Low Carb Blackberry Chocolate Panna Cotta

By aerin8

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

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

Details

Servings 10
Preparation time 15mins
Cooking time 15mins
Adapted from djfoodie.com

Preparation

Step 1

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