Keto Vanilla Bean Panna Cotta – Silky, Low-Carb Classic

Panna cotta feels fancy, but it’s one of the easiest desserts you can make. This keto version keeps the texture silky and the flavor pure, with real vanilla bean and just the right amount of sweetness. It sets up beautifully, looks impressive, and won’t kick you out of ketosis.

Think of it as a chilled custard without the fuss of eggs or baking. Serve it on a weeknight or at a dinner party—either way, it’s a winner.

Keto Vanilla Bean Panna Cotta - Silky, Low-Carb Classic

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk (plain, unflavored)
• 1 vanilla bean (or 2 teaspoons pure vanilla extract if needed)
• 1/3 cup powdered erythritol or allulose sweetener (adjust to taste)
• 2 teaspoons unflavored powdered gelatin
• 3 tablespoons cold water (for blooming gelatin)
• Pinch of fine sea salt
• Optional garnish: fresh berries, shaved dark chocolate (90% cacao), or a few toasted sliced almonds

Method

 

1. Bloom the gelatin: Sprinkle the gelatin evenly over the cold water in a small bowl. Let it stand for 5–10 minutes until it swells and looks spongy. This prevents lumps and ensures a smooth set.
2. Prep the vanilla: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Save both seeds and pod—they’ll infuse the cream together.
3. Heat the dairy: In a medium saucepan, add the heavy cream, almond milk, sweetener, vanilla seeds and pod, and a pinch of salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling. You want it around the point where small bubbles gather at the edges.
4. Dissolve the gelatin: Remove the pan from heat. Take out the vanilla pod. Add the bloomed gelatin to the hot cream mixture and whisk until fully dissolved. If you see any undissolved bits, return the pan to very low heat and stir gently for 20–30 seconds.
5. Taste and adjust: Give it a quick taste. If you need more sweetness, whisk in another teaspoon or two of powdered sweetener. If using vanilla extract instead of a pod, add it now.
6. Strain for silkiness: Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches any stray bits for a smoother panna cotta.
7. Pour into molds: Divide the mixture among 6 small ramekins, dessert glasses, or silicone molds. Leave a little space at the top for garnishes later.
8. Chill: Let the ramekins cool on the counter for 15–20 minutes. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until set. Overnight is ideal for the best texture.
9. Unmold (optional): If you want to plate them, run a thin knife around the edges and dip the bottom of each ramekin in warm water for 10–15 seconds. Invert onto plates and give a gentle shake.
10. Garnish and serve: Top with a few berries, a shaving of dark chocolate, or a sprinkle of toasted almonds. Serve cold.

Why This Recipe Works

• Real vanilla bean adds depth: Scraping the seeds from a vanilla pod gives that signature speckled look and a clean, aromatic flavor you can’t get from imitation extracts.
• Gelatin sets it perfectly: Bloomed gelatin creates a smooth, custardy set—no graininess, no rubbery texture.
• Keto-friendly sweetener: A powdered, erythritol-based sweetener melts seamlessly into the cream. It delivers sweetness without carbs.
• Balanced dairy: A blend of heavy cream and unsweetened almond milk keeps it rich yet light enough to enjoy after dinner.
• Make-ahead ease: It needs chilling time, so it’s ideal for prepping the day before guests arrive.

Ingredients

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk (plain, unflavored)
• 1 vanilla bean (or 2 teaspoons pure vanilla extract if needed)
• 1/3 cup powdered erythritol or allulose sweetener (adjust to taste)
• 2 teaspoons unflavored powdered gelatin
• 3 tablespoons cold water (for blooming gelatin)
• Pinch of fine sea salt
• Optional garnish: fresh berries, shaved dark chocolate (90% cacao), or a few toasted sliced almonds

Step-by-Step Instructions

1. Bloom the gelatin: Sprinkle the gelatin evenly over the cold water in a small bowl.

   Let it stand for 5–10 minutes until it swells and looks spongy. This prevents lumps and ensures a smooth set.

2. Prep the vanilla: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Save both seeds and pod—they’ll infuse the cream together.
3. Heat the dairy: In a medium saucepan, add the heavy cream, almond milk, sweetener, vanilla seeds and pod, and a pinch of salt.

   Warm over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling. You want it around the point where small bubbles gather at the edges.

4. Dissolve the gelatin: Remove the pan from heat. Take out the vanilla pod.

   Add the bloomed gelatin to the hot cream mixture and whisk until fully dissolved. If you see any undissolved bits, return the pan to very low heat and stir gently for 20–30 seconds.

5. Taste and adjust: Give it a quick taste. If you need more sweetness, whisk in another teaspoon or two of powdered sweetener.

   If using vanilla extract instead of a pod, add it now.

6. Strain for silkiness: Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches any stray bits for a smoother panna cotta.
7. Pour into molds: Divide the mixture among 6 small ramekins, dessert glasses, or silicone molds. Leave a little space at the top for garnishes later.
8. Chill: Let the ramekins cool on the counter for 15–20 minutes.

   Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until set. Overnight is ideal for the best texture.

9. Unmold (optional): If you want to plate them, run a thin knife around the edges and dip the bottom of each ramekin in warm water for 10–15 seconds. Invert onto plates and give a gentle shake.
10. Garnish and serve: Top with a few berries, a shaving of dark chocolate, or a sprinkle of toasted almonds.

    Serve cold.

Storage Instructions

• Refrigerate: Keep covered in the fridge for up to 4 days. The texture stays stable and creamy.
• Avoid freezing: Freezing can cause the panna cotta to separate or turn grainy after thawing.
• Store garnishes separately: Add berries or chocolate right before serving so they stay fresh and crisp.

Why This is Good for You

• Low in carbs: Made with a keto-friendly sweetener, it delivers the dessert experience without the blood sugar spike.
• Satiating fats: The cream provides healthy fat that helps keep you full and satisfied, making it easier to stick to your carb goals.
• No refined sugar: You get the sweetness without the crash. Allulose and erythritol have minimal impact on blood glucose.
• Protein from gelatin: Gelatin offers amino acids like glycine, which supports gut and joint health.

What Not to Do

• Don’t boil the cream: Boiling can change the texture and may impact how the gelatin sets.

  Gentle heat is key.

• Don’t skip blooming: Adding dry gelatin straight to hot liquid can cause clumps that won’t dissolve.
• Don’t use granulated sweetener without grinding: Granules may not fully dissolve and can leave a gritty finish. Powdered sweetener blends in smoothly.
• Don’t rush the chill: Panna cotta needs several hours to set. Cutting this short leads to a soft or runny dessert.
• Don’t over-garnish with high-carb toppings: Stick to keto-friendly accents like a few berries or very dark chocolate.

Recipe Variations

• Vanilla bean + coffee: Swirl in 1 tablespoon of cooled espresso before chilling.

  It adds a mocha vibe without extra carbs.

• Coconut twist: Replace almond milk with full-fat canned coconut milk for a richer, dairy-forward flavor. Adjust sweetness slightly to taste.
• Lemon zest lift: Add 1 teaspoon of fresh lemon zest and a teaspoon of lemon juice for a bright, fragrant version.
• Chocolate ribbon: Melt 1 ounce of 90% dark chocolate and drizzle a little into each ramekin after pouring, then swirl with a toothpick.
• Spiced vanilla: Add a pinch of cinnamon and a few scrapes of nutmeg for a cozy, wintery panna cotta.
• Berry coulis (keto): Simmer a handful of raspberries with a tablespoon of water and a teaspoon of allulose. Mash, strain, and cool before spooning over the set panna cotta.

FAQ

Can I use only heavy cream and skip the almond milk?

Yes.

Using all heavy cream makes an ultra-rich panna cotta. It will be slightly thicker and more decadent. You may want to add a tablespoon or two of water to lighten it if it feels too rich for your taste.

What if I don’t have a vanilla bean?

Use 2 teaspoons of real vanilla extract.

Add it after removing the pan from the heat so the flavor stays bright. The flavor won’t be as nuanced, but it’s still delicious.

Which sweetener works best?

Powdered erythritol or allulose blends the most smoothly. Allulose gives the softest mouthfeel and no cooling effect.

If using monk fruit, choose a blend with erythritol and make sure it’s powdered.

How firm should panna cotta be?

It should jiggle gently and feel silky when you spoon it. If it’s rubbery, there was too much gelatin. If it’s too soft, it needed more chilling time or a slight increase in gelatin next time.

Can I make this ahead for a dinner party?

Absolutely.

Make it the day before, cover, and chill. Unmold and garnish right before serving for the best presentation.

Is gelatin keto-friendly?

Yes. Gelatin has negligible carbs and adds protein.

It’s a great setting agent for low-carb desserts.

How do I avoid a skin forming on top?

Place plastic wrap directly on the surface before chilling. This keeps the top smooth and glossy.

What size ramekins should I use?

Four-ounce ramekins work well for six servings. If you use larger dishes, the panna cotta may take longer to set.

Final Thoughts

Keto Vanilla Bean Panna Cotta proves you can have a classic dessert without the sugar.

It’s simple to make, elegant to serve, and always hits the spot. With clean vanilla flavor and a creamy, delicate set, this is a recipe you’ll keep on repeat. Make it once, and you’ll see why it’s a go-to for low-effort, high-reward entertaining.