Keto Almond Flour Panna Cotta with Raspberry Sauce

Allergens

This recipe contains almonds, dairy, and gelatin. It is also sugar-free.

Ingredients

• 1. 2 cups heavy cream 2. 1/2 cup almond flour 3. 1/4 cup powdered erythritol or your preferred keto
• friendly sweetener 4. 1 tsp pure vanilla extract 5. 1/2 tsp kosher salt 6. 4 cups fresh raspberries 7. 1/2 cup water 8. 1 tbsp lemon juice 9. 3 gelatin sheets (unflavored) 10. Optional: 1/4 cup chopped almonds for garnish

Instructions

1. In a medium saucepan, combine heavy cream, almond flour, sweetener, vanilla extract, and salt. Whisk gently over low heat until the mixture thickens slightly, but be careful not to let it boil. Remove from heat and allow it to cool for 5 minutes.
2. While the cream mixture is cooling, prepare the raspberry sauce. In a separate saucepan, combine raspberries, water, and lemon juice. Bring to a simmer over low heat. Cook until the raspberries soften and release their juices.
3. Place gelatin sheets in a bowl of cold water for 5 minutes to soften. Squeeze out excess water and add them to the warm cream mixture. Stir well until dissolved, then pour the mixture into individual dessert dishes or ramekins. Refrigerate for at least 4 hours or overnight until set.
4. To serve, top each Panna Cotta with the prepared raspberry sauce and sprinkle with chopped almonds if desired.

Chef’s Insight

To achieve that perfect texture for the Panna Cotta, avoid overheating the mixture as this can result in a grainy or split consistency.

Notes

The secret to this Panna Cotta's success lies in its balance between the delicate sweetness of the raspberry sauce and the rich, creamy base. This combination creates a symphony of flavors that will have your guests reaching for seconds.