This Cranberry Panna Cotta brings the flavor of the holidays to a keto dessert favorite. If you are looking for a delicious little fat bomb that also looks gorgeous to serve after your meal then look no further.
Simple, easy, and fast to make, Cranberry Panna Cotta checks box after box on a holiday menu wish-list. It’s so simple to feed a crowd, plus you can make it in advance to reduce stress and ease up your kitchen workload on the day.
These Cranberry Panna Cottas are also a brilliant new way to use up cranberries after you’ve eaten your fill of Cranberry Sauce. The very underrated cranberry is transformed into a dessert star in just a few minutes and some chilling in the fridge.
Every time you have more heavy cream on hand than you need, grab some cranberries from the freezer and whip up some little glasses of deliciousness!
Cranberry Panna Cotta
Author: Carrie Brown | Prep time: 15 mins | Cook time: 15 | Total time: 30 mins + cooling time | Serves: 12
What You Need
- 6 oz / 170g fresh or frozen cranberries
- 3 oz / 85g allulose OR xylitol or erythritol
- ¼ cup / 2 fl oz. water
- 6 TBSP cold water
- 2 tsp. gelatin or agar agar
- 1 ½ cups / 12 fl oz. heavy cream
- ½ cup / 4 fl oz. almond milk OR sugar-free whole milk
- 1 tsp. vanilla extract
What You Do
- Put the cranberries, sweetener, and ¼ cup water in a pan, stir, and bring to the boil.
- Reduce the heat and simmer the berries for 10 minutes.
- Meanwhile put the 6 TBSP cold water in a small dish and sprinkle the gelatin evenly over the surface. Allow to stand for at least 5 minutes.
- Once the berries have simmered for 10 minutes, add the heavy cream and milk and stir well.
- Add the soaked gelatin and warm gently over a low heat until the gelatin is completely melted and combined.
- Carefully pour the mixture into a blender and blend until it looks smooth.
- Place a fine mesh sieve over a clean bowl – preferably with a pouring spout – and pour the blended mixture through the sieve to catch the cranberry seeds.
- Place your serving dishes or glasses onto a plate and then carefully pour the sieved mixture into your serving dishes or glasses.
- Carefully carry the plate to the fridge and leave for at least 4 hours to set.
- Just before serving remove from the fridge and decorate with whipped cream and sugared cranberries (coming soon!). I added a mint leaf to make it look extra pretty.
Top Recipe Tips
- The wider the dish you use for the water to soak the gelatin in, the easier it will be to sprinkle the gelatin evenly over it and make sure it all softens.
- Use beef gelatin as opposed to pork. I don’t have time to explain why, it’s long. Just trust me when I say that beef gelatin is more reliable. I have linked to the specific brand that I use.
- Do not simmer the cranberries for longer than 10 minutes because the panna cotta will set too firm.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More cranberry recipes
- More dessert recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
- Discounts on great keto products and resources.
Podcast Episodes and YouTube Videos
- Watch Yogi’s Cooking Videos
- Watch Carrie’s Cooking Videos
- Watch our Cooking Tips and Tricks Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.
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