Keto Saffron & Rose Panna Cotta

Panna cotta is an easy Italian dessert that is made with cream and gut-healing gelatin. The basic recipe is flavored with vanilla and sweetener but you can use other ingredients such as berries, lemon, cinnamon or even cacao powder.

I gave the traditional panna cotta recipe a Persian twist by using safforn, rose water and cardamom. These automatic flavors worked really well and this keto panna cotta even more delicious!

So here's my keto version of Saffron Panna Cotta, a deliciously creamy high-fat treat that will impress your guests!

How To Make Nut-Free and Dairy-Free Keto Panna Cotta

A easy to make this fat bomb both dairy-free and nut-free. If you can't eat nuts, you can swap the almond milk for Poppy Seed Milk and/or coconut milk. To make the panna cotta dairy-free, swap the cream for coconut cream. Simple!

Step-by-step

1. To make the saffron water, put the saffron in a small bowl or cup. Add ice cubes (crushed ice is best) and leave to infuse for about ten minutes or until the ice has completely melted. The gradual melting of the ice will bring out the color and aroma of saffron.

   

2. In a small bowl, sprinkle the gelatin over ¹/₄ cup (60 ml) of cold water and let stand for about 5 minutes.

3. Meanwhile, combine the heavy cream, almond milk and sweetener in a small saucepan. Heat up over a medium heat, stirring until sweetener is fully dissolved.

4. Remove the saucepan from the heat add the vanilla extract, cardamom, rose water, saffron water and gelatin. Whisk together gelatin and cream mixture until thoroughly incorporated.

   

5. Pour into individual serving glasses (about ¹/₂ cup/ 120 ml) and refrigerate for at least 2 hours or until set.

6. Store in the fridge for up to 4 days. Optionally, top with whipped cream and slivered pistachio nuts, and decorate with dried rose petals.

   

7. Tip

   You can make 2 layers of panna cotta: The first layer flavored with vanilla, and the second layer flavoured with saffron, rose water and cardamom. To make the vanilla layer, divide the mixture between the glasses. Let cool to room temperature, then place them in the fridge for at least 30 minutes or until the panna cotta starts to set.

   

8. Add another layer of saffron, cardamom and rose water infused panna cotta.

   

9. Once you add the second layer, place in the fridge for 2 hours, or until filly set.

   

Recipe

Keto Saffron & Rose Panna Cotta

★★★★★4.7 (105 ratings)

Rich and creamy low-carb panna cotta with a Persian twist from saffron, rose water and cardamom.

Hands on

15m

Overall

4h

Servings

6

2.2 g

Net carbs

2.8 g

Protein

19.5 g

Fat

200

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• ¹/₄ tsp dried saffron
• 3-4 ice cubes
• 1 tbsp gelatin powder (11 g/ 0.4 oz)
• ¹/₄ cup water (60 ml/ 2 fl oz)
• 1 ¹/₄ cups heavy whipping cream (300 ml/ 10 fl oz)
• 1 cup unsweetened almond milk (240 ml/ 8 fl oz)
• ¹/₃ cup Erythritol or Swerve (67 g/ 2.4 oz)
• 2 tbsp rose water (30 ml)
• 1 tsp ground cardamom
• 1 tsp sugar-free vanilla extract
• Optional: slivered pistachios and whipped cream for topping

Instructions

1. To make the saffron water, put the saffron in a small bowl or cup. Add ice cubes (crushed ice is best) and leave to infuse for about ten minutes or until the ice has completely melted. The gradual melting of the ice will bring out the color and aroma of saffron.

2. In a small bowl, sprinkle the gelatin over ¹/₄ cup (60 ml) of cold water and let stand for about 5 minutes.

3. Meanwhile, combine the heavy cream, almond milk and sweetener in a small saucepan. Heat up over a medium heat, stirring until sweetener is fully dissolved.

4. Remove the saucepan from the heat add the vanilla extract, cardamom, rose water, saffron water and gelatin. Whisk together gelatin and cream mixture until thoroughly incorporated.

5. Pour into individual serving glasses (about ¹/₂ cup/ 120 ml) and refrigerate for at least 2 hours or until set.

6. Store in the fridge for up to 4 days. Optionally, top with whipped cream and slivered pistachio nuts, and decorate with dried rose petals.

7. Tip

   You can make 2 layers of panna cotta: The first layer flavored with vanilla, and the second layer flavoured with saffron, rose water and cardamom. To make the vanilla layer, divide the mixture between the glasses. Let cool to room temperature, then place them in the fridge for at least 30 minutes or until the panna cotta starts to set.

8. Add another layer of saffron, cardamom and rose water infused panna cotta.

9. Once you add the second layer, place in the fridge for 2 hours, or until filly set.

Nutrition per serving, about ½ cup

Carbs 4%Protein 6%Fat 90% of calories

Net carbs

2.2 g

Total carbs

13 g

Fiber

0.2 g

Sugars

1.9 g

Protein

2.8 g

Fat

19.5 g

Saturated fat

12.1 g

Calories

200 kcal

Sodium

44 mg · 1.89% RDA

Magnesium

9 mg · 2.37% RDA

Potassium

104 mg · 5.19% EMR

Nutrition by ingredient

Per about 1/2 cup	Net carbs	Protein	Fat	kcal
Saffron, dried, spices	0 g	0 g	0 g	0
Ice cubes	0 g	0 g	0 g	0
Gelatin powder, thickening agent, unsweetened	0 g	1.6 g	0 g	6
Water, still	0 g	0 g	0 g	0
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.3 g	1 g	19 g	183
Almond milk natural (unsweetened)	0.2 g	0.2 g	0.5 g	6
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	2
Rose water	0 g	0 g	0 g	0
Cardamom powder, spices	0.1 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Total	2.2 g	2.8 g	19.5 g	200

Serving size about 1/2 cup

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free

• Recipe can be made dairy-free or coconut-free.