Salted Caramel Panna Cotta

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5 from 104 votes

Salted Caramel Panna Cotta

15 minutes
Calories 660kcal


  • 2 cups heavy cream
  • 1/4 cup erythritol
  • 1 unflavored gelatin (sachet)
  • 1 teaspoon vanilla
  • 1/2 cup caramels


  • Let your cream heat up in a saucepan with a sachet of gelatin and erythritol.
  • Don't let the cream boil or even simmer.
  • You want a gentle heat to help dissolve the gelatin.
  • Use a silicone whisk to stir.
  • When the gelatin and erythritol is dissolved, add vanilla extract and stir to combine.
  • Grease a few ramekins, tea cups, glasses or bowls and wipe the excess with a paper towel.
  • Carefully pour or ladle your panna cotta mixture into your containers and chill, preferably overnight, but at least 2 hours.
  • For this recipe, we decided to use our 3 ingredient Keto Caramel.
  • You can either eat the panna cotta straight out of your container, or flip it onto a plate for it to retain the mold's shape.
  • To do this, run a thin, sharp knife along the edges of the panna cotta and flip onto a plate.
  • If ti's still a little stuck, wedge the knife into the side of the panna cotta while upside down (this will break the suction it's got).
  • Once you're ready to serve, pour about 2 tablespoons of caramel over top the panna cotta and enjoy!


Calories: 660kcal

Originally posted 2019-02-20 18:34:01.

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