Description
A creamy and delicious pistachio panna cotta recipe that is keto-friendly.
Ingredients
Scale
- 1 cup heavy cream
- 1/4 cup unsweetened almond milk
- 1/4 cup erythritol
- 2 teaspoons gelatin powder
- 1/4 cup pistachio paste
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small bowl, sprinkle gelatin over almond milk and let it bloom for 5 minutes.
- In a saucepan, heat heavy cream, erythritol, and salt over medium heat until warm.
- Stir in the pistachio paste and vanilla extract.
- Add the bloomed gelatin and mix until fully dissolved.
- Pour the mixture into serving cups and refrigerate for at least 4 hours.
- Serve chilled, garnished with crushed pistachios if desired.
Notes
- This recipe is keto-friendly.
- Store leftovers in the refrigerator for up to 3 days.
- Adjust sweetness to your taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 30mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Pistachio Panna Cotta, Keto, Dessert, Low Carb