Low-carb vanilla panna cotta with strawberry rhubarb sauce

Low-carb vanilla panna cotta with strawberry rhubarb sauce

A low-carb panna cotta is the perfect treat for those special occasions, as it’s simple to prepare and so rich and creamy. Top with a fresh strawberry rhubarb sauce to offset the rich cream. It’s absolutely delectable!

Low-carb vanilla panna cotta with strawberry rhubarb sauce

A low-carb panna cotta is the perfect treat for those special occasions, as it’s simple to prepare and so rich and creamy. Top with a fresh strawberry rhubarb sauce to offset the rich cream. It’s absolutely delectable!
USMetric
4 servingservings

Ingredients

Panna cotta
  • 1½ cups 350 ml heavy whipping cream
  • ½ cup 125 ml unsweetened almond milk or coconut milk
  • 2 tsp 2 tsp (5 g) grassfed unflavored powdered gelatin
  • 13 cup 75 ml powdered erythritol
  • ¾ tsp ¾ tsp vanilla extract
Sauce
  • 5 oz. 150 g rhubarb, chopped
  • 1½ oz. 40 g fresh strawberries, chopped
  • 2 tbsp 2 tbsp powdered erythritol
  • 1 tbsp 1 tbsp water

Instructions

Instructions are for 4 servings. Please modify as needed.

Panna cotta

  1. Lightly grease 4 small (4 ounce capacity) ramekins.
  2. In a medium saucepan, combine the cream and almond milk. Sprinkle with the gelatin and let sit a few minutes to let the gelatin bloom. Set over medium heat and cook, whisking frequently, until it just comes to a simmer and the gelatin is dissolved.
  3. Remove from heat and whisk in the sweetener and vanilla extract. Divide the mixture between the 4 ramekins and refrigerate until set, at least 3 hours.
  4. To unmold, sit the ramekins in a bowl of hot water for 20 to 30 seconds. Remove from the water, place a small plate over top and flip upside down. Give it a good shake and it should pop out easily. Alternatively, you can simply eat the panna cotta straight from the ramekins.

Sauce

  1. In a small saucepan over medium heat, combine the rhubarb, strawberries, sweetener, and water. Bring to a boil and then simmer until the rhubarb and strawberries are soft enough to be mashed with a fork.
  2. Mash them up and let cool 20 minutes before drizzling over the panna cotta.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

5 comments

  1. Ana
    This pannacota seems amazing! Thanks for the recipe! A quick question, is there any possible substitute for rhubarb? Here where I live (Spain), rhubarb cannot be found.
    Thanks for all the amazing recipes DD!
  2. G
    Ana, If you can't find rhubarb, replace with raspberries or other berries. Rhubarb is very sour and not sweet at all without added sweetener. If using berries, you may want to leave out or cut back on the sweetener in the recipe.
  3. Carolyn
    Hi Ana, I agree with G. You can really replace it with any low carb fruit. Just do strawberries if you like, although I recommend a little lemon juice to offset the sweetness of the berries.
  4. Denise
    Is there any way you can break out your cal/carb/protein/ fat when posting
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Is there any way you can break out your cal/carb/protein/ fat when posting

    We have the full nutrition information on every recipe. Click the Nutrition+ tab under the list of ingredients.

Leave a reply

Reply to comment #0 by