“This keto eggnog panna cotta uses my Christmas eggnog to make a festive dessert. Be sure to allow them to set in the fridge before scattering over cinnamon!” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
As a bestselling cookbook author, food blogger, and professional recipe editor, I know what it takes to break into food writing. I’m not a celebrity — I had to work harder to get here, and that’s why I created these affordable e-books to guide and inspire you. Click on each image below to learn more:
 |
 |
The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.
More on Keto Eggnog Panna cotta…
This panna cotta is a delightful dessert that combines the richness of eggnog with the creamy texture of a traditional panna cotta.
FOLLOW MONYA:
-
-
-
-
-
This dessert offers a guilt-free indulgence for those following a low-carb lifestyle. The sweetness of the eggnog provides the perfect balance to the creaminess of the panna cotta. I reach for gelatine to make this irresistible treat. Sprinkle over a little cinnamon for a satisfying option for those seeking a low-carb, high-fat indulgence.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Eggnog Panna cotta, as well as all the Desserts on Fats of Life®.
Keto Eggnog Panna cotta
Per serving
Equipment
Ingredients
For the keto eggnog
- 200 g (7 oz) double cream
- 100 g (3.5 oz) unsweetened almond milk
- 1/4 tsp vanilla essence
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- 60 g (2 oz) powdered erythritol, confectioners'
- 3 egg yolks
- 1 tsp gelatine powder
- 80 g (2.8 oz) double cream, additional to whip
- 2 tots Brandy
- ground cinnamon, to sprinkle
Instructions
- Place the double cream and almond milk in a pan. Add the vanilla essence, ground cinnamon and a pinch of ground nutmeg. Bring to a light simmer, but do not allow to boil.
- In the meantime, whisk the egg yolks and sweetener together in a bowl.
- Boil the kettle and pour two tablespoons of hot water into a ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I place the ramekin inside a larger bowl and filled the larger bowl with more boiling water - this assists the gelatine dissolving).
- Leave for 3-5 minutes, using a chopstick or fork to mix several times. It must be completely dissolved and look like this before using. Set aside for now.
- Slowly drizzle the warm cream into the bowl of eggs, whisking continuously as you do so. This will temper the eggs.
- Return the whole lot into the pan - along with the gelatine mixture - and keep on a moderately low heat to safely cook the eggs without scrambling them. The best way to do this is to monitor the temperature using a probe in the mixture - it should not rise above 70°C (160°F). Whisk continuously (I advise using a silicon whisk to prevent scratching your lovely non stick pan). Maintain this temperature for 8-10 minutes.
- Strain the mixture into a bowl. There should be no 'bits' of egg caught in the strainer. If there is, its likely your mixture was too hot and you cooked parts of the egg. In that case (I am sorry to say), but your batch is ruined and will taste eggy. This is the same procedure one uses when making an ice-cream base - temperature control is important and there is little room for error.
- Make the sweetened whipped cream, by using an electric hand mixer to whip the cream and sweetener together until soft peaks form. Add the creamy cinnamon mix to the cream - along with the Brandy - and whip well to combine.
- Divide the mixture between four small dessert bowls and cover each one with clingfilm. Leave in the fridge to set for at least 4 hours. Before serving, scatter over a pinch of ground cinnamon before serving.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
* * *
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per serving
Calories 410Kcal / 1715kJ
Fat 40g
Carbohydrates 2.5g
Protein 4.7g
Allergens
Almonds
Milk
Egg
Sulphites (may be found in the gelatine)
See all the Desserts on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx