Vanilla Lemon Panna Cotta with Berry Compote (Low-Carb)
Lemon Panna
Silky low-carb panna cotta brightened with lemon and vanilla, topped with a sugar-free mixed berry compote.
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.
Nutrition (per serving)
Directions
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1
Sprinkle the powdered gelatin over 2 tbsp cold water in a small bowl and let bloom 5 minutes.
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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.
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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.
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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.
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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.
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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.
Ingredients
- Heavy cream:1 1/2 cups
- Unsweetened almond milk:1/2 cup
- Powdered erythritol (or preferred sweetener):1/4 cup
- Powdered gelatin:2 1/4 tsp
- Cold water (for blooming gelatin):2 tbsp
- Vanilla extract:1 tsp
- Lemon zest:1 tsp
- Salt:1/8 tsp
- Mixed berries (fresh or frozen):1 cup
- Powdered erythritol (for compote):2 tbsp
- Lemon juice:1 tbsp
- Water (for compote):2 tbsp
- Fresh mint leaves (garnish):4 pieces
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.
