Keto Almond Coconut Panna Cotta with Mixed Berry Compote and Toasted Coconut Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup granulated erythritol
• 2 tsp unflavored gelatin powder
• 1/4 cup unsweetened shredded coconut, toasted
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp granulated erythritol (for the compote)
• 1 tsp lemon zest

Instructions

1. Prepare the panna cotta: In a small bowl, combine gelatin and 3 tablespoons of cold almond milk, stirring until well mixed. Set aside. In a saucepan over medium heat, mix heavy cream, remaining almond milk, and erythritol. Stir until fully dissolved. Bring to a simmer. Remove from heat and add the gelatin mixture, stirring until completely combined. Pour the cream mixture into four individual serving dishes or ramekins. Refrigerate for at least 4 hours or overnight to set. Prepare the compote: In a small saucepan over medium heat, combine mixed berries, lemon zest, and erythritol. Cook until the fruit is softened and the mixture thickens, about 10 minutes. Set aside to cool. Toast shredded coconut in a dry pan over low heat, stirring frequently to prevent burning, until golden brown. Allow to cool. Before serving, top each panna cotta with mixed berry compote and a sprinkle of toasted coconut chips.

Chef’s Insight

The key to a perfect panna cotta is a delicate balance of texture and flavor. Don't overset the cream mixture, which can result in a rubbery texture.

Notes

Feel free to experiment with different berries for variety. - The panna cotta can be made ahead of time and stored in the refrigerator until ready to serve.