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Pumpkin Pie Panna Cotta (Keto, Dairy-Free, Low-Fat)

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This Keto-lover’s dessert is a powerhouse for the holiday season. The star of this recipe: Further Food Premium Gelatin! Gelatin is the perfect addition to any dessert, while also adding a ton of health benefits to support skin, hair, nails, bones, joints, and digestion

Gelatin is one of my go-to’s for making healthier dessert options, but foods made with gelatin can easily get too rubbery if they sit in the fridge overnight. If you plan on making this pumpkin pie panna cotta ahead of time, I suggest using ¼ teaspoon less gelatin than called for; this quantity will create a perfect creamy texture even after a day or two of resting in the fridge. Enjoy this pumpkin treat!

Further Food Commentary:

Gelatin is an excellent dessert base for those following a keto, paleo or low fat diet because it has a consistency similar to many desserts (think jello, pudding, cream-based desserts) but is very low in carbs and sugar! This pumpkin pie panna cotta does have carbs in it from the added swerve sweetener but only 2g of which are sugar! Each serving contains only 52 calories, 1g of fat, and 145% of your daily Vitamin A needs thanks to the pumpkin puree! Feel free to substitute the pumpkin with any other puree of your choice, enjoy!

By Liz Lederman

Pumpkin Pie Panna Cotta (Keto, Dairy-Free, Low-Fat)

  • Prep Time:5 minutes + 2 hours chilling
  • Cook Time:1-3 minutes
  • Servings: 2

Ingredients

1 cup unsweetened almond milk
1/2 cup pumpkin puree
1/4 cup Swerve confectioners’ sweetener or equivalent (low glycemic sweetener)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/8 teaspoon fine sea salt

Instructions

1. Sift the gelatin over the ½ cup unsweetened almond or cashew milk.
2. Heat the remaining 1/2 cup almond milk in a saucepan over medium heat.
3. Whisk in the softened gelatin and almond milk mixture.
4. Add the ¼ cup sweetener, pumpkin pie spice, vanilla, and salt. Stir until well combined.
5. Pour the mixture evenly into 2 cups. Place in the refrigerator for 1 hour or until the custard is set.
6. Best served at room temperature, but can be served cold. Store extras in the refrigerator, covered tightly, for up to 4 days.
1. Sift the gelatin over the ½ cup unsweetened almond or cashew milk. 2. Heat the remaining 1/2 cup almond milk in a saucepan over medium heat. 3. Whisk in the softened gelatin and almond milk mixture. 4. Add the ¼ cup sweetener, pumpkin pie spice, vanilla, and salt. Stir until well combined. 5. Pour the mixture evenly into 2 cups. Place in the refrigerator for 1 hour or until the custard is set. 6. Best served at room temperature, but can be served cold. Store extras in the refrigerator, covered tightly, for up to 4 days.

Nutrition Information

Per Serving: Calories: 52; Total Fat: 1 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 229 mg; Potassium: 99 mg; Carbohydrate: 32 g; Fiber: 2 g; Sugar: 2 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 5%; Vitamin A: 145%; Iron: 6%; Calcium: 26%

Get Further Food Premium Gelatin Today And Go Further!

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Maria Emmerich Health Expert
http://mariamindbodyhealth.com/

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6 thoughts on “Pumpkin Pie Panna Cotta (Keto, Dairy-Free, Low-Fat)”

  1. Maria Emmerich

    April, they are including the Swerve carbs which don’t count (not digestible). It is 4g carbs per serving without the swerve carbs. 🙂

    Reply ↓
  5. April

    Where are all the carbs coming from in this recipe. It looks good but carb count too high. 32? I can’t see where they are coming from to be that high. Just wondering if that a typo?

    Reply ↓

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