Low-Carb Strawberry & Rhubarb Panna Cotta

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3.50 from 146 votes

Low-Carb Strawberry & Rhubarb Panna Cotta

2 minutes
Calories 470kcal


  • 1 cup heavy cream (full-fat, 240 ml / 8 fl oz)
  • 1 cup coconut milk (full-fat, 240 ml / 8 fl oz)
  • 1 tablespoon powdered gelatin
  • 4 gelatin sheet
  • 1/2 teaspoon vanilla powder (full-fat, 240 ml / 8 fl oz)
  • 3 tablespoons erythritol
  • 15 drops stevia extract
  • 8 tablespoons strawberries (full-fat, 240 ml / 8 fl oz)
  • 1/4 cup cold water (full-fat, 240 ml / 8 fl oz)


  • If you are using powdered gelatin: Combine the cream, coconut milk, all of Erythritol, stevia and vanilla extract in a small saucepan.
  • If you are using whole vanilla bean, split it lengthways, scrape out the seeds and add them to the saucepan.
  • Use a whisk to mix it well and warm it up over low heat.
  • In a small bowl, combine the cold water with powdered gelatine.
  • Make sure all the gelatin is properly dissolved before you add it to the warm (NOT BOILING) mixture.
  •  *Note: If you are using gelatin sheets, soak them in cold water for 5-10 minutes.
  • Combine the cream, coconut milk, Erythritol, stevia and vanilla bean in a small sauce pan over low heat.
  • Once soft, lift the sheets from the cold water and gently remove any excess water.
  • Add them to the warm liquid (NOT BOILING) and stir until dissolved.
  • Dont boil anything with gelatin.
  • It can make the gelatin lose its ability to thicken the panna cotta!* Remove from heat and let stand at room temperature for 10-15 minutes.
  • Stir panna cotta mixture and gently pour into 4 dessert bowls.
  • Cover and refrigerate for at least 2 hours or until set.
  • When firm, spoon 2 tablespoons of the jam on top of each panna cotta.
  • Enjoy!


Calories: 470kcal

Originally posted 2019-02-20 17:50:50.

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