Low Carb Blackberry Chocolate Panna Cotta

http://www.djfoodie.com/Blackberry-Chocolate-Panna-Cotta

Photo by Aubrey F.
Adapted from djfoodie.com

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

10

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

10

servings

Adapted from djfoodie.com

Ingredients

  • 12

    ounces (336g) regular cream cheese (not low fat)

  • 3

    tbsp, plus 1 tsp (57g) blackberry preserves

  • 3

    tbsp (42g) butter

  • 3

    tbsp (15g) unsweetened cocoa powder

  • 2

    tbsp (24g) erythritol

  • 1

    tsp (4g) vanilla extract

  • 1

    packet (about 2 1/4 to 2 1/2 tsp, total) (7g)

  • 10

    drops (.4g) liquid stevia

  • 1

    cup (237g) water

Directions

Using an electric mixer, combine cream cheese, room temperature butter, and vanilla extract together. Empty Knox gelatin package and erythritol into a measuring jug. Bring water to a boil and add to knox gelatin and erythritol. Stir well for 30-45 seconds. Pour warm water into cream cheese and butter mixture. Using an elextric mixer, mix together water, gelatin, and cream cheese mixture until smooth. Once the mixture is smooth, add cocoa powder and mix again to combine. Divide mixture between 10 well-greased cupcake tray molds. Chill in the refridgerator for 15-20 minutes. Take cupcake tray out of the refrigerator and add 1 tsp. blackberry preserves per panna cotta. Mix the blackberry into the panna cotta well. Return cupcake tray to the refrigerator and chill overnight. Remove panna cottas by flipping cupcake tray over (you may have to use a spoon to loosen the top edges). Serve! Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 156.2 15.8g 2.9g 6.45g 1.6g 2.4g 2.45g

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: