Step into the smooth and delightful world of Carnivore Yogurt Panna Cotta! This panna cotta is the perfect balance of rich heavy cream and tangy full-fat Greek yogurt, creating a texture so perfect you’ll think it was crafted by the best carnivore master chefs.
Now, before you start thinking this is some fancy-schmancy, complicated dessert, let me assure you—it’s as easy to make as it is to eat. Plus, it’s unsweetened and unflavored, making it a top contender for those on a strict carnivore diet (as long as you’re cool with dairy). And for my keto friends, I’ve got some sweetening and flavoring hacks at the end that’ll make your taste buds sing.
My private Finnish keto and carnivore community went wild over this recipe, so I’m confident you’ll be just as excited about it! So, roll up those sleeves and get ready to impress yourself (and maybe a few lucky friends) with this super creamy, slightly tangy, and utterly delightful dessert.
FAQ: Carnivore Yogurt Panna Cotta
Got questions about my Carnivore Yogurt Panna Cotta? I’ve got answers! Whether you’re wondering if this creamy delight can double as a paperweight or how long your panna cotta takes to set, my FAQ section has you covered. Dive in for some helpful tips, absurd scenarios, and a whole lot of laughs!
Can I use low-fat yogurt instead of full-fat Greek yogurt?
First of all, why the heck would you want to? Full-fat Greek yogurt gives this panna cotta its rich, creamy texture. Plus, if you’re on a keto or carnivore diet—as I expect you are if you’re here—fat is your friend!
How long does it take for the panna cotta to set?
Depending on your patience, it takes at least about 4 hours in the fridge to set properly. Use this time to practice your panna cotta presentation speech or take a brisk, long walk to get some fresh air.
Can I add sweeteners or flavors?
Absolutely—if those are part of your diet! While the basic recipe is unsweetened and unflavored, be sure to check the Tips for Variations section at the end of this post for hand-picked ideas.
Help! My panna cotta didn’t set. What did I do wrong?
Did you forget to bloom the gelatin? Or maybe you were too impatient and didn’t let your panna cotta chill long enough? Another possibility is that you used hydrolyzed gelatin, which doesn’t thicken. No worries, just serve it as “avant-garde yogurt and cream dessert soup” and pretend it was intentional.
What’s the best way to unmold the panna cotta?
Dip the bottom of the bowl in hot water for a few seconds and then gently invert it onto a plate. If it doesn’t come out, just grab a spoon and eat it straight from the bowl. It tastes as good.
Can I make a giant panna cotta for a party?
Go big or go home! Just make sure you have a mold large enough, a fridge that can accommodate your ambitious creation, and plenty of extra time to let your giant panna cotta set. And maybe a forklift to serve it.
Can I use this panna cotta as a paperweight?
While it might not be the most practical paperweight, it could definitely hold down a few sheets of paper. Just be prepared for some puzzled looks from your coworkers. And for heaven’s sake, don’t let it spoil, or you will get some really strange looks!
Can I use this panna cotta as a stress ball?
While it might feel satisfying to squish, I recommend sticking to traditional stress balls. Plus, you wouldn’t want to waste such a delicious dessert!
Will this panna cotta help me achieve inner peace?
I can’t guarantee enlightenment, but a perfectly set panna cotta might bring you a moment of bliss and the famous carnivore zen. It’s worth a try!
Enjoy making and devouring your Carnivore Yogurt Panna Cotta!
Step-by-Step Instructions for Carnivore Yogurt Panna Cotta
Put 2 tablespoons of cold water in a small bowl.
Add 2 teaspoons of gelatin powder.
Let it sit for about 5 minutes to bloom. Think of it as the gelatin’s beauty nap.
While the gelatin is blooming, pour 1 cup (240 ml) of heavy cream into a saucepan.
Bring it to a boil over medium heat, stirring occasionally like you’re conducting a creamy symphony.
Once you see the first bubbles…
…remove the saucepan from the heat. No need to start a bubble bath here.
Add the bloomed gelatin to the hot cream.
Stir until the gelatin is completely dissolved, like a magician making it disappear.
Add 1 cup (240 ml) of full-fat plain Greek yogurt to the cream and gelatin mixture.
Whisk gently until well combined. It’s a yogurt and cream dance party!
Ready and smooth.
Pour the mixture into small serving bowls or ramekins. (I use silicone muffin cups; they are super handy!)
Refrigerate your panna cottas for at least 4 hours, or until set. Consider this the panna cotta’s chill-out day.
Chilled and set—and ready to be devoured.
To serve, you can either present the panna cotta directly in the bowls or unmold them onto serving plates. To unmold, dip the bottom of the bowl—or, in this case, muffin cup—in hot water for a few seconds and then gently invert it onto a plate.
Voilà, dessert magic!
Yum!
How I Came Up with This Easy Carnivore Panna Cotta Recipe
This recipe has been a long time in the making—or at least the idea of it has been marinating for a while. It all started on the beautiful island of Santorini, Greece. My friend ordered a Greek yogurt panna cotta with red wine syrup for dessert, and I snagged a spoonful. Despite its sugary nature, it was refreshingly delicious! From that moment, I was determined to create a keto-friendly version of this yogurt panna cotta with red wine syrup.
Months, and eventually years, flew by, and I still hadn’t tackled the recipe. In the meantime, I ditched the keto lifestyle and embraced a strict carnivore diet. A few months ago, I even gave up sweeteners, which used to be my daily companions!
But this week, while sifting through my recipe idea list for what to publish here on my blog, I once again stumbled upon my long-postponed keto yogurt panna cotta with red wine syrup plan. Eureka! Inspiration struck: why not make a carnivore dessert out of it? No red wine, no sweeteners, just the pure, unadulterated bliss of cream and yogurt, held together by some trusty gelatin powder.
After pondering over the measures, I was ready to conduct my first experiment, yet again camera in hand to document the process. And voilà! The result was exactly what I had hoped for: a creamy yet slightly tangy panna cotta that held together beautifully, was spoonable, and an absolute delight to eat!
I posted the recipe also in my private Finnish keto and carnivore community, and boy, did the members love it! Here’s a photo from my member Tove, featuring her panna cotta with a bit of my erythritol and stevia-based sweetener, plus a few drops of orange and lemon oil:
Here’s the recipe for you to enjoy:
Carnivore Yogurt Panna Cotta
Step into the smooth and delightful world of Carnivore Yogurt Panna Cotta! This panna cotta is the perfect balance of rich heavy cream and tangy full-fat Greek yogurt, creating a texture so perfect you’ll think it was crafted by the best carnivore master chefs.
Now, before you start thinking this is some fancy-schmancy, complicated dessert, let me assure you—it’s as easy to make as it is to eat. Plus, it’s unsweetened and unflavored, making it a top contender for those on a strict carnivore diet (as long as you’re cool with dairy). And for my keto friends, I’ve got some sweetening and flavoring hacks at the end that’ll make your taste buds sing.
My private Finnish keto and carnivore community went wild over this recipe, so I’m confident you’ll be just as excited about it! So, roll up those sleeves and get ready to impress yourself (and maybe a few lucky friends) with this super creamy, slightly tangy, and utterly delightful dessert.
Ingredients
- 2 tablespoons cold water
- 2 teaspoons gelatin powder
- 1 cup = 240 ml heavy cream
- 1 cup = 240 ml thick full-fat plain Greek yogurt
Instructions
- First, combine the water and gelatin in a small bowl. Let the mixture sit for about 5 minutes to bloom.
- While the gelatin is blooming, pour the cream into a saucepan. Bring to a boil over medium heat, occasionally mixing.
- When you see the first bubbles, remove from the heat.
- Add the bloomed gelatin to the hot cream. Stir until the gelatin is completely dissolved in the cream.
- Add the yogurt to the cream and gelatin mixture. Whisk gently until well combined.
- Pour the mixture into small serving bowls, ramekins, or silicone muffin cups.
- Refrigerate for at least 4 hours, or until set.
- To serve, you can either serve the panna cotta directly in the bowls or unmold them onto serving plates, especially if you use muffin cups. To unmold, dip the bottom of the bowl or muffin cup in hot water for a few seconds and then gently invert it onto a plate.
Recommended Products
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Great Lakes, Beef Gelatin, 16 Oz 4-Pack, Kosher, Paleo-Friendly, Keto Certified, Gluten Free, Non-GMO
Keto Tips and Variations for Your Panna Cotta
Ready to jazz up your Carnivore Yogurt Panna Cotta? My Tips for Variations section has got even the pickiest needs covered! Whether you’re craving a hint of sweetness or simply fancy more flavor, these keto-friendly tweaks will take your dessert from classic to creative.
Sweet Tooth Satisfiers:
Powdered Erythritol: Add 1/4 cup (60 ml) of powdered erythritol to the cream while heating. It dissolves easily, doesn’t become gritty, and provides a mild sweetness without the carbs.
Allulose: Add 1/4 cup (60 ml) allulose to the cream before heating it. You’ll end up with a smooth, non-gritty sweetness. Allulose is great because it behaves like sugar and doesn’t have any aftertaste.
Monk Fruit: Mix in 10—20 drops of liquid monk fruit for a natural sweetness. Try flavored versions, too!
Stevia: Add 1/4 teaspoon of pure stevia powder—or 10 drops of pure stevia extract—to the cream. Be careful not to overdo it, as stevia is usually 300 times sweeter than sugar. Again, feel free to experiment with flavored stevias.
Flavor Fiesta:
Pure Vanilla Powder: Use 1/2 teaspoon of pure vanilla powder (ground vanilla bean) for a mouth-watering, elegant flavor. Vanilla powder beats any vanilla extract, which always has some off-notes. If you are a real purist, omit the sweeteners and use only vanilla powder. Its naturally sweet taste will pamper your taste buds!
Lemon Zest: Add the zest of one organic lemon (and maybe a few drops of pure lemon oil) to the cream as it heats for a refreshing citrus twist. Just strain the zest out before adding the gelatin, or place the zest in a stainless steel mesh tea ball, which is easy to fish out.
Pumpkin Spice: You know me—no dessert recipe is complete without a pumpkin spice variation! Stir in 1/2 teaspoon of homemade pumpkin pie spice into the cream for a warm, autumnal flavor. Perfect for a fall-inspired dessert—or any time of the year if you’re a true fan of pumpkin spice anything.
Chocolate Chip: Sprinkle 1 tablespoon of grated extra-dark chocolate on each serving after pouring the mixture into serving bowls. Gently mix with a spoon to distribute the chocolate—do not mix too vigorously, so the chocolate doesn’t melt into the hot mixture. This is the perfect dessert for satisfying your chocolate cravings.
Fresh Berries: Top your panna cotta with a handful of fresh berries like raspberries, blueberries, or strawberries for fruity tanginess and bright color.
Mocha Delight: Add 1 teaspoon of instant coffee or espresso powder to the cream as it heats. Proceed with the recipe as usual. Right before serving, sprinkle some unsweetened cocoa powder on top of each serving. The perfect dessert for coffee lovers is ready!
Red Wine Syrup: If you want to bring my original idea of keto yogurt panna cotta with sugar-free red wine syrup to life, this variation is for you! Sweeten the panna cotta with 1/4 cup (60 ml) of powdered erythritol or allulose. Once your panna cottas are chilled and set, prepare the red wine syrup: In a small saucepan, combine 1 cup (240 ml) of dry red wine (with or without alcohol) and 1/4 cup (60 ml) of allulose. Cook over medium-high heat until the mixture reduces by half and thickens slightly. This takes about 10—15 minutes. Let the syrup cool completely. When ready to serve, drizzle the syrup over your panna cotta servings. Enjoy this gourmet dessert without the extra sugar!
Feel free to mix and match these sweeteners and flavors to create your perfect keto yogurt panna cotta! And don’t forget to check out my other keto panna cotta recipes!
General Prattling
This week was quite the rollercoaster! I started off working hard on tasks for my Finnish clean keto online store. Then came Wednesday, my son’s 14th birthday. He invited only his best friend, and they indulged in keto treats I made according to my son’s wishes, plus some organic homemade popcorn that I whip up once a year for his birthday. This time, I used tallow for the first time ever to make the popcorn, and it worked remarkably well!
But alas, immediately after the birthday fun—and cleaning—I started feeling achy all over. The next night was pure agony, and I spent most of the following day in bed. I suppose I caught the flu. I blame my deviation from the strict carnivore diet—too much coffee and some sugar-free milk chocolate—and down I went for a day and a half. However, I bounced back quickly and was my energetic, healthy self after just a day and a half of misery. Ages ago, when I was on a vegetarian or standard Western diet, it took me at least a week to recover from the flu!
God Bless Santorini…
I have not found news since the earth quakes struck the island.
Probably due to the fact I am in Canada.
I hope everyone is safe and will be able to go home soon.
Other than that…this Panna Cotta sounds marvelous.
I am going to prepare it several ways!
Thank you, Elviira.
Thank you for your kind words, Gladys! I hope everyone in Santorini is safe too. Enjoy making the panna cotta!