Keto Korean Dessert: Sugar-Free Soondubu Panna Cotta

Allergens

Dairy (milk, cream)

Ingredients

• 1 cup heavy whipping cream
• 2/3 cup unsweetened almond milk
• 1/4 cup granulated erythritol or sugar substitute of choice
• 1 tablespoon unflavored gelatin powder
• 1 teaspoon vanilla extract
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon Korean soy sauce
• 1 pinch salt

Instructions

1. In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes. In a medium saucepan, combine heavy whipping cream, almond milk, erythritol or preferred sweetener, vanilla extract, toasted sesame oil, Korean soy sauce, and salt. Heat the mixture over low heat until it's warm but not boiling. Once the gelatin has bloomed, add it to the warm cream mixture and whisk until fully dissolved. Remove from heat and let it cool to room temperature. Divide the mixture evenly among two ramekins or dessert cups. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Chef’s Insight

The combination of toasted sesame oil and Korean soy sauce adds an authentic Korean flavor to this keto dessert recipe.

Notes

For a richer flavor, add a pinch of ground cinnamon or ginger to the cream mixture.