This chocolate mocha panna cotta is an easy treat to whip up and one that you can feel good about eating. Only 3.5g net carbs and Paleo too!
Lately I’ve been into chocolate mocha flavors. I was experimenting with yogurt pops and made an chocolate mocha one that was fab. But the weather is cooling down and I decided to play around with gelatin and came up with this low carb chocolate mocha panna cotta instead. It’s so good and only 3.5g net carbs!
Have you ever used gelatin? It has lots of health benefits and is great for gut health so that’s why I keep it around. Here is a nice article about the benefits of gelatin if you are interested. I like Great Lake gelatin (affiliate link) which comes from grass fed cows. It just seems like a cleaner product. But I also use regular grocery store brands when I run out of Great Lakes. I add it to smoothies too for protein and lately I’ve added it to my popsicles for a creamier taste.
To make this panna cotta you start by sprinkling your gelatin over a 1/2 cup of almond milk. I used a combination of almond milk and coconut milk because the almond milk has very little carbs and the coconut milk makes it creamier. You can also use heavy cream which is low in carbs and it will make it even more creamier. In a sauce pan, I simmered the rest of the almond milk, coconut milk, coffee granules, cocoa powder, Swerve sweetener and a bit of liquid stevia. At this point you want to taste the mixture to make sure it is sweet enough and alter as you see fit. Then you add the hot liquid and the gelatin mixture in a high speed blender and quickly blend. Pour into 4 serving bowls and refrigerate until set (about 2 hours or more).
Chocolate Mocha Panna Cotta
This recipe makes a great low carb dessert. I’ve just started experimenting with panna cottas. Last week I made a pumpkin one which was delicious. Next maybe a peanut butter and berry one? I don’t know but they are really good and I hope you like them as much as I did. Below is the nutritional information for 1 serving.
151 cals / 13.2g fat / 27.6g carbs / 24.1g fiber / 2.7g protein = 3.5g net carbs
If you are interested in using gelatin in other recipes, here a few for you to try.
- 1½ cup almond milk
- 1 Tablespoon gelatin
- 1 cup coconut milk
- ⅓ cup Swerve sweetener
- 2 teaspoon instant coffee granules
- 3 Tablespoons cocoa
- 6 drops stevia (optional)
- In a large bowl, add ½ cup of almond milk and sprinkle the gelatin evenly over the milk.
- While that is soaking, add your coconut milk, almond milk, coffee granules, Swerve, cocoa powder and stevia to a sauce pan.
- Mix and bring to a simmer and turn off the heat.
- Add your hot mixture and the gelatin mixture to a blender and blend on high for a minute.
- Pour into bowls and refrigerate until set (about 2 hours or more)