Description
A delicious and guilt-free Keto Spiced Eggnog Panna Cotta that is perfect for the holiday season.
Ingredients
Scale
- 2 cups unsweetened almond milk
- 1 cup heavy cream
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 packet (1 tablespoon) unflavored gelatin
- 1/4 cup cold water
- Pinch of salt
Instructions
- In a medium saucepan, combine the almond milk, heavy cream, erythritol, vanilla extract, nutmeg, cinnamon, ginger, and salt. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally to dissolve the sweetener.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- Once the milk mixture is warm, remove it from the heat. Add the bloomed gelatin to the warm mixture and stir until completely dissolved.
- Pour the mixture into individual serving cups or ramekins. Allow the panna cotta to cool at room temperature for about 30 minutes.
- Once cooled, cover the cups with plastic wrap and refrigerate for at least 4 hours or until set.
- To serve, gently run a knife around the edge of each panna cotta and invert onto a plate if desired, or serve directly in the cups. Sprinkle with additional nutmeg or cinnamon for garnish.
Notes
- For a richer flavor, substitute half of the almond milk with coconut milk.
- Add a splash of bourbon or rum to the mixture before chilling for an adult twist on traditional eggnog.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Keto
Nutrition
- Serving Size: 1 panna cotta
- Calories: 210
- Sugar: 0g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg