Keto Panna Cotta with Low-Carb No-Sugar Strawberry Compote

So easy, no special skills required, and no spikes in blood sugar either. Just creamy panna cotta and a delicious fruity compote, both made with a natural sugar substitute. This panna cotta can be easily made vegetarian/vegan by using agar-agar to thicken (see note below) and using all coconut milk.

• 1 c heavy cream (for vegan, use all coconut milk)

• 1 c full-fat coconut milk

• 3 T Alloluse, Swerve, Erythritol or 10-15 drops Stevia extract

• 2 t powdered gelatin (I use Great Lakes) or 1 envelope unflavored gelatin, or about 1 1⁄2 t agar-agar* powder for vegetarian/vegan

• 3 T cold water (if using gelatin)

• 1 1⁄2 t vanilla bean paste (or vanilla extract)

• Low-Carb No Sugar Strawberry Compote for garnish

Combine cream, coconut milk, and sweetener in a small saucepan. Whisk to mix well and heat over a low flame to warm. Add in vanilla.

In a small bowl, combine water with gelatin to bloom gelatin (see note below if using agar-agar).

Remove cream mixture from the heat and stir in the gelatin. Stir for a minute or two to ensure gelatin has melted into the cream mixture. Portion panna cotta into ramekins, cover and refrigerate for at least 2 hours or overnight to set.

To serve, spoon 2 tablespoons of compote on top of each panna cotta.

Low-Carb No Sugar Strawberry Compote

Makes about 2 cups

• 1 lb strawberries, hulled and chopped

• 1⁄2 c low carb sugar (Allulose, Erythritol, Swerve, Xylitol)

• 1⁄4 c water plus 1 T (if using gelatin)

• 1 T lemon juice

• 1 1⁄2 t gelatin (I use Great Lakes) or 1⁄2 envelope Knox unflavored gelatin or 1 t agar-agar* powder for vegetarian/vegan (optional, to thicken compote)

Bloom the gelatin by sprinkling over 1 tablespoon water in a small bowl.

Combine strawberries, sweetener, 1⁄4 cup water, and lemon juice in a small saucepan. Stir to combine and bring to a boil. Lower heat and simmer mixture for 20 minutes.

Stir in the gelatin to melt. Remove from the heat, taste and add more sweetener if desired. Let compote cool, then refrigerate. Keep up to 3 weeks refrigerated or freeze up to 3 months.

Note: Unlike gelatin, agar-agar (a vegetarian gelatin substitute made from red algae) needs to cook for 4-5 minutes at a simmer, stirring (175 degrees) to activate it’s thickening properties. And it doesn’t have to be bloomed in water like gelatin. Just mix it in with your sugar substitute. The agar-agar will cook for the required time in the compote, but for the panna cotta, you’ll have to mix it into the hot cream/coconut milk and simmer 4-5 minutes.