Yaidy Santiago I love the simplicity of this low carb panna cotta with mascarpone. The best part about this dessert is that you can effortlessly have super delicious keto dessert in your fridge for days to come.
You can top this recipe with anything you like which will give you the opportunity to experience a new panna cotta dessert every day!
Mascarpone is one of my favorite cheeses to put in a dessert, its so creamy and adds a cheesy yet not so overpowering flavor.
If you love mascarpone as much as I do, go check out my Keto Tiramisu Layer Cake, you’ll see what I mean when you try that one too.
The ingredients for this low carb panna cotta with mascarpone are easy to find and chances are you probably have most of them in your pantry.
Low Carb Panna Cotta with Mascarpone Ingredients:
- 1 packet granulated unflavored gelatin
- 8 oz mascarpone cheese
- 1/3 cup unsweetened almond milk
- 1 cup heavy cream
- 1/3 cup granulated monkfuit sweetener
- 1 tsp vanilla extract
Make sure to let your panna cotta rest in the fridge for at least 2 hours before digging in. I know you are over excited and can’t wait to eat it, but try not to open the fridge too much during the resting process. If you open the fridge often, it will take longer for it to set.
Here is a list of low carb toppings you can try with this recipe:
- Peanut butter
- Low Carb Strawberry Jam
- Raspberry
- Blueberry
- Unsweetened Melted Chocolate
- Pistachio
- Almonds
- Pecans
Sweet recipes you might like:
Don’t forget to leave a comment and share your picture with me on Instagram @sweetketolife I love seeing your creations. Tag me!
Low Carb Panna Cotta with Mascarpone
Equipment
- small sauce pan
Ingredients
- 1 packet granulated unflavored gelatine
- 8 oz mascarpone cheese
- ⅓ cup unsweetened almond milk
- 1 cup heavy cream
- ⅓ cup granulated monkfruit sweetener
- 1 tsp vanilla extract
Instructions
- Prepare 4 ounce molds or glasses. Have them close to each other.
- In a small bowl, mix the package of gelatin with 3 tbsp of cold water. Let it sit for a few minutes.
- In a saucepan over medium heat, heat together the mascarpone, heavy cream, monkfuit sweetener, and vanilla extract until it starts to bubble on the edges of the pan. Lower the heat and add in the softened gelatin, mixing until completely melted. Turn off the heat before it starts to boil.
- Pour the panna cotta mixture into your glasses or molds. Place in the fridge for at least 2 hours or until set.
- Top it with your favorite low carb toppings.
