Description
A delightful keto-friendly dessert that combines the flavors of lavender and lemon in a creamy panna cotta.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1/4 cup granulated erythritol (or your preferred keto sweetener)
- 1 tablespoon culinary lavender buds
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 packet (0.25 ounces) unflavored gelatin
- 2 tablespoons cold water
- Pinch of salt
Instructions
- In a small saucepan, combine the heavy cream, almond milk, erythritol, lavender buds, lemon zest, and salt. Heat over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and let steep for 15 minutes.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- After steeping, strain the cream mixture through a fine-mesh sieve into a clean saucepan, discarding the lavender buds.
- Return the strained mixture to low heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.
- Pour the mixture into individual serving cups or ramekins. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
- To serve, run a knife around the edge of each panna cotta and gently invert onto a plate, or serve directly in the cups. Garnish with additional lemon zest or a sprinkle of lavender if desired.
Notes
- For a floral twist, try adding a few drops of food-grade lavender essential oil instead of lavender buds.
- You can substitute lemon zest with lime zest for a different citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg