I’m not a cake person, but I do love puddings. One of my favourite desserts before keto was a light and silky buttermilk pudding. When I started keto, I had to say goodbye to that particular treat.
Or so I thought.
Over the years, I’ve experimented with various keto versions, including baked puddings and even a microwave mug cake. While they were enjoyable, nut flours can never quite replicate the smooth texture of the original.
So I decided to take a different approach and bypass the flour altogether. That meant trying something I’d been apprehensive about all my life: gelatin.
Thus, my first Panna Cotta was born.
I made it the day before serving and spent an embarrassing amount of time visiting the fridge, giving the dish a gentle jiggle every few hours to see whether it had set. To my delight, it worked beautifully.
The result was everything I had hoped for: smooth, creamy, and wonderfully light, with the tangy buttermilk flavour still shining through. Even my mother and sister immediately commented on both the silky texture and the distinct buttermilk flavour.
Since then, I’ve learned that dividing the mixture between two smaller moulds makes for more realistic portions and helps the Panna Cotta set a little faster.
I also realised it needed a touch of texture to contrast with the silky smoothness of the Panna Cotta. The solution was a simple Toasted Almond & Coconut Crumb, which takes just a few minutes to make but adds a wonderful crunch and elevates the dessert beautifully.
This may have been my first Panna Cotta, but I have a feeling it won’t be my last.
Buttermilk Panna Cotta
With its silky texture and distinctive buttermilk flavour, this easy panna cotta is a light and elegant dessert that's perfect for making ahead.
Ingredients
- 1 cup fresh cream
- ⅓ cup buttermilk
- 2 Tbsp erythritol
- 1 tsp vanilla extract
- Pinch of salt
- 1 tsp powdered gelatin
- 2 Tbsp cold water
- Fresh lemon zest, optional for serving
- Toasted Almond & Coconut Crumb, optional for serving
Instructions
Sprinkle the gelatin over the cold water in a small bowl and leave it to bloom for 5–10 minutes.
Meanwhile, combine the cream, sweetener and salt in a small saucepan. Heat gently until warm, stirring occasionally. Do not allow the mixture to boil.
Add the bloomed gelatin and stir until completely dissolved.
Remove from the heat and allow the mixture to cool slightly.
Stir in the buttermilk and vanilla extract until well combined.
Divide the mixture between two small ramekins or moulds.
Refrigerate for at least 4 hours, or preferably overnight, until fully set.
To unmould, briefly dip the outside of the moulds in warm water, run a thin knife around the edge if necessary, and invert onto serving plates.
Serve with a scattering of fresh lemon zest and, if desired, Toasted Almond & Coconut Crumb.
Notes
- Keto Sweetener: I use erythritol. See Sweetness Without Sugar for details and alternatives.
- Sweetness can be adjusted to taste. I prefer a lightly sweetened Panna Cotta that allows the tangy buttermilk flavour to shine through.
- For the best flavour and texture, chill overnight before serving.
- The Panna Cotta should be softly set with a gentle wobble.
- Recipe:Toasted Almond & Coconut Crumb
Nutritional Information (Per Serving — 2 servings)
Calories: ~430 kcal
Protein: ~4 g
Fat: ~44 g
Net Carbs: ~3 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
