Keto Panna Cotta Cake | Lemon Strawberry Panna Cotta | Keto Recipes | Keto Dessert |
This incredibly easy to make and tasty dessert (fat bomb) is a fusion of Italian and Japanese dessert concepts, which results in an impressive, light and refreshing dessert. Panna Cotta is an Italian restaurant dessert favorite which is perfect for anyone who wants a light after-dinner treat. My version is adapted to meet the requirements of a keto, sugar free, gluten free, paleo style diet. The recipe uses only whole, readily available ingredients, for a clean and delicious end to your meal.
Well, did you like the Keto Panna Cotta Cake video? I hope so! I enjoyed sharing it. If you ask me, it looks pretty delicious!
Anyway, it’s great to have you here at Live Well Corner! My name is Marc Gil . I’m overjoyed that you’re here with me this fine day. I’m really into awesome fat-loss food videos. I’m not the only one, it seems. 🙂
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Diet plans clearly abound. You may be overwhelmed with your options. I know that I get overwhelmed with mine!
That’s why I believe that, when the choice has been made, and it’s time to start menu planning, you need to adhere to your chosen diet plan. Failure to stay on your chosen path can prove detrimental. You may just end up starting all over.
This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. So if you’re going low-carb, then build up a low-carb recipe library.
Makes perfect sense, right?
I only bring this up because I’ve been guilty of hopping from one plan to the next myself. And I’ve done so for one simply reason…
On low-carb, you crave carbs. On low-fat, you crave fat. The grass always seems greener on the other side. Besides, those “video doctors” sure do make compelling arguments. And one thing that’s clear… Food videos are usually ridiculously will-weakening. 😉
Sticking to the plan long-term is perhaps the most important component of dieting. Reaching your weight loss goals may be as simple as eating natural foods and limiting your caloric intake.
Makes sense when you really think about it. Don’t pig out all day, steer clear of prepackaged junk, and you should see some pretty powerful results. This is especially true if our activity levels are relatively high.
This is clearly standard, conventional advice. As well it should be!
Calorie reduction isn’t the only game in town though. Many diets put more of an emphasis on macro-nutrient ratios. And it’s generally not advised to mess around with those, if you’re trying to maximize your weight loss.
At least stick with one thing long enough to see results!
Try Doing This…
Head over to the Keto recipe videos category page right here on the site. Explore the great videos I’ve already compiled for you.
After that, go ahead and start bookmarking the videos that you like in your browser. Compile these bookmarks into an entirely new folder that can be called “Keto Cooking,” or whatever you decide on.
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Lots of thanks to you!
To your success,
1250 g (5 cups) heavy whipping cream
250 g (1 cup) unsweetened almond milk – plain or vanilla
60 g (6 tbsp) Lakanto Monk Fruit sweeter – ground to confectionary
18 g (3 -4 strips) lemon peel – yellow skin only
5 g (1 tsp) pure vanilla extract
30 g (2 tbsp) lemon juice – freshly squeezed
1 g (1/4 tsp) salt
21.6 g (3 envelopes) Knox gelatin powder
120 g (1/2 cup) cold water
Approximately 80 g of strawberries – 31 petals sliced thinly and 6 medallions as per recipe description
OPTIONAL: 5 g (1 tsp) pure lemon extract (food grade) to enhance lemon flavor
OPTIONAL STRAWBERRY JELLY BASE – see link NOTE substitute raspberries for strawberries on 1 to 1 weight measurement basis
1. In a small bowl, sprinkle the gelatin over the cold water, stir and set aside for at least 10 minutes, so the gelatin can bloom properly
2. In a medium saucepan, combine the cream, almond milk, sugar, a pinch of salt, the vanilla and the 3 or 4 ribbons of lemon rind
3. Put a pot over medium low heat and constantly stir the cream mixture to dissolve the powdered sweetener, while you bring the mixture to a gentle simmer
4. Once the cream is simmering and you see small bubbles around the edges of the pot, turn heat off and add the gelatin mixture. Whisk until the gelatin is melted
5. Add the tablespoon of lemon juice and whisk well. You can also add the lemon flavored concentrate as an additive at this point. Remember NOT to increase the liquid volume as this will affect the final consistency (and it may not set for you)
6. Strain this mixture through a fine mesh sieve
7. In a waterproof metal pie or cake pan, arrange the strawberry petals and medallions to form a central flower with 6 petals and then 5 additional 5-petal flowers around the perimeter of the pan. Place in the freezer so that the strawberries freeze and stick to the metal pan
8. When strawberries are firmly in place and the panna cotta is at room temperature, carefully pour it into the pan, being careful not to dislodge the strawberries
9. Refrigerate until the surface is firm, if pouring glaze on top. If not using the glaze, or after pouring the glaze on top of the panna cotta, leave in the fridge for at least 24 hours. Cut with a sharp knife, wiping between slices and warming the blade for ease of cutting
10. OPTIONAL: use the leftover bits of strawberry (using my Cooked Raspberry Jelly & Cake Glaze Substitute the berries in equal amounts by weight