This Chocolate Panna Cotta recipe makes a silky smooth chocolate dessert that is suitable for a low-carb, keto lifestyle. This dessert is quick and easy to make, but be sure to make it the day before you want to serve it since it needs time to set. 

The recipe for Keto Friendly Chocolate Panna Cotta

If you love chocolate, you’re bound to enjoy this silky smooth dessert. This recipe is easy to make and not finicky. It only takes 15-20 minutes to create these pan cottas, but keep in mind that they need about 24 hours to set in the refrigerator.

I actually like that this recipe needs to be made ahead. It takes the stress off of last minute preparations, making it perfect for dinner parties. If you like, you can turn them out of the molds and plate them ahead of time as well. Just be sure it has set completely first. 

This recipe was inspired by a recipe in the August 2004 Bon Appetit magazine. The original recipe was a chocolate pan cotta with port and balsamic glaze cherries. Of course, I had to make many alterations to create a recipe that would work for my low-carb followers. I completely ditched the cherry sauce, but found inspiration in the Chocolate Panna Cotta base.

What is Panna Cotta?

Panna cotta is a dessert with a sweetened cream base and thickened with gelatin and molded. There are different flavor variations such as coffee, vanilla, or as in this recipe, chocolate. Some recipes call for caramel to be placed in the mold before the cream mixture to create a dessert similar to creme caramel. 

Many consider panna cotta a traditional Italian dessert, however, according to Wikipedia, it hasn’t been mentioned in Italian cookbooks until the 1960’s. Still, the Italian Region of Piedmont included it in their list of traditional foods of the region. 

Panna cotta has a consistency similar to pudding and custard. It is different from these two desserts, however, because it is thickened with gelatin, rather than starch, like pudding, or eggs, like custard.

How to make low carb chocolate panna cotta

The first step to making panna cotta is to sprinkle the gelatin on the milk (in this recipe, almond milk) to allow it to bloom. While it is blooming, heat the sweetener in the cream while stirring to dissolve it. Once the sweetener is dissolved, bring the mixture to a simmer, then remove it from heat. 

Whisk the finely chopped chocolate into the cream mixture until smooth. Now, whisk the bloomed gelatin into the almond milk, then slowly add the chocolate mixture to the gelatin mixture, while whisking to keep it smooth. 

The last step is to pour it into oiled custard cups, cover and refrigerate overnight. 

How to unmold Chocolate Panna Cotta

There are a few tricks to getting panna cotta out of the dishes and onto a plate in one piece. If you follow these instructions, your panna cotta should easily release from the dishes and be ready to garnish for a beautiful presentation.

First of all, be sure to spray your custard dishes with coconut oil before filling them. If you don’t like coconut oil, you can grease them with butter or avocado oil. The oil makes the dishes slick and will help the panna cotta release from the dish.

The second important piece for success in unfolding the panna cotta is to be sure to refrigerate it over 24 hours. This gives it time to set completely. If you try to unmold it too soon, it will be too weak to hold together and you’ll end up with a mess. It will be a delicious mess, though. 

In order to  get the panna cotta to release when you’re ready, you’ll need to heat up slightly while keeping the inside cool. To do this, place one or two dishes of panna cotta in a baking dish with tall sides. Next, pour hot water (tap hot, not boiling)  in the baking dish about halfway up the sides of the custard dishes. Let the panna cotta sit in the water bath about one and one half minutes. Remove the panna cotta from the hot bath, wipe the water from the bottom, then place a dessert plate (top-side down) over the custard dish. Holding the plate and the dish tightly together using both hands, quickly invert so that the plate is on the bottom. Remove the custard dish gently. 

Quick tip: I find it is easier to heat one serving at a time. Otherwise, some servings may get overheated while you’re busy plating the others.

My panna cotta mixture is lumpy or grainy. What do I do?

If you didn’t bloom the gelatin properly, whisk the mixture well during the addition of the chocolate mixture, or chop you chocolate fine enough, you can end up with lumpy or grainy panna cotta.  If this happens to you, don’t despair! Instead, get out your trusty blender and pulse the mixture a few times in batches. Be sure not to over-blend. A few pulses is all you need to work wonders. 

After pulsing the mixture in the blender, pour it into the custard dishes and continue as the recipe indicates.

How to serve chocolate panna cotta

This panna cotta can be served by itself, either unmolded onto a plate, or directly from the custard dish. Fresh berries such as raspberries and strawberries make an ideal garnish. 

This panna cotta would also be delicious served with our Strawberry Sauce, hot fudge sauce, or caramel sauce spooned over the top.

Enjoy!

-Annissa

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