Whispers of Summer Keto Coconut Panna Cotta

Allergens

Tree nuts (coconut and macadamia nuts)

Ingredients

• 1. 1 1/2 cups full
• fat coconut milk 2. 3/4 cup unsweetened almond milk 3. 1/3 cup Swerve confectioners sweetener 4. 1/4 cup unflavored gelatin powder 5. 1 teaspoon vanilla extract 6. 1/2 teaspoon lemon zest 7. 1/4 teaspoon sea salt 8. 1 cup heavy cream, whipped to stiff peaks 9. 1/2 cup chopped macadamia nuts 10. 1 tablespoon cocoa powder, for dusting

Instructions

1. In a medium saucepan, combine coconut milk, almond milk, and Swerve sweetener over low heat. Stir until the sweetener is completely dissolved.
2. In a small bowl, combine gelatin and 1/4 cup of water. Let it bloom for 5 minutes.
3. Add the bloomed gelatin to the saucepan and whisk until fully incorporated.
4. Remove from heat and stir in vanilla extract, lemon zest, and sea salt. Allow the mixture to cool slightly.
5. Gently fold the whipped heavy cream into the cooled custard mixture.
6. Divide the mixture among 4 ramekins or dessert cups. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
7. Before serving, toast macadamia nuts in a dry skillet over medium heat until golden brown. Allow to cool.
8. Sprinkle each panna cotta with cocoa powder and top with toasted macadamia nuts.

Chef’s Insight

The secret to this panna cotta lies in the perfect balance of flavors - the creaminess of coconut and almond milk, the subtle sweetness from Swerve sweetener, and the zesty freshness of lemon.

Notes

This recipe is suitable for those following a ketogenic or low-carb diet.