This low-carb vegan coffee almond panna cotta with mixed berry compote is a guilt-free dessert you’ll love. At under 75 calories and roughly 5 grams net carbs per serving, it’s light, silky and surprisingly indulgent despite being sugar-free.
How are your New Year goals going? For me, choosing better ingredients and smart swaps is key. As the family nutrition lead, I create recipes that are both healthier and satisfying. Having a sweet tooth doesn’t mean you must give up treats — just swap out a few ingredients for better options.
Traditional panna cotta relies on heavy cream and sugar. To make a vegan, dairy-free, low-calorie version, I replaced heavy cream with So Delicious Unsweetened Organic Almondmilk with Cashews and a touch of coconut milk. The result is a creamy, light panna cotta that’s perfect for dessert — and I won’t be surprised if you find yourself reaching for it any time you crave something sweet.
Choosing quality ingredients matters. I prefer organic, minimally processed products that are friendly to both your body and the environment. So Delicious Unsweetened Almondmilk with Cashews is organic, non-GMO, soy-free, dairy-free and gluten-free, with fewer than 50 calories per serving. It works beautifully here: the almond-cashew milk gives flavor and body while coconut milk adds richness without heaviness. Use vanilla for smoothies and parfaits; the unsweetened variety is great for desserts and savory dishes.
The mixed berry compote brings freshness, natural sweetness and fiber to the dessert. You can double the recipe — you’ll likely want seconds.
Decide ahead whether you’ll set the panna cotta in individual cups, bowls or molds. If you prefer not to unmold, a pretty glass works well.
Low carb coffee almond panna cotta — vegan, gluten free, sugar free
A delicious guilt-free dessert to satisfy your sweet tooth. Low carb, vegan, gluten free and sugar free.
Course: Dessert
Cuisine: Italian
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2 people
Calories: 75 kcal per serving
Author: Khushboo
Ingredients
For the panna cotta
- 1.5 cups So Delicious Unsweetened Organic Almondmilk with Cashews, divided
- ½ cup So Delicious Unsweetened Coconut milk
- 2 teaspoons instant coffee
- 4 teaspoons natural sweetener (or to taste)
- ¾ teaspoon agar agar powder *
- 1 teaspoon vanilla extract
Berry compote
- 1 cup mixed berries, divided
- 2 teaspoons lemon juice
- 2 teaspoons natural sweetener
- ¼ cup water
- ½ teaspoon cornstarch
- 2 tablespoons additional water (for cornstarch slurry)
Instructions
For the panna cotta
- Whisk ¼ cup almond-cashew milk with the agar agar powder in a small bowl and set aside.
- In a heavy-bottomed pan, combine the remaining almond-cashew milk, coconut milk, instant coffee, sweetener and vanilla. Heat over medium until it comes to a gentle simmer, stirring often.
- When it begins to simmer, add the prepared agar mixture and continue to simmer on low for 5–6 minutes, stirring frequently.
- Pass the mixture through a fine sieve to remove any undissolved agar for a silky texture.
- Pour into desired cups or molds. Let cool at room temperature for about 10 minutes, then cover and refrigerate for 3–4 hours until set.
For the mixed berry compote
- Whisk 2 tablespoons water with the cornstarch in a small bowl and set aside.
- In a small saucepan, combine ½ cup of the berries, sweetener, lemon juice and ¼ cup water. Reserve the other half of the berries to add later.
- Cook on low heat until the berries are tender and bubbling, about 5–8 minutes.
- Roughly mash the cooked berries with a fork or masher.
- Stir in the cornstarch slurry and cook for 2 minutes until slightly thickened.
- Add the reserved berries and cook for another minute. Remove from heat and transfer to a container; the compote will thicken further as it cools.
- Refrigerate until ready to serve.
Notes
To unmold: dip the cups briefly in warm water for 2–3 minutes, carefully loosen the edges with a knife without cutting through, invert onto a plate and gently tap or jiggle. The panna cotta should release easily.
Scoop the prepared berry compote over each panna cotta before serving.
If using agar flakes instead of powder, use 1.5 tablespoons of flakes. Adjust sweetener to taste. For a chocolate variation, omit coffee and add cocoa powder.
Choose any mix of berries you prefer for the compote.
Nutrition (per serving)
Calories: 75 kcal • Carbs: 8 g • Fiber: 3 g • Sugar: 3 g • Protein: 1 g
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