Indian Spiced Almond Milk Panna Cotta
This is a keto dessert recipe for Spiced Almond Milk Panna Cotta with Indian flavors of cardamom and cinnamon. It's a low carb and sugar-free dessert option perfect for those on the keto diet or looking for an indulgent treat without the guilt.
Allergens
Nuts (Almonds)
Ingredients
- 2 cups unsweetened almond milk
- 1/4 cup erythritol or another keto
- friendly sweetener
- 2 tsp cardamom pods, crushed
- 1 cinnamon stick
- 1 tsp vanilla extract
- 2 1/2 tsp unflavored gelatin powder
- 3 tbsp cold water
Instructions
- a. In a saucepan, combine almond milk, erythritol, cardamom pods, and cinnamon stick. Heat on medium low until simmering. Remove from heat and let steep for 15 minutes. b. Strain the mixture into a clean saucepan to remove the spices. Return to heat and warm again. c. In a small bowl, mix gelatin with cold water and allow it to bloom. Once softened, add to the warmed almond milk mixture. Stir until fully dissolved. Remove from heat and mix in vanilla extract. d. Pour into 4 individual dessert dishes or ramekins. Refrigerate for at least 4 hours or until set.
Chef’s Insight
The secret to a perfect panna cotta is to let it set completely in the refrigerator. Patience is key!
Notes
This recipe is perfect for those following a keto diet or anyone looking to enjoy a rich and flavorful dessert without the guilt.