Keto Almond Flour Coconut Panna Cotta with Raspberry Sauce
Discover our delectable Keto Almond Flour Coconut Panna Cotta with tangy raspberry sauce, a low-carb, gluten-free Chinese fusion dessert that will satisfy your cravings without compromising your dietary needs.
Allergens
Nuts (almond), Coconut
Ingredients
- 1 cup almond flour
- 2 cups full
- fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/4 cup erythritol (sugar substitute)
- 1 tablespoon unflavored gelatin powder
- 1 teaspoon vanilla extract
- A pinch of sea salt
- For the Raspberry Sauce:
- 2 cups fresh raspberries
- 1/4 cup erythritol (sugar substitute)
- 1 tablespoon lemon juice
- 1 teaspoon xanthan gum (optional, for thicker sauce)
Instructions
- In a medium sized bowl, combine almond flour and gelatin powder, whisking well to evenly distribute the gelatin. Set aside.
- In a separate saucepan, heat coconut milk, almond milk, erythritol, vanilla extract, and a pinch of sea salt over medium heat until steaming but not boiling. Stir occasionally to prevent scorching.
- Gradually pour the hot liquid into the almond flour mixture while whisking vigorously to avoid lumps. Mix until smooth.
- Divide the mixture evenly among four dessert cups or ramekins, and refrigerate for at least 4 hours or until set.
- For the raspberry sauce, in a blender or food processor, blend raspberries, erythritol, and lemon juice until smooth. If desired, add xanthan gum to thicken the sauce, then blend again. Strain the sauce through a fine mesh sieve to remove seeds.
- Before serving, top each panna cotta with raspberry sauce, and enjoy your culinary masterpiece.
Chef’s Insight
For an extra touch, add a pinch of edible gold flakes on top of the raspberry sauce.
Notes
The recipe can be easily doubled or tripled to serve more people. - Customize the dessert by using different types of berries or fruit for the sauce.