Low Carb Panna Cotta

Panna cotta is an Italian dessert that features cream as its main ingredient. It's mild taste and rich texture make it great for pairing with many flavors including berries, spices, chocolate or nuts.

While the original recipe calls for sugar or honey as a sweetener, you should have no problem using erythritol, Splenda or your favorite low carb sweetener instead.

Basic Panna Cotta

• 1 qt heavy whipping cream

• 1/4 cup erythritol

• 1/4 cup raw honey (or other low carb sweetener)

• 3 tsp real vanilla extract
• 6 Tbsp of cold water
• 2 packets of Knox unflavored gelatin

Heat the cream, erythritol and honey together. Get it very warm but do not boil. While cream is heating sprinkle gelatin over cold water and let it set for about 5 minutes. Add vanilla to warm cream. Slowly add warm cream to gelatin and stir well to dissolve.

Place in ramkins, mugs or lightly greased muffin tins and let set in the refrigerator for at least 2 hours.

Top with crushed fresh berries or 85% cocoa chocolate shavings.

Here are a couple of variations to try.

Lemon Panna Cotta

• 1 qt heavy whipping cream
• 1/4 cup Splenda
• 1/4 cup honey
• 1/2 Tbsp lemon zest
• 1/2 tsp pure lemon extract
• 1/2 cup fresh lemon juice (about 2 1/2 large lemons squeezed)
• 2 packets of Knox unflavored gelatin

Top with strawberry chia jelly

Spice panna cotta
• 1 qt heavy whipping cream
• 1/4 cup Splenda
• 2 tsp cinnamon
• 2 tsp ginger
• 3 tsp vanilla extract
• 6 Tbsp of cold water
• 2 packets of Knox unflavored gelatin

Top with pecans or slivered almonds cooked in a little butter with a touch of sweetener.