White Chocolate Panna Cotta

Creamy, rich keto panna cotta with white chocolate and raspberries. This dreamy no-bake dessert will delight all your senses.

White Chocolate Panna Cotta

Panna Cotta:

  • 1 tsp grassfed gelatin
  • 1 ounce sugar-free white chocolate chips
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsweetened almond or hemp milk
  • 1/4 tsp vanilla extract

Raspberry Puree:

  • 1 tbsp powdered Swerve
  • 20 fresh raspberries
  • 1 1/2 tbsp water
White Chocolate Panna Cotta

Panna Cotta:

  1. Lightly grease 2 4-ounce capacity ramekins.
  2. In a small saucepan, combine the heavy cream and the almond milk. Sprinkle with the gelatin and let sit 3 minutes.
  3. Set over medium heat, whisking to dissolve the gelatin. Bring to just a simmer, then remove from heat and add the white chocolate. Let sit a few minutes to melt, then whisk in the sweetener and vanilla extract.
  4. Divide the mixture evenly between the two prepared ramekins and refrigerate for at least 4 hours, until firm.
  5. To unmold: Set the ramekins in a bowl of hot water (don't let the water come over the top) for about 15 to 20 seconds. Place a plate overtop the ramekin and flip over, then give it a few good shakes to loosen.

Raspberry Puree:

  1. With a fork, mash the raspberries, water, and sweetener together until pureed. Spread around the base of the panna cotta on the plate, or drizzle overtop.

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