A smooth and creamy Matcha Panna Cotta recipe. A delightful keto dessert that is sure to please a crowd and so simple to make!
Panna cottas are one of those desserts that is just so decadent tasting.
It’s smooth, creamy yet light in flavor and tastes like something that was too expensive for your wallet.
The good thing here is that you can make panna cotta right in your own kitchen.
Not to mention, it’s a very simple recipe that even a novice cook can achieve.
Follow the recipe below and learn how to make your own keto sugar free matcha panna cotta that’s simply so delicious and perfect to cure your sweet tooth.
What is Matcha Panna Cotta?
This keto matcha panna cotta is made from cream, monkfruit erythritol blend, matcha powder, vanilla extract and gelatin.
It has a rich and creamy pudding like texture similar to a mix between pudding and custard.
What is monkfruit erythritol blend and why do you use it for this recipe?
Monkfruit erythritol blend is a blend of both monkfruit and erythritol that has 0 carbs and 0 calories. It goes well with keto desserts because it’s sugar and carb free but works similar to sugar.
What is Japanese matcha powder?
Matcha powder finely ground powder made from green tea leaves that are specially grown in the shade which produces more theanine and caffeine.
Do you have any tips on how to make Keto Matcha Panna Cotta?
- To ensure a very smooth dessert you can pour it through a fine strainer before letting it set.
- Panna cotta will form a film and wrinkle when it is cooled. Cover it with cling wrap before placing it into the refrigerator.
- Another method is to serve it on a dish with the panna cotta flipped over to cover the wrinkle.
- Serve it with a dollop of whipped cream.
- Do not boil the panna cotta mixture.
Looking for other keto dessert recipes to try? Check these out!
- Coffee Jelly
- Keto White Chocolate Matcha Covered Macadamia Nuts
- Matcha Keto Basque Burnt Cheesecake
- Full Collection of Keto Desserts
Now, let’s get started making this Matcha Panna Cotta recipe!
- Prepping Time 10M
- Cooling Time 4H
- Total Time 4H10M
- Net Carb/Serv ~4g
- Servings 6
1) Gather all the ingredients.
2) In a medium sauce pan, heat heavy cream, half & half and Monkfruit Erythritol Blend stirring frequently until boiling point. Once heavy cream reaches boiling point, remove from heat immediately.
3) Meanwhile, mix the Gelatin with water in a small mixing bowl until combined.
4) Add Matcha into the medium sauce pan and whisk to fully dissolve the powder.
6) Use a strainer to strain the mixture into 6 dessert cups. This ensures a smooth panna cotta without any lumps.
7) Refrigerate until mixture hardens (about 4 hours).
Enjoy your keto Matcha Panna Cotta!
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Matcha Panna Cotta
- 2 Cups Heavy Cream
- 1 Cup Half & Half
- 1/4 Cup Monkfruit Erythritol Blend
- 1 tbsp Gelatin one envelope
- 2 tbsp Water
- 1 tsp Matcha Powder
- 1 tsp Vanilla Extract
- Gather all the ingredients.
- In a medium sauce pan, heat heavy cream, half & half and Monkfruit Erythritol Blend stirring frequently until boiling point. Once heavy cream reaches boiling point, remove from heat immediately.
- Meanwhile, mix the gelatin with water in a small mixing bowl until combined.
- Add Matcha into the medium sauce pan and whisk to fully dissolve the powder.
- Mix in the gelatin and vanilla extract. Stir to combine.
- Use a strainer to strain the mixture into 6 dessert cups. This ensures a smooth panna cotta without any lumps.
- Refrigerate until mixture hardens (about 4 hours).
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