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prep time
4 h 5 min
cook time
10 min
ready time
4 h 15 min
Low Carb Thanksgiving Pumpkin Panna Cotta
For the holiday season, make this Keto Thanksgiving dessert that’s vegan, dairy-free, gluten-free, and delicious all around! Your jiggly-wiggly pumpkin panna cotta has the consistency of a light cheesecake without leaving behind a tummy ache. Between the creamy dessert and its brown sugar sauce topping, there are plenty of sweet flavors to satisfy your tooth after a savory Thanksgiving meal. You can use Keto baking alternatives to create a caramelized sugar topping, just like you’d be served in a restaurant. In fact, nobody would be any wiser if you served the dessert without mentioning it’s Keto-friendly; it’s that good! If you’d like to have one serving of panna cotta for now and one for later, you can leave the chilled dish in your refrigerator for up to 24 hours as long as you keep it inside a ramekin. Make the sauce fresh from scratch so it’s nice and warm when you serve it.
Vegan Alternatives
To make the recipe vegan, substitute honey with agave syrup for a 1:1 alternative. If you don’t own xanthan gum, other thickeners you may have at home are tapioca flour or starch, fruit pectin, or agar agar. Make sure that you use canned coconut milk and not the liquid form you buy in cartons.
Tips For Using Ramekins
Make sure you use a light, even coating of pan spray before you pour your panna cotta liquid inside a ramekin. When releasing the set panna cotta from the ramekin, you can either use the end of a small spatula or the flat edge of a butter knife to separate the custard from the ceramic. If the panna cotta is stuck in the bottom of the ramekin, you can use a blowtorch to gently heat the ramekin to release it. Make sure to use glass or ceramic ramekins for the easiest process.
Net Carbs
6.4 g
Fiber
2.4 g
Total Carbs
13.5 g
Protein
0.7 g
Fats
2.3 g
58 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Canned coconut milk
4 oz
Pumpkin Canned Without Salt
1 oz
Baking Aids Xanthan Gum
0.5 tsp
Powdered Erythritol (Icing Sugar)
0.25 tsp
Vanilla extract
0.25 tsp
Pumpkin Pie Spice
0.25 tsp
Cinnamon
0.13 tsp
Liquid stevia
10 Drop
Water
2 tbsp
Brown Sugar Replacement
1 tsp
Maple Extract
0.13 tsp
Honey
0.13 tsp
Recipe Steps
steps 3
4 h 15 min
Step 1
Whisk together canned coconut milk, canned pumpkin, xanthan gum, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and liquid stevia together in a small pot. For the canned coconut milk, make sure you shake and stir the can well before you measure out the ingredient. Heat the ingredients until they reach a simmer on the stove. Stir slowly until the liquid comes together in a pretty pale orange. Leave the pot aside from the heat to cool slightly.Step 2
For each serving, choose a ceramic or glass ramekin and spray it with a light layer of pan spray. Pour the warm liquid custard into the ramekin slowly so the pan spray stays intact. You can gently tap the ramekin on your countertop to release air bubbles from the panna cotta and level it out. Place the ramekin in your refrigerator to set for 4 hours or longer, until it thickens into a gelatinous solid.Step 3
To make the brown sugar topping, combine water, Keto brown sugar, maple extract flavoring, and honey in a small pot on your stove. Heat and stir the ingredients over low heat until the sugar substitute dissolves and the liquid comes to a simmer. Continue simmering the sauce until it reduces to a glossy and sticky consistency that will leave a thin coating on the back of a metal spoon. To complete the panna cotta, gently release the chilled panna cotta from the ramekin by turning it over and tapping it out onto a plate. Spoon warm brown sugar sauce all over the top of the panna cotta for serving.
