Keto Pumpkin Pie Panna Cotta

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Have you been craving pumpkin pie? This delicious keto panna cotta tastes like your favourite holiday treat but with none of the carbs and none of the hassle!

You can eat it straight from the ramekins or make it pretty by turning the panna cottas onto a plate and decorating them with whipped cream and some cinnamon.

Substitutions and Tips

This low-carb treat is nut-free and can easily be made dairy-free by simply swapping the cream for coconut milk.

I used 2 teaspoons of gut-healing gelatin to get thick and creamy collagen-rich dessert. If you prefer softer, more delicate set, use just half of the amount.

I used brown sugar substitute but you can use any other low-carb sweeteners from this list or avoid them altogether if you want to. If you've been following a low-carb diet for a while now, any treats will taste sweeter as your perception of sweetness changes, and you will likely need less sweeteners. Some people end up avoiding sweeteners altogether. The cream, warming spices and pumpkin puree add subtle sweetness so you should always use sweeteners to taste.

Nutritional values (per serving, 1 panna cotta)

Ingredients (makes 4 servings)

• 2 tsp gelatin powder or 2 gelatin sheets
• ¹/₄ cup water (60 ml)
• 1 ¹/₄ cup heavy whipping cream or coconut milk (300 ml/ 10.1 fl oz)
• ¹/₂ cup pumpkin puree (100 g/ 3.5 oz)
• 4 tbsp brown sugar substitute such as Sukrin Gold, Swerve or plain Erythritol (40 g/ 1.4 oz) - can be omitted
• 1 tbsp pumpkin pie spice

Instructions

1. Sprinkle the gelatin in a small bowl filled with ¹/₄ cup water. Let it bloom while you heat up the cream.
2. Place the cream on a saucepan and add the pumpkin puree, pumpkin pie spice and sweetener.
3. Heat up over a medium heat. Once the you see foam on top of the cream, take off the heat.
4. Add the bloomed gelatin and mix until fully dissolved.
5. Strain the mixture through a fine mesh sieve to remove any solids. Strain directly into small half cup (120 ml) ramekins.
6. Cover with a foil and refrigerate until fully set, for about 2 hours.
7. Eat straight from the ramekins or dip the ramekin briefly in a saucepan filled with boiling water. Run a sharp knife around the edges and flip to release each panna cotta onto a serving plate (this would be even easier if you use silicon molds).
8. Optionally, serve with whipped cream and cinnamon. Store in the fridge for up to 5 days.

Ingredient nutritional breakdown (per serving, 1 panna cotta)

Net carbs	Protein	Fat	Calories
Gelatin powder, thickening agent, unsweetened
0 g	1.5 g	0 g	6 kcal
Water, still
0 g	0 g	0 g	0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2 g	1.4 g	28.5 g	275 kcal
Pumpkin purée, unsweetened, canned or homemade
1.3 g	0.3 g	0.1 g	9 kcal
Sukrin Gold, brown sugar substitute
0.3 g	0 g	0 g	1 kcal
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.5 g	0.1 g	0 g	2 kcal
Total per serving, 1 panna cotta
4 g	3.3 g	28.6 g	292 kcal

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