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Believe it or not, I have a huge sweet tooth. And since my lifestyle change, I am always and I mean always in search of low carb/keto desserts. It’s almost an obsession. One day I came across a panna cotta recipe and I thought, “I can make this keto.” So after a few test batches, I came up with this incredibly rich, smooth and tasty green tea Panna Cotta made with organic Japanese Matcha powder. It is very easy to make and whips up in less than 10 minutes. So, if you are a sweet tooth like me, go make this dessert. You won’t regret it!
Now, let’s get started!
Prepping Time 10M
Cooling Time 4H
Total Time 4H10M
Net Carb/Serv ~3g
Servings 6
Ingredients
- 2 cups Heavy Cream
- 1 cup Half & Half
- 1/4 cup Swerve
- 1 tsp Matcha Green Tea Powder
- 1 tbsp Gelatin (one envelope)
- 2 tbsp Water
- 1 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) In a medium sauce pan, heat heavy cream, half & half and Swerve stirring frequently until boiling point.
3) Meanwhile, mix the gelatin with water in a small mixing bowl until combined.
4) Once heavy cream reaches boiling point, remove from heat immediately.
5) Add matcha and whisk to remove lumps and fully dissolve.
6) Mix in the gelatin and vanilla. Stir to combine.
7) Divide mixture into 6 dessert cups (I use scotch glasses). Optional – strain the mixture before pouring into cups to remove any lumps and to ensure a smooth panna cotta.
8) Refrigerate until mixture hardens (about 4 hours).
Enjoy your yummy keto dessert!
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Matcha Panna Cotta
Ingredients
- 2 Cups Heavy Cream
- 1 Cup Half & Half
- 1/4 Cup Swerve or Monkfruit
- 1 tsp Matcha Green Tea Powder
- 1 tbsp Gelatin
- 2 tbsp Water
- 1 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- In a medium sauce pan, heat heavy cream, half & half and Swerve stirring frequently until boiling point.
- Meanwhile, mix the gelatin with water in a small mixing bowl until combined.
- Once heavy cream reaches boiling point, remove from heat immediately.
- Add matcha and whisk to remove lumps and fully dissolve.
- Mix in the gelatin and vanilla. Stir to combine.
- Divide mixture into 6 dessert cups (I use scotch glasses). Optional - strain the mixture before pouring into cups to remove any lumps and to ensure a smooth panna cotta.
- Refrigerate until mixture hardens (about 4 hours).
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I’m so thrilled I came across your website this morning! I’ve been missing Asian food, especially Japanese, ever since I decided to go low carb/ Keto 4 months ago.
So glad you found us!! That’s exactly why we started this website! We never could find any keto/low carb Asian recipes, so we just decided to make our own recipes/website!! We still have plenty of recipes to get to, so make sure you check back often!!