Chocolate Strawberry Panna Cotta (Keto and Gluten Free)
If you crave a creamy, chocolatey dessert with no added sugar you should make this chocolate strawberry panna cotta. I promise you that you won’t miss the sugar. It is so satisfying, and it will not trigger a rapid insulin production. This makes the recipe suitable for diabetics and people on low carb diet.
If you prefer to make the panna cotta with sugar use regular white and milk chocolate. You would also have to replace the monk fruit sweetener with regular granulated sugar.
What is panna cotta?
It is a very delicious Italian dessert made with heavy cream and gelatin. Translated panna cotta means “cooked cream.” The hardest thing about making this creamy dessert is to achieve the perfect texture. Also, you need to be patient and wait for the panna cotta to set completely. Sometimes you can see this dessert served on a plate and drizzled with berry sauce. Often there are some chopped fruits on top too.
It is very important to buy unflavored gelatin for this recipe. You can find it in the baking aisle in the grocery store.
Do not boil the cream for a long time. Gently bring it to simmer and remove it from the stove. If you heat it for too long it can curdle.
Don’t add more cream and chocolate mixture if the previous layer is not completely set. They will mix and you won’t be able to achieve the look and the taste you are going for. The panna cotta sets much faster in the freezer. Just don’t forget to move it in the fridge when all three layers are set.
I used some whipped cream and strawberries to decorate my desserts, but that is completely optional. You can skip the decoration or decorate in another way.
For the chocolate strawberry panna cotta I used chocolate from ChocZero. In my opinion this is the best tasting keto chocolate on the market. I consume it almost every day and I use it for baking. As a sweetener I use monk fruit and erythritol mix from Lakanto. You can use whatever chocolate and sweetener you prefer.
This blog post is not sponsored. I love the products of ChocZero and I use them all the time in my baking.
Chocolate Strawberry Panna Cotta
- 3 cups heavy whipping cream
- 7 oz sugar free white chocolate I used ChocZero chocolate chips
- 7 oz sugar free milk or dark chocolate I used ChocZero chocolate chips
- 2 packets unflavored gelatin 0.25 oz or 7g each packet
- 2 cups fresh strawberries washed and stems removed
- ¼ cup monk fruit sweetener I used Lakanto
- Add the white chocolate in one bowl and milk chocolate in another.
- Put 3 cups of heavy whipping cream in a pot and heat it up until it is simmering. Remove from the stove before boiling.
- Separate the cream evenly and pour it over the chocolate. A cup and a half of hot cream in the bowl of white and a cup and a half in the bowl of milk chocolate. Stir until the chocolate is melted.
- In a small bowl add a packet of gelatin with a tablespoon of cold water. When the gelatin absorbs the water put it in the microwave for 10 seconds. The heat will melt it.
- Add half of the liquid gelatin to the bowl with the white chocolate and the other half to the bowl with the milk chocolate. About a teaspoon and a half in each bowl. Stir well.
- Divide the milk chocolate and cream mixture between 6 classes or bowls of your choice. You need to fill about ⅓ of each glass. Then put in the freezer for 15 min (fridge 30 minutes).
- Add two cups of strawberries in a food processor and mix until you get a pure. Strain the pure thought a fine mesh strainer to remove the seeds. Put the strained strawberry pure on the stove and add ¼ cup monk fruit sweetener. Then heat it up.
- While it is heating add another gelatin packet in a bowl with a tablespoon of water. As soon as the water is absorbed microwave it for 10 seconds.
- Add the melted gelatin to the heated pure and stir well. Remove from the heat.
- Once the milk chocolate is firm divide the white chocolate and cream mixture between the 6 glasses. Then return in the freezer for another 15 min (fridge 30 min).
- When the white layer is firm add the strawberry pure on top and put in the freezer for another 15 min. Then move all panna cottas in the refrigerator and chill 2 hours before serving.