Low Carb Peanut Panna Cotta
- Matthew Caruana
- Apr 26
- 3 min read
Serves four
Peanut panna cotta is a delicious dessert that you may not have thought of before.
Panna cotta is seriously easy to prepare and Chefs all over the world use the basic concept all over their dessert menus with many little twists. Hopefully this simple adaptation will open up a whole bunch of new possibilities for you...
What is Panna Cotta?
Panna cotta is Italian for "cooked cream" and just like a lot of dishes where we use the French names in the UK, the English translation really doesn't do it justice, which is no doubt, why we stuck with the Italian nomenclature.
It's not a new concept to set some flavoured dairy with gelatine. In the middle ages we had a dessert called Leech that was sweetened milk cooked and set with Isinglass (A gelatine extract made from the swim bladders of fish). Luckily our modern versions don't taste anything like trout.
But are Peanuts Keto?
A lot of people say that they aren't. Peanuts are a legume and several people avoid those.
Nutritionally speaking, you can easily include peanuts in a ketogenic diet, and they are definitely low carb.
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Equipment you will need
Ingredients
1 leaf of gelatine
200g double cream
100g water
35g sweetener
½ tsp vanilla essence
200g peanut butter, smooth
Soften the gelatine in enough cold water to cover it for about five minutes.
While the gelatine blooms, bring the other ingredients up to the point of a brief simmer in a small saucepan and remove from the heat.
Add the softened gelatine to the hot mixture.
Tightly apply clingfilm to the base of four ring moulds, making sure there are no gaps.
Arrange the ring moulds on a small tray for ease of transport.
Once the gelatine has visibly dissolved, give the mix a good stir and pass it through a fine sieve.
Pour into the prepared ring moulds.
Chill in a fridge for at least 6 hours, or preferably overnight.
Chef's tips:
The little rubber bands you get on spring onions or asparagus spears can help to secure the clingfilm.
If you don't own a blow torch you can set the panna cotta in a ramekin, or directly into a cup or a small bowl.
The recipe works just as well with any nut butter, so feel free to adapt the recipe.
To plate up…..
To unmould the Panna cottas, gently peel away the clingfilm and place the ring mould on your serving plate.
Gently warm the ring mould with the flame of a blowtorch.
If you have set your dessert in a ramekin, immerse it in freshly boiled water and then invert the ramekin onto a plate.
The panna cottas will slide out.
Total recipe:
2154Kcal 195.1g Fat 35.2g Net Carbs 56.5g Protein
Per 100g:
401Kcal 36.3g Fat 6.6g Net Carbs 10.5g Protein
Per portion:
538Kcal 48.8g Fat 8.8g Net Carbs 14.1g Protein
Truvia® My recipes are based on this as it is so readily available although often comparatively expensive.
Natvia® A stevia-erythritol blend not quite as sweet as Truvia and a little less widespread. To use this in my recipes multiply the sweetener by 1.3
Sukrin:1® Another stevia-erythritol blend but aimed at being interchangeable with table sugar so again, you would need to multiply my amounts of sweetener by around 2.5
Erythritol. At around 70% the sweetness of sugar you would need to use 4.5 times the amount of sweetener in the recipe, which may have some adverse effects to the dessert and a strong laxative effect.
Xylitol. I suggest that you do not use this as it has a glycaemic index 12 times that of erythritol & stevia and it is harmful to dogs.
The beautiful plates are from Churchill China
They usually sell to trade, but they also have a direct to customer website these days https://churchillhome.co.uk/
If you need any support with this or any of my other recipes, please don’t hesitate to contact me here.
🖤
Stay healthy
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