with any sugar-free chocolate spread or nut butter of your choice for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 0mg
- Fat: 26g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg