This pumpkin panna cotta recipe is made possible with my all-time favorite sweetener, Lakanto, the sponsor of this recipe post. All opinions are entirely my own.
This no-bake Pumpkin Pie Panna Cotta is keto-friendly, low-carb, nut-free, and requires just 30 minutes of prep time! This classic panna cotta recipe is one of my fall favorites! It’s easy to make, super versatile, and works well with a variety of diets.
I especially love this easy keto fall recipe because there are easy substitutions that can be made to make this dessert dairy-free, vegetarian, and vegan!
What is panna cotta?
Panna cotta is a delicious dessert that originated in Italy. It’s creamy and thickened with gelatin and can be served in a number of different flavors. Common choices include chocolate, various fruits, caramel, and in this case, pumpkin!
Keto pumpkin pie panna cotta is absolutely bursting with flavor. It’s loaded with delicious ingredients that provide those yummy autumnal hints that we all love!
This tasty dish is perfect for dessert at any time of the year, but it will work especially well as one of your no bake Thanksgiving desserts!
Why panna cotta is the easiest keto dessert to make
I LOVE making this healthy panna cotta recipe for so, so many reasons. To name just a few:
- It takes virtually no effort to make with minimal time prepping anything in the kitchen. Simply follow the easy instructions of heating the mixture, then pour the liquid mixture into ramekins, then transfer them to the refrigerator to chill, and…. that’s all. (This recipe contains 3 steps. That’s about as easy as it’s going to get for a low-carb dessert recipe.)
- It is truly fail-proof. You really can’t mess it up. Even if the consistency after chilling isn’t totally perfect, the flavor will still be amazing.
- Panna cotta ingredients are inexpensive. Unlike many keto desserts that require expensive flours, panna cotta contains only a few ingredients that do not cost much and, if you cook keto desserts often, you likely already have all of the ingredients in your kitchen right now.
Made with Lakanto Monk Fruit Sweetener
This pumpkin panna cotta wouldn’t be possible without Lakanto Monk Fruit Sweetener.
This sweetener is the BEST sugar substitute for a long list of reasons, but especially because the taste is unparalleled. With so many other low-carb sweeteners, baked goods wind up with a slightly “off” taste. That is NOT the case with Lakanto.
This keto sweetener is super easy to incorporate into recipes, as it uses a 1:1 ratio to sugar! It’s low-carb, calorie-free, GMO-free, AND it won’t spike blood sugar.
There are two versions of this Lakanto sweetener: Classic and Golden.
Classic is typically used in place of white sugar, and Golden in place of brown. However, they can absolutely be used interchangeably! I used Classic for this sugar free pumpkin panna cotta, but either version will work just fine.
Lakanto definitely helps to make this the best panna cotta recipe around!
As a Real Balanced reader, you can enjoy the sweetener for 20% off! Use code “REALBALANCED” at checkout.
Materials needed to make pumpkin panna cotta
Buy Now →
Buy Now →
Buy Now →Sugar free panna cotta dessert
In addition to monk fruit sweetener, this pumpkin pie panna cotta recipe uses ingredients that include heavy cream, pumpkin puree, gelatin powder, and pumpkin pie spice.
The end result will leave you totally in the mood for autumn, absolutely craving a second dish!
Storing keto pumpkin pie panna cotta
Making this pumpkin panna cotta recipe is literally SO easy. It requires just 20 minutes of prep time, making it a super quick dessert to whip up.
If you wind up with extras or choose to batch-cook this dish, be sure to store any extras in the refrigerator.
For ultimate freshness, lightly cover ramekins of panna cotta with foil and enjoy within 3-4 days.
Net carbs in low carb panna cotta
This keto-approved panna cotta recipe stays true to its promise. With only 2.8g net carbs per serving, it’s a fantastic dessert option for low carb dieters!
Panna cotta calories
Per serving, each ramekin of panna cotta contains 377 calories. You can find the full nutrition info in the nutrition label below the recipe instructions in the recipe card.
How to make panna cotta (with pumpkin!)
To a saucepan over medium heat, add heavy cream, pumpkin puree, monk fruit sweetener, and gelatin powder.
Heat mixture and whisk frequently, until ingredients are well-combined, about 6-7 minutes.
Reduce heat to medium-low, whisk in pumpkin pie spice and vanilla extract and continue to heat mixture for an additional 2-3 minutes.
Remove pan from heat and allow mixture to sit at room temperature to cool slightly for 10 minutes.
Whisk mixture thoroughly before pouring mixture into ramekins. Transfer ramekins to refrigerator to chill for 2 hours.
When it comes time to serve, add a sprinkle of cinnamon atop ramekins.
This healthy pumpkin pie panna cotta recipe is compliant with SO many diets
- Keto and Low-Carb: This pumpkin panna cotta only contains 2.8g net carbs per serving. It’s keto and low-carb approved!
- Primal: The ingredients in this dish follow primal guidelines.
- Gluten-Free: This keto panna cotta is free of all gluten products.
- Grain-Free: Similarly, this dessert is grain-free.
- Nut-Free: This sugar free panna cotta includes zero nuts or nut ingredients. It’s safe for those with nut allergies and intolerances.
- Coconut-Free: Low carb panna cotta does not include coconut.
- Dairy-Free: By simply substituting non-dairy milk, like unsweetened coconut milk (from a container), this pumpkin pie panna cotta recipe is suitable for those who do not consume dairy products.
- Paleo: By replacing heavy cream with a non-dairy milk that is paleo-friendly, this recipe is paleo-compliant.
- Egg-Free: This recipe does not require the use of eggs.
- Refined Sugar-Free: Thanks to Lakanto Monk Fruit Sweetener, refined sugar is not present within this recipe.
- Vegetarian and Vegan: By substituting in vegan gelatin powder and dairy-free milk, this recipe can be made without the use of animal products, making it safe to consume for vegetarians and vegans.
Ingredient substitutions for keto pumpkin pie panna cotta
Heavy Cream Substitution: Half-and-half can be substituted in at a 1:1 ratio for heavy cream, but note that doing so will change the nutrition info, especially the carb content, considerably.
Dairy-Free Substitution: To make this recipe dairy-free, you can substitute in unsweetened coconut milk (from a container, not a can) or, if you do not have nut allergies, unsweetened almond milk, but note that the less fat content in the dairy-free milk you use, the softer the resulting panna cotta will be. If you use dairy-free milk in your panna cotta, I would not suggest trying to unmold it from the ramekin prior to serving, as it will more than likely break apart.
Paleo Ingredient Substitution: To make this recipe paleo-compliant, simply replace the heavy cream with your favorite paleo-friendly non-dairy milk.
Vegan Ingredient Substitutions: Gelatin is an animal-based product. If you want a vegan keto panna cotta recipe, I would recommend trying this vegan gelatin powder and substituting in your favorite non-dairy milk for heavy cream. This vegan gelatin powder is already sweetened with erythritol and stevia, so I would suggest lessening the total amount of monk fruit sweetener added to this recipe if you decide to go this route. Note that I have not personally tested the substitution for the vegan gelatin in this recipe, but I wanted to offer it as an option for my vegan readers.
Classic Monk Fruit Sweetener Substitution: Instead of classic monk fruit sweetener, you can substitute in Lakanto Golden Monk Fruit Sweetener at a 1:1 ratio.
How to serve pumpkin panna cotta
Do I need to add anything to panna cotta immediately before serving? I love to add a sprinkle of cinnamon atop my ramekins of pumpkin panna cotta when they are ready to be served.
Other fun serving options:
- Instead of a sprinkle of cinnamon, sprinkle pumpkin pie spice on top after chilling and prior to serving the panna cotta.
- Make homemade keto whipped cream and add a dollop on top of each ramekin of panna cotta.
- Drizzle Lakanto Caramel Syrup atop the panna cotta.
- Indulge your love for chocolate by sprinkling shavings from a sugar-free chocolate bar on top of the panna cotta after chilling and before serving.
How do I unmold panna cotta from a ramekin to serve? If you want to serve each individual panna cotta on a plate or dish, be sure to grease each ramekin before pouring the liquid mixture into it to ensure it is easy to remove after chilling. Before trying to unmold the panna cotta, I suggest lightly dampening the serving plate you plan to use, which will help to move the panna cotta with ease if it does not land where you’d like it to. If you are having trouble doing this, place individual ramekins in a warm water bath to slightly loosen up the gelatin, then press gently on the side of the panna cotta and it should release.
Try these nut-free keto desserts next!
If you enjoyed this nut free sugar free panna cotta, you will love these other easy nut free keto desserts!
- Low Carb Pumpkin Mousse
- Chocolate Strawberry Panna Cotta
- Pumpkin Cheesecake Bars
- Keto Cinnamon Dolce Latte
Looking for more free recipes?
Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Pumpkin Pie Panna Cota
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 ramekins 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Description
This no-bake Pumpkin Pie Panna Cotta is keto-friendly, low-carb, nut-free, and requires just 30 minutes of prep time! This classic panna cotta recipe is easy to make, super versatile, and works well with a variety of diets.
Ingredients
- 1 ⅔ cups (400mL) heavy cream
- ⅔ cup (160g) pumpkin puree
- ¼ cup (48g) classic monk fruit sweetener
- 1 tbsp + 2 tsp (17g) gelatin powder
- ½ tsp pumpkin pie spice
- ½ tsp pure vanilla extract
Optional Garnish:
- ¼ tsp cinnamon
Instructions
- Panna Cotta: To a saucepan over medium heat, add heavy cream, pumpkin puree, monk fruit sweetener, and gelatin powder. Heat mixture, whisking frequently, until ingredients are well-combined, about 6-7 minutes. Reduce heat to medium-low, whisk in pumpkin pie spice and vanilla extract and continue to heat mixture for an additional 2-3 minutes. Remove pan from heat and allow mixture to sit at room temperature to cool slightly for 10 minutes.
- Whisk mixture thoroughly before pouring mixture into ramekins. Transfer ramekins to refrigerator to chill for 2 hours.
- Final Steps: Serve panna cotta chilled with sprinkle of cinnamon on top.
Recipe Notes:
Heavy Cream Substitution: Half-and-half can be substituted in at a 1:1 ratio for heavy cream, but note that doing so will change the nutrition info, especially the carb content, considerably.
Dairy-Free Substitution: To make this recipe dairy-free, you can substitute in unsweetened coconut milk (from a container, not a can) or, if you do not have nut allergies, unsweetened almond milk, but note that the less fat content in the dairy-free milk you use, the softer the resulting panna cotta will be. If you use dairy-free milk in your panna cotta, I would not suggest trying to unmold it from the ramekin prior to serving, as it will more than likely break apart.
Paleo Ingredient Substitution: To make this recipe paleo-compliant, simply replace the heavy cream with your favorite paleo-friendly non-dairy milk.
Vegan Ingredient Substitutions: Gelatin is an animal-based product. If you want a vegan keto panna cotta recipe, I would recommend trying this vegan gelatin powder and substituting in your favorite non-dairy milk for heavy cream. This vegan gelatin powder is already sweetened with erythritol and stevia, so I would suggest lessening the total amount of monk fruit sweetener added to this recipe if you decide to go this route. Note that I have not personally tested the substitution for the vegan gelatin in this recipe, but I wanted to offer it as an option for my vegan readers.
Classic Monk Fruit Sweetener Substitution: Instead of classic monk fruit sweetener, you can substitute in Lakanto Golden Monk Fruit Sweetener at a 1:1 ratio.
Size Of Ramekins: I use 4 oz ramekins for this recipe. If you use smaller or larger ramekins, note that the serving size will change.
Unmolding Panna Cotta Prior To Serving: If you want to serve each individual panna cotta on a plate or dish, be sure to grease each ramekin before pouring the liquid mixture into it to ensure it is easy to remove after chilling. Before trying to unmold the panna cotta, I suggest lightly dampening the serving plate you plan to use, which will help to move the panna cotta with ease if it does not land where you’d like it to. If you are having trouble doing this, place individual ramekins in a warm water bath to slightly loosen up the gelatin, then press gently on the side of the panna cotta and it should release.
Storage: Gently cover ramekins with foil and store panna cotta in refrigerator and enjoy within 3-4 days.
Keywords: keto pumpkin pie panna cotta, pumpkin panna cotta, pumpkin panna cotta recipe, no bake keto dessert
Another flavorsome recipe! Yum! Yum!