Monday, August 12, 2013


Here is my recipe for low carb pannacotta.  I pour mine into small glasses, which holds maybe 4 tablespoons. You will need to make one quantity of dark chocolate and one of white chocolate, allowing the first layer to set before pouring the second on top.

For one quantity, you will need:

2 teaspoons of gelatine powder dissolved in 2 tablespoons of boiling water (you may need to zap in the microwave if the water cools too quickly)
2 cups of full fat cream
2 teaspoons xylitol
100 gms  sugar free dark or white chocolate.
1 teaspoon of vanilla bean extract for the white layer

Heat the cream in the microwave until very hot, but not boiling.
Add the chopped chocolate and xylitol - return to microwave and heat in 30 second spurts, stiring the mixture until the chocolate has completely dissolved.
Add the gelatine mixture and stir well.
Pour into small glasses.  When the mixture has partially set in the fridge (approximately 90 minutes) prepare the second layer.

You only need to eat a small quantity of this dessert, as the fat in the cream makes you feel full.  From my research, animal fat is only unhealthy if eaten in conjunction with a high carbohydrate diet, which promotes inflammation.


  1. I need my carb for my marathon training but I will not pass this! Yum! Hahaha

  2. Looks delicious, Lisa! Thanks for pointing me towards this recipe. I haven't had a pannacotta for ages but absolutely craving some right now.

  3. PS: Lisa, I think i will try this recipe next week. If i do and it turns out well, will you mind if I share the recipe (with credits to you of course)?

  4. Sure you can. The chocolate I use is called "Sugarless Chocolate" and you can buy it at chemists and healthfood shops. Xylitol is a sweetener without a bitter after taste, trade name "Perfect Sweet"