Pumpkin Pie Panna Cotta (Keto, Dairy-Free, Low-Fat) Print 2 LikeDislike By Maria Emmerich 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 digestionGelatin 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 ÂĽ 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!
Maria Emmerich November 18, 2018 at 9:02 pmApril, they are including the Swerve carbs which don’t count (not digestible). It is 4g carbs per serving without the swerve carbs. 🙂 Reply ↓
Maria Emmerich November 16, 2018 at 5:28 amAdd pumpkin puree in step 4 with the sweetener. Sorry about that. 🙂 Reply ↓
April November 15, 2018 at 3:58 pmWhere 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 ↓
Bethany November 15, 2018 at 11:13 amAt what point is the pumpkin purĂ©e to be added in the mix? Reply ↓
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