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prep time
4 h 0 min
cook time
15 min
ready time
4 h 15 min
Sweetener-Free Keto Coconut and Raspberry Panna Cotta
It can be really challenging to make tasty sweetener-free Keto desserts when we rely heavily on sweeteners for satisfaction. This coconut and raspberry panna cotta uses natural ingredients which are subtly sweet and flavorful. Source unsweetened coconut cream which has a high percentage of coconut cream vs. liquid. Use fresh or frozen raspberries and fresh lemon juice for the best taste. Agar-agar powder is used in this recipe to set the Keto pudding but feel free to use gelatin if not vegan.
What is agar-agar powder?
Agar-agar is a gelatinous substance derived from red algae and often bought in powder or flake form. It is suitable for vegans and vegetarians as a substitute for gelatin.
Agar is tasteless, odorless, and colorless, so it can easily and safely be used in desserts without changing the taste or smell.
Use 2 teaspoons of agar flakes to every cup of liquid in a recipe. It needs to first be dissolved in a cold liquid to ‘bloom’ and thicken, before adding to your mixture. The mixture then needs to be brought to a simmer over medium heat until thickened. Agar-agar will set at room temperature but will set faster in the fridge. Feel free to use gelatin if this is what you have to hand.
Can I adapt the recipe for different diets?
This recipe is naturally gluten-free, dairy-free, and vegan if using agar-agar powder over gelatin. Feel free to use gelatin if this is what you have to hand.
If you are including sweeteners in your diet, add ¼ cup erythritol or sweetener of choice and dissolve in the coconut cream mixture.
If you are senstive to coconuts, you may substitute with regular heavy cream.
What to serve with this Keto panna cotta pudding?
Serve with fresh raspberries, fresh mint leaves, shavings of dark chocolate, or a sprinkle of shredded coconut.
How to store this Keto panna cotta pudding?
Once set in their jars or glasses, cover the rims with plastic wrap and keep them in the fridge for up to 4 days. Fresh raspberries may not last for that long so add them just before serving. This recipe is not suitable for freezing.
What if my coconut cream isn't setting?
Due to the variables in ingredient qualities, the cooking time will vary, and therefore may be becasue you have not simmered the cream for enough time. The key is to keep stirring until the cream has visibly thickened. You may wish to add another 1/2 teaspoon of agar powder after 15-20 minutes if it still has not thickened.
Net Carbs
4.8 g
Fiber
4.2 g
Total Carbs
9.5 g
Protein
1.2 g
Fats
8.1 g
104 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut Cream
1.7 cup
Raspberries, frozen, unsweetened
1 cup
Vanilla extract
1 tsp
Coconut Flavoring / Extract
1 tsp
Agar-agar Powder
3 tsp
Tap water
6 tbsp
Lemon juice, fresh
2 tbsp
Recipe Steps
steps 5
4 h 15 min
Step 1
Puree the raspberries in a blender or food processor. Transfer to a small saucepan and simmer the puree for a few minutes over medium heat until the puree darkens and reduces slightly. Remove from heat and pass through a sieve. Discard the seeds and set the puree aside.Step 2
Pour the coconut cream into a small saucepan over medium heat until barely simmering, stirring the whole time. Add the 2 tablespoons water and 2 teaspoon agar-agar powder to a small bowl, mix together and allow to ‘bloom’ and thicken. Add the agar gel, coconut extract, and vanilla extract to the coconut cream and keep whisking until thickened. Add HALF of the raspberry puree to the coconut mixture and stir through.Step 3
If you want the panna cotta to set at an angle, tilt 4-6 small stemless glasses on a cupcake tray at an angle, otherwise stand flat on a lipped edge baking tray. Equally and evenly, pour the coconut cream into each glass and leave it to set in the fridge for at least 1 hour. For small pudding pots, pour into 8 double shot glasses.Step 4
‘Bloom’ the remaining 1 teaspoon agar-agar powder in a small bowl with the remaining 2 tablespoons of cold water and mix through until a gel texture forms. Transfer the remaining raspberry puree to a small saucepan along with the agar-agar gel. Whisk through with 2 tablespoons lemon juice until combined and thickened.Step 5
Equally, pour the raspberry mixture over the coconut cream. Transfer back to the fridge for a minimum of 2 - 4 hours until completely set. Serve with extra fresh raspberries, dark chocolate shavings, mint leaves, or coconut shavings (optional).
Comments
SpectacularRadish209551 2 years ago
So…this did not work out. The instructions are a bit unclear, how long are you supposed to keep the mixture on heat, how long is “a few minutes”. There was definitely not enough purée for 6servings and it did not solidify in the fridge after an entire night.
recipewriter 2 years ago
I'm sorry to hear this did not work out for you. It might not have set because perhaps you didn't cook it long enough. It is difficult to gauge as there is no specific time for making panna cotta due to so many variables in ingredients, one being coconut cream as it comes in so many various qualities and thicknesses. The clue here is in the description "keep whisking until thickened". This style of cooking is more instinctive, by eye, and I hope you have better luck next time :)