My FAVORITE (& Best) Panna Cotta Recipe (Low Carb & Gluten Free)

A perfect & delicious light & creamy
low carb dessert.

Ingredients:
1/4 cup unsweetened almond milk
2 teaspoons unsweetened, unflavored gelatin
1 1/2 cups heavy whipping cream
1 1/2 teaspoons pure vanilla extract or 1 vanilla bean
2 tablespoons Lakanto Classic Monkfruit sweetener (or granulated sweetener or choice)***
1/2 teaspoon pure lemon extract
9 - 12 blueberries, raspberries or strawberry slices (optional for garnish)

Method:
Place the almond milk in a medium saucepan. Sprinkle the gelatin over the milk. Allow the gelatin to soften for a couple of minutes. Stir to blend. Set aside
Meanwhile, with an electric mixer, or whisk, beat the cream just until thickened.

Thickened Cream

If using a vanilla bean, cut the bean in half, lengthwise with a sharp knife. Scrape out out the inside to make 1 teaspoon of pulp. Set aside.
Add the thickened cream and sweetener to the saucepan. Stir to blend. Slowly bring the mixture to a boil over medium-low heat. (Stir often, to prevent browning on the bottom of the pan.) Once the mixture comes to a boil, remove the pot from the heat. Stir in the vanilla and lemon extract. Divide evenly between 3 small ramekins or bowls. Refrigerate for 4 hours or overnight.

When ready to serve, briefly place each ramekin in a shallow pan of hot water. (for 1 minute or less) Turn upside down on individual serving plates to unmold. If desired, garnish each panna cotta with 3 or 4 berries. Makes 3 servings. Enjoy!

***If you are not following a sugar free diet plan, you can use regular granulated sugar, or super fine baker's sugar. (not powdered confectioner's sugar)

Notes:
I have tried panna cotta in a five star restaurant that was not as delicious as this version is!
This recipe may be doubled. If you like, serve the panna cottas in the ramekins (or teacups) and skip the unmolding step.

Nutritional info per serving (without garnish):
418.43 calories ~ 43.21 grams fat ~ 3.6 grams net carbs ~ 4.8 grams protein