How to Make Keto Lemon Blueberry Panna Cotta
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Sprinkle gelatin over water in a small bowl, let bloom for 5 minutes.
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Heat cream, almond milk, erythritol, lemon zest, and vanilla over medium heat until just simmering.
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Remove from heat and stir in gelatin mixture until fully dissolved.
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Divide mixture between 4 small glasses. Top each with fresh blueberries.
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Refrigerate at least 4 hours until set.
Pro Tips for Perfect Keto Lemon Blueberry Panna Cotta
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of heavy cream, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Keto Lemon Blueberry Panna Cotta?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Keto Lemon Blueberry Panna Cotta?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for heavy cream?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.