Creamy Panna Cotta with Raspberry Coulis: THM S, Low Carb, Keto

June 18, 2025 Jennifer Overstreet

Creamy Panna Cotta with a Raspberry Coulis

Looking for a dessert that feels fancy but is secretly so simple to make? This creamy panna cotta with raspberry coulis is just the thing. It’s rich, velvety, and perfectly sweet without any sugar. Plus, it’s Trim Healthy Mama S-friendly, low-carb, and completely gorgeous for serving guests or treating yourself.

Why You’ll Love This Recipe

No special ingredients needed

Just a few steps and minimal cooking

Elegant and light—perfect for summer

THM S-friendly and low carb

Ingredients

For the Panna Cotta:

1 cup heavy cream

1 cup unsweetened almond milk

2½ to 3 tablespoons unflavored gelatin (depending on how firm you like it)

⅓ cup Swerve or other THM-approved sweetener

2 teaspoons vanilla extract

For the Raspberry Coulis:

1 cup fresh or frozen raspberries

3 tablespoons water

1 teaspoon lemon juice

¼ to ½ Cup of sweetener, to taste

Instructions

Step 1: Heat the Cream

In a saucepan over medium-low heat, warm the heavy cream, the rest of the almond milk, sweetener, and vanilla. Do not let it boil.

Step 2: Once warm, whisk in the gelatin until completely dissolved.

Step 3: Pour and Chill

Pour the mixture into ramekins, jars, or silicone molds. Let them chill in the fridge for at least 4 hours, or until set.

Step 4: Make the Raspberry Coulis

In a small saucepan, combine the raspberries, water, lemon juice, and sweetener. Simmer over medium heat for 5–7 minutes, gently smashing the berries with a spoon. The longer you simmer, the thicker it gets.

You can strain the sauce through a mesh sieve for a smooth coulis or leave it slightly chunky. Let cool.

Step 5: Serve

Top each panna cotta with a spoonful of raspberry coulis before serving. Add a fresh raspberry or mint sprig for extra flair!

Tips & Variations

Want it dairy-free? Try full-fat canned coconut milk instead of heavy cream.

Use strawberries, blackberries, or a mix of berries for a different twist on the coulis.

Set in jars for easy meal-prep desserts or use molds for a more classic, plated presentation.

THM Notes:

This dessert is a perfect THM S treat. The heavy cream brings that satisfying richness, and the raspberry coulis keeps it light and fruity. Taste and adjust the sweeteners to your liking!

Have you tried panna cotta before? Leave a comment below and let me know if you made this recipe—and don’t forget to pin it for later!

Print Pin

Creamy Panna Cotta with a Raspberry Coulis

Course Dessert

Diet Diabetic

Servings

Author Jennifer Overstreet

Ingredients

1 C Heavy Cream
1 C Unsweetened Almond Milk
2 1/2-3 T Gelatin
1/3 C Sweetener
2 t Vanilla

Raspberry Coulis

1 C Raspberries, I used fresh
3 T Water
1 t Lemon Juice
1/4-1/2 C Sweetener

Instructions

Place all of the panna cotta ingredients, except the gelatin, to a medium saucepan over medium, to medium low heat. Whisk everything together. Add the gelatin. whisk until dissolved.
Pour into containers of choice. I used 4 jelly size canning jars.
Refrigerate until firm. Make the raspberry coulis. Place all of the ingredients in a saucepan. I just used the same one I cooked the panna cotta in. Bring to a boil. Allow to thicken as much as you want.
Strain if desired.
Pour evenly on top of the firm panna cotta. Keep in fridge until ready to eat.