Description
This Keto Chocolate Hazelnut Panna Cotta is a creamy and indulgent dessert that fits perfectly into a low-carb diet.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/4 cup granulated erythritol
- 2 teaspoons vanilla extract
- 1/4 cup sugar-free chocolate hazelnut spread
- 1 tablespoon gelatin powder
- 1/4 cup water
Instructions
- In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
- In a saucepan, combine heavy cream, almond milk, erythritol, and chocolate hazelnut spread. Heat over medium heat until the mixture is warm.
- Add the bloomed gelatin to the warm mixture and stir until fully dissolved.
- Remove from heat and stir in vanilla extract.
- Pour the mixture into individual serving cups and refrigerate for at least 4 hours or until set.
- Serve chilled, topped with whipped cream or additional chocolate hazelnut spread if desired.
Notes
- This dessert can be made a day ahead, making it perfect for gatherings.
- Adjust sweetness to taste if you prefer a sweeter panna cotta.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 30mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg