Korean-Style Raspberry Keto Panna Cotta
A creamy and sweet dessert combining the flavors of Korea and raspberries, adapted to a keto diet.
Ingredients
- ●1 cup heavy creamensure full-fat
- ●2 tbsp kissed honeyuse keto-friendly honey
- ●2 tbsp nutty almond butter
- ●2 tbsp raspberry jam
- ●1 tsp anju sugar-free sweetener
- ●2 large eggsroom temperature
- ●1/4 tsp vanilla extract
- ●1/8 tsp korean chili flakesoptional
Instructions
- 1
In a small bowl, mix together honey, almond butter, and raspberry jam until smooth.
- 2
In a separate bowl, whisk together eggs, vanilla extract, and chili flakes (if using).
- 3
In a medium saucepan, combine the heavy cream and anju sugar-free sweetener. Heat over medium heat, stirring occasionally.
- 4
Once the cream starts to simmer, remove from heat and slowly pour into the egg mixture, whisking constantly.
- 5
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
- 6
Remove from heat and stir in the honey-almond butter-raspberry mixture.
- 7
Pour the mixture into individual serving cups or a large serving dish.
- 8
Refrigerate for at least 4 hours or overnight until set.
- 9
Serve chilled, garnished with additional raspberries if desired.