Espresso Panna Cotta

4 Servings Panna Cotta literally translates to Cooked Cream. This is a simple recipe that can be adapted to all sorts of flavors.


1 can coconut milk (approx. 15 oz/425 ml) - find one with 1 g carbs or less per 1/3cup (80 ml), and minimal fillers.

2 tsp vanilla extract

1⁄2 cup (120 ml) espresso or VERY strong coffee

1⁄2 tsp stevia glycerite

1⁄2 tsp liquidmonk fruit sweetener

1 T + 1 tsp gelatin (I like my Panna Cotta fairly firm – if you would like it looser, reduce gelatin to 1 T)


Open can of Coconut Milk scoop out all the white stuff and put in saucepan.

Sprinkle gelatin over the remaining liquid in can. Let sit for 4-5 minutes.
Add all the rest of the ingredients to the saucepan and stir.Turn on burner and heat on medium.
With a fork, mix gelatin into coconut liquid in can to incorporate.
Add to warming coconut milk mixture. With a whisk, blend in the gelatin mixture. If there are any lumps, try to mix those in and dissolve.
Once heated to steaming but not boiling. Turn off heat. Let sit few minutes to cool, then pour into 4 serving or storage cups.
Let cool to room temp, then move to fridge for at least 4 hours, but overnight is great.
It will be firmer next day.

Before serving, top with whipped cream, if using

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