Keto Matcha Green Tea Panna Cotta with Coconut Milk

This Keto Matcha Green Tea Panna Cotta with Coconut Milk is a creamy and indulgent dessert that's low in carbs and rich in healthy fats. The subtle, earthy flavor of matcha pairs perfectly with the creamy coconut milk, creating a dessert that's as delightful to the palate as it is to the eyes.

Course Desserts

Cuisine Italian Fusion

Keyword Coconut Milk Panna Cotta, keto dessert, Keto Matcha Dessert, Low-Carb Panna Cotta, Matcha Panna Cotta

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 230kcal

Equipment

Small bowl
Medium saucepan
Whisk
Measuring cups and spoons
Serving glasses or ramekins

Ingredients

1 ½ cups full-fat coconut milk
½ cup heavy cream
¼ cup erythritol or sweetener of choice
2 tsp matcha green tea powder
1 tsp vanilla extract
2 ½ tsp unflavored gelatin powder
3 tbsp water

Instructions

In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
In a medium saucepan, combine the coconut milk, heavy cream, erythritol, and matcha powder. Whisk the mixture over medium heat until the erythritol has dissolved and the matcha is fully incorporated, ensuring no lumps remain.
Once the mixture is warm, add the bloomed gelatin and vanilla extract. Whisk until the gelatin has fully dissolved into the mixture.
Remove the saucepan from heat and allow the mixture to cool for a few minutes.
Pour the mixture into four serving glasses or ramekins. Tap the glasses gently on the counter to remove any air bubbles.
Refrigerate the panna cotta for at least 4 hours, or until set.
Serve chilled, garnished with a sprinkle of matcha powder or a few berries if desired.

Notes

Ensure your matcha powder is of high quality for the best flavor.

If you prefer a sweeter panna cotta, adjust the amount of erythritol to taste.

For a dairy-free version, replace the heavy cream with an additional 1/2 cup of full-fat coconut milk.

Nutrition