🌸 Keto Lavender Panna Cotta

Sweetened with Keystone Pantry Allulose

Delicate and silky, panna cotta is the perfect blank canvas for flavors like lavender. This version is made low-carb and sugar-free using Keystone Pantry Allulose, which mimics the sweetness and texture of sugar without the carbs or glycemic spike. It’s a dessert that feels luxurious, yet is incredibly easy to make.

🌿 Ingredients & Why They Matter

🥛 Base Ingredients

2 cups heavy cream
This is the foundation of the panna cotta. Heavy cream gives it a rich, velvety texture that melts in your mouth. It’s also low in carbs and high in fat—ideal for keto.

½ cup unsweetened almond milk
Almond milk lightens the texture slightly without adding carbs. It keeps the dessert creamy but not overly heavy.

⅓ cup Keystone Pantry Allulose
Allulose is the perfect sweetener for panna cotta—it dissolves cleanly with no grittiness and creates that classic custard-like smoothness. Plus, it won’t spike blood sugar or insulin levels.

1 ½ teaspoons culinary lavender (dried)
Lavender provides that gentle floral flavor—calming and fragrant without being overpowering. Be sure to use food-grade lavender, and go light: a little goes a long way.

1 ½ teaspoons vanilla extract
Vanilla balances the floral lavender and adds depth and warmth. It turns this panna cotta from good to gourmet.

1 packet (about 2 ¼ teaspoons) unflavored gelatin
Gelatin is what sets the panna cotta. It gives the dessert its signature wobble and silky texture. Make sure to bloom it first (see below) for smooth results.

2 tablespoons cold water
Used to bloom the gelatin before mixing it in. This ensures the gelatin dissolves completely and evenly.

👩‍🍳 Instructions

1. Bloom the gelatin:
   In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5–10 minutes to hydrate.

2. Infuse the cream:
   In a saucepan, combine heavy cream, almond milk, Keystone Pantry Allulose, and dried lavender. Heat gently over medium heat until it just begins to simmer. Do not boil. Once hot, remove from heat, cover, and let steep for 5–10 minutes, depending on how strong you want the lavender flavor.

3. Strain:
   Strain the mixture through a fine mesh sieve to remove the lavender buds.

4. Add gelatin:
   Return the strained mixture to the pan (off the heat) and stir in the bloomed gelatin until completely dissolved.

5. Add vanilla:
   Stir in vanilla extract.

6. Pour and chill:
   Divide the mixture into ramekins or small serving glasses. Chill in the refrigerator for at least 4 hours, or until set.

🌼 Optional Garnishes (Low-Carb Friendly)

• A dollop of whipped cream

• Fresh mint leaves

• A few fresh berries (like raspberries or blueberries)

• Edible flowers for extra flair

🧠 Nutrition (Per Serving, 4 servings)

• Calories: ~250

• Fat: ~25g

• Protein: ~3g

• Net Carbs: ~2–3g (mostly from cream and flavorings)

• Sugar Alcohols: 0g

✨ Why It Works

This panna cotta is all about balance—rich yet light, sweet yet floral, indulgent yet sugar-free. Keystone Pantry Allulose brings it all together by delivering the same sweetness and mouthfeel as sugar, without the metabolic downside.

It’s a dreamy springtime dessert that feels fancy but is secretly simple—perfect for brunches, garden parties, or a quiet evening treat.