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Low-Carb, Gluten-Free Cranberry-Almond Panna Cotta Recipe
Sometimes we can get all pumpkined out. I have several in my family that simply don’t like pumpkin pie. Try serving this slightly tart Cranberry-Almond Panna Cotta instead.
PrintLow-Carb, Gluten-Free Cranberry-Almond Panna Cotta Recipe
Sometimes we can get all pumpkined out. I have several in my family that simply don’t like pumpkin pie. Try serving this slightly tart Cranberry-Almond Panna Cotta instead.
- Yield: 6 servings 1x
Ingredients
Units
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- 2/3 cup fresh cranberries
- 1 envelope Unflavored gelatin, not a store brand or it won’t behave right)
- 2 cups heavy cream
- 1/3 cup Powdered stevia or 9 packets Truvia or PureVia or 2/3 cup Ideal sweetener
- 1/2 teaspoon almond extract or 1 teaspoon vanilla
- Coconut oil or butter
Instructions
- Wipe six 6-ounce custard dishes with coconut oil or butter, using a small patch of paper towel. Or you could use a casserole dish instead of custard cups.
- Put the cranberries in a small saucepan.
- Add the sweetener and 2 tablespoons of water.
- Boil until the cranberries are softened, pressing gently on them and stirring them with the back of a spoon, for 5 minutes.
- At the same time, in a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.
- Bring the cream, ½ cup water, and extract to a boil on medium heat.
- Take the pan off the stove; add the gelatin mixture; stir until the gelatin is completely melted.
- Add the cranberry mixture and stir until it’s all through the cream.
- Pour into custard cups or a Pyrex dish.
- Chill at least 3 hours. You can make this a day ahead, but don’t freeze it or it goes all gooey or clumpy, depending on your fridge.
Notes
- Serves 6 – double or triple as needed to fit your Thanksgiving menu
- Adapted from a traditional recipe.
Nutrition
- Serving Size: 3 Ounces
- Calories: 148
- Sugar: 0g
- Fat: 14.8g
- Carbohydrates: 2.6g
- Fiber: 0g
- Protein: 1.9g
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