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Keto Almond Panna Cotta Recipe


Atkins Keto Almond Panna Cotta
1.4g
Glucides nets Atkins™
Prep Time: 20 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.5g

Protein

15.1g

Fat

0.2g

Fiber

151.6kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1 cup Heavy Cream
  • 1 cup Almond Breeze Unsweetened Vanilla Milk
  • 2 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 2 tsp Pure Almond Extract
  • 1 1/2 tsp Gelatin Powder (Unsweetened)

DIRECTIONS

This light but aromatic dessert was created by chef Simpson Wong. Panna cotta is Italian for "cooked cream." After two weeks or when you move to Phase 2, you can garnish the dish with 1/3 cup skinned, sliced almonds. Be sure to use unflavored, unsweetened almond milk. This dessert needs to chill for at least 4 hours.
 
  1. Pour 1/2 cup of heavy cream into a bowl. Sprinkle with gelatin and let stand until softened.
  2. Combine the remaining heavy cream with the almond milk in a small saucepan. Heat over medium flame until small bubbles begin to form along the sides of the pan. Pour over the gelatin mixture, Add sugar substitute and stir to mix evenly.
  3. Once the mixture is cool, stir in the almond extract. Pour 1/3 cup of the mixture into each of 6 plastic cups or decorative molds. Cover with plastic wrap and refrigerate overnight or until set, at least 4 hours.
  4. To serve, invert each panna cotta on a plate. Garnish with optional sliced almonds.

Cooking Tip

We love the idea of customizing this naturally keto and low carb recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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