Vanilla Lemon Panna Cotta with Berry Compote (Low-Carb)

Published: February 28, 2026
Mattoo RossiMattoo Rossi
Categories: Italian, Custards & Puddings, Low-Carb
Tags: Dessert, Vegetarian, Low-Carb, Make-Ahead, Keto, Sugar-Free
Vanilla Lemon Panna Cotta with Berry Compote: four individual panna cotta cups with glossy sugar-free mixed berry compote on top, visible lemon zest and a sprig of mint. Italian dessert style, clean modern plating on a white ceramic plate, rustic wooden table, soft natural lighting, shallow depth of field, close-up detail showing silky texture of panna cotta and vibrant berries. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Lemon Panna

This is my favorite light, low-carb take on classic Italian panna cotta — silky cream tempered with almond milk, bright lemon, and vanilla, set until just wobbly and spoon-ready. It feels indulgent without loading up on sugar or carbs, so you can finish a meal with something elegant and satisfying.

I love the contrast of the creamy base with a tart, sugar-free berry compote; it’s quick to make ahead for dinner parties and keeps beautifully in the fridge. Treat it like a little jewel of a dessert that’s both simple and showy.

Ingredients

  • 1 1/2 cups Heavy cream
  • 1/2 cup Unsweetened almond milk
  • 1/4 cup Powdered erythritol (or preferred sweetener)
  • 2 1/4 tsp Powdered gelatin
  • 2 tbsp Cold water (for blooming gelatin)
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest
  • 1/8 tsp Salt
  • 1 cup Mixed berries (fresh or frozen)
  • 2 tbsp Powdered erythritol (for compote)
  • 1 tbsp Lemon juice
  • 2 tbsp Water (for compote)
  • 4 pieces Fresh mint leaves (garnish)

Instructions

  1. Sprinkle the powdered gelatin over 2 tbsp cold water in a small bowl and let bloom 5 minutes.

  2. In a small saucepan, combine heavy cream, almond milk, 1/4 cup erythritol, lemon zest, and salt. Warm over medium heat until hot and steaming (do not boil), stirring to dissolve the sweetener.

  3. Remove the cream from heat, stir in the bloomed gelatin until fully dissolved, then whisk in the vanilla. Strain the mixture through a fine sieve into a measuring cup to remove zest and bubbles.

  4. Divide the mixture among four 4-oz ramekins or glasses. Let cool to room temperature, then cover and chill at least 2 hours (or overnight) until set.

  5. While the panna cotta chills, make the compote: in a small saucepan combine berries, 2 tbsp erythritol, lemon juice, and 2 tbsp water. Cook over medium-low heat until berries break down and sauce thickens slightly, about 6–8 minutes. Taste and adjust sweetness.

  6. Cool the compote to room temperature, then spoon a tablespoon or two over each set panna cotta just before serving. Garnish with mint leaves and a little extra lemon zest if desired.

Tips & Notes

  • If you prefer a smoother panna cotta, strain the warm cream through a fine mesh sieve before pouring into molds.
  • To unmold, dip the ramekin in warm water for 5–8 seconds and loosen the edge with a thin knife — or simply serve in the ramekin for an easy presentation.