Keto Cinnamon Panna Cotta with Cranberry Compote

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This Keto Cinnamon Panna Cotta with Cranberry Compote is a sweet treat that feels indulgent, elegant, and satisfying without straying from a healthy, gluten-free, grain-free, and low-carb custard lifestyle.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Italian

Keyword: Keto Cinnamon Panna Cotta with Cranberry Compote

Servings:

Calories: 444kcal

Ingredients

Panna Cotta

1 1/2 cup Heavy cream
1 cup Coconut milk or any milk you like
1/4 cup Allulosse or any keto sweetener
1 tbsp Vanilla extract
1/2 tsp Cinnamon
1 tbsp Gelatin
2 tbsp Water

Cranberry Compote

1 cup Cranberries fresh or frozen
1/2 cup Allulosse
1/4 tsp Cinnamon
1 tbsp Water
1/2 tsp Vanilla extract

Instructions

For the Panna Cotta:
1. Sprinkle the powdered gelatin over 2 tablespoons of water and let sit for 5 minutes.
2. In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, and vanilla. Heat over medium heat until hot but not boiling.
3. Remove from heat and stir in the gelatin until fully dissolved.
4. Pour the mixture into cups or molds and refrigerate for at least 4 hours, or until set.
For the Cranberry Compote:
1. In a saucepan, combine cranberries, erythritol, cinnamon, and water. Cook over medium heat for 10–12 minutes, or until the cranberries soften.
2. Cook to your preferred consistency—you can mash the cranberries for a smoother texture or leave them whole for a chunkier compote.
3. Stir in vanilla extract and let cool.
To Serve:
Top the chilled panna cotta with cranberry compote and enjoy!

Nutrition