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!