Description
A delicious and creamy keto-friendly dessert that combines the flavors of eggnog and panna cotta.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1/2 cup unsweetened almond milk
- 1/2 cup erythritol
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 packet gelatin (unflavored)
- 4 large egg yolks
Instructions
- In a saucepan, combine heavy cream, almond milk, erythritol, nutmeg, and cinnamon. Heat over medium heat until hot but not boiling.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for a few minutes.
- Once the cream mixture is hot, remove it from the heat. Stir in the bloomed gelatin until completely dissolved.
- In a separate bowl, whisk the egg yolks. Slowly drizzle in the hot cream mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat until slightly thickened.
- Pour into serving glasses and refrigerate until set, about 4 hours or overnight.
- Garnish with whipped cream and a sprinkle of nutmeg before serving.
Notes
- Make sure to use unflavored gelatin to avoid any odd flavors.
- This dessert can be made ahead of time and stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 180mg