S02:EP11 – Keto Italian Dinner Part III: Panna Cotta

Buon giorno! Welcome to Part III of our three-part keto-friendly Italian dinner miniseries. Today we come to il Dolce: the sweet. Yes, it’s dessert time.

If you’ve been eating low carb for a while, you might have noticed a shortage of good recipes for keto Italian desserts. They are out there, but they don’t always come out great.

Today we’re preparing an elegant vanilla panna cotta with mixed berries that you will love, and you’ll be shocked at how simple and easy it is to make.

We’re making Mixed Berry Panna Cotta.


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Shop this Episode's Featured Ingredients*

Lakanto Monkfruit Sweetener with Erythritol, 16 oz - https://www.amazon.com/dp/B077SPTP4Z/...
Knox Unflavored Gelatin, 16 oz (Pack of 2) - https://www.amazon.com/dp/B06XDPCXYJ?...


*Purchases made through affiliate links benefit Kettle and Bones, at no additional cost to you. Thank you for your support!

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Check out the other videos referenced in this episode:

S02:EP09 - Keto Italian Dinner Part I: Antipasti Salad –    • S02:EP09 – Keto Italian Dinner Part I: Ant...  
S02:EP10 - Keto Italian Dinner Part II: Meaty Lasagna -    • S02:EP10 – Keto Italian Dinner Part II: Me...  

For the cooked cream (panna cotta) you’ll need:

Heavy whipping cream
Non-sugar sweetener (we used a monkfruit-erythritol blend)
Unflavored gelatin
Vanilla extract

For the mixed berry topping, you’ll need:

Berries, fresh or frozen (we used blueberries, blackberries, strawberries, and raspberries)
Water

Refrigerate all ingredients overnight, then top the solidified cream with the berry sauce. Garnish with fresh berries and mint leaves.

Enjoy!