Ingredients:
- 1 cup unsweetened, chocolate almond milk cold
- 2 tsp unflavored gelatin powder
- 1 tsp instant espresso powder
- 1 scoop Mocha Keto Chow
- 1 1/2 cups heavy cream
- 4-5 drops liquid stevia optional
Directions:
- Lightly oil four 6-ounce teacups, dessert glasses or ramekins coconut oil cooking spray works well for this.
- Place the cold almond milk in a small saucepan and sprinkle gelatin over the surface. Let the gelatin sit on the cold milk until it has softened or “bloomed”, about two minutes.
- Heat the milk over low heat, stirring until all the gelatin has dissolved. The milk should be just below a simmer. Don’t allow the mixture to boil. Cool the mixture slightly.
- Place the mocha keto chow and espresso powder in a large mixing bowl. Whisk in the warm milk, stirring until the keto chow and espresso are completely dissolved.
- Whisk in the heavy cream, and the stevia if you are using it. You can taste the mix and adjust the sweetness to your liking.
- Divide the mixture between the prepared cups, cover with plastic wrap and chill overnight.
- When they are set the panna cotta can be served as is or gently loosened from their cups, turned out onto small dishes, and garnished with whipped cream, chocolate curls, or fresh berries.
Nutrition Facts
Creamy Mocha Panna Cotta
Serving Size
1 serving
Amount per Serving
Calories
352.1
% Daily Value*
Fat
33.3
g
51
%
Saturated Fat
20.8
g
130
%
Trans Fat
1.1
g
Polyunsaturated Fat
1.6
g
Monounsaturated Fat
8.65
g
Cholesterol
103.9
mg
35
%
Sodium
277.5
mg
12
%
Potassium
552.01
mg
16
%
Carbohydrates
5.5
g
2
%
Fiber
0.5
g
2
%
Sugar
2.9
g
3
%
Sugar Alcohol
1.43
g
Net Carbs
3.54
g
Protein
10.7
g
21
%
Vitamin A
1436.97
IU
29
%
Vitamin C
0.54
mg
1
%
Calcium
354.54
mg
35
%
Iron
1.15
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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