Making amazing and tasty low carb keto lime panna cotta. Great dessert for the hot summer days (and any other days).
My temporary studio is a bit noisy, so just bear with it for the time being.
1/4 cup (50g) erythritol (I used Swerve)
1 packet (8g) of gelatin
2 cups (470ml) of heavy cream
2 limes (mine are about 70-75g (2.5oz) each)
big pinch of almond meal and a small pinch of salt
Mix gelatin and erythritol with a heavy cream.
Heat the mixture gently until everything is dissolved.
Zest and juice the limes.
Add lime zest, juice and a pinch of salt to the heavy cream mixture.
Pour in the panna cotta in your vessel of choice.
Refrigerate for at least an hour (or more if you like it a bit harder)
Toast almond meal until lightly brown, and sprinkle it at cold and delicious panna cotta.
Makes 4 servings.
Each serving contains:
5g net carbs
44g of fat
3g of protein