Creamy, lightly spiced, and beautifully balanced between rich and tart, this keto cinnamon panna cotta is an elegant dessert that feels indulgent without the sugar overload. The silky vanilla-cinnamon base pairs perfectly with a bright cranberry compote, adding just the right pop of freshness. It’s quick to prepare, requires minimal ingredients, and sets into a restaurant-worthy treat that’s ideal for holidays, dinner parties, or anytime you want a low-carb dessert that looks and tastes special.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
Panna Cotta
- 1 ½ cups heavy cream
- ½ cup almond milk
- ¼ cup erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
- ⅓ tsp cinnamon
- 1 package powdered clear gelatin
- 2 tbsp water
Cranberry Compote
- 1 cup fresh or frozen cranberries
- ½ cup erythritol
- ¼ tsp cinnamon
- 1 tbsp water
- ½ tsp vanilla extract
Instructions
For the Panna Cotta
- Sprinkle the powdered gelatin over 2 tablespoons of water and let sit for 5 minutes.
- In a saucepan, combine the heavy cream, almond milk, erythritol, cinnamon, and vanilla.
Heat over medium heat until hot but not boiling.
- Remove from heat and stir in the gelatin until fully dissolved.
- Pour the mixture into cups or molds and refrigerate for at least 4 hours, or until set.
For the Cranberry Compote:
- In a saucepan, combine cranberries, erythritol, cinnamon, and water. Cook over medium
heat for 10–12 minutes, or until the cranberries soften.
- Cook to your preferred consistency—you can mash the cranberries for a smoother
texture or leave them whole for a chunkier compote.
- Stir in vanilla extract and let cool.
- Top the chilled panna cotta with cranberry compote and enjoy
