Easy Vegan Keto Panna Cotta Recipe with Coconut & Almond
Creamy keto panna cotta, vegan and allergen-friendly, made with coconut cream, almond, and coconut milk. Three-hour recipe, but well worth the time!
Ingredients
- 250 g coconut cream
- 3 tbsp coconut water
- 1.5 tsp agar agar (or powdered gelatin (not vegan))
- 140 g almonds (blanched - about 1 cup)
- 100 g erythritol (powdered)
- 1 cup almond milk (unsweetened)
- 0.5 cup coconut milk (full-fat, unsweetened)
- 1/2 tsp orange oil (or 0.5 tsp fresh orange peel)
Instructions
- Prepare the Almonds: Place the blanched almonds in a food processor with an S-blade. Pulse until the almonds are finely ground, resembling a coarse meal. Set aside.
- Heat the Milk Mixture: In a medium saucepan, whisk together the almond milk, coconut milk, powdered erythritol, and ground almonds. Heat over medium-low heat, stirring constantly, until the erythritol is completely dissolved and the mixture is hot but not boiling.
- Add Agar Agar (if using): If using agar agar, dissolve it in 3 tablespoons of warm coconut water in a separate bowl. Once dissolved, add it to the hot milk mixture and whisk continuously for 1-2 minutes until it is fully incorporated.
- If using Gelatin instead, bloom the Gelatin: Sprinkle the powdered gelatin over cold water (about 3-4 tablespoons) in a small bowl. Let it sit for 5-10 minutes to soften (bloom). It will become spongy. Add it to the milk mixture and whick until fully incorporated.
- Remove from Heat and Cool Slightly: Take the saucepan off the heat and let the mixture cool for 5-10 minutes.
- Incorporate Coconut Cream: Add the chilled coconut cream to the slightly cooled milk mixture and whisk until smooth and well combined.
- Pour into Ramekins: Divide the mixture evenly among six ramekins.
- Chill and Set: Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is firm and set.
- Serve: Top with your favorite keto-friendly toppings, such as fresh berries, sugar-free chocolate shavings, toasted nuts, or a sugar-free orange marmalade.
Notes
