• 1 ½ cup heavy cream
  • 1 ½ cup full cream milk
  • 1/3 cup xylitol
  • 2 ¼ teaspoons gelatin
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ½ cup sugar-free raspberry jam
  • Raspberries for garnish


  1. In a sauce pan, combine the heavy cream and milk and let it heat up on a low flame.
  2. Add your xylitol and gelatin and let these two ingredients dissolve in the warm cream. Don’t let this mixture boil!
  3. Use a silicone whisk to stir everything together as you’re heating.
  4. Once everything is dissolved and an even consistency, turn off the heat and add vanilla extract.
  5. Grease 4 ramekins — or bowls, cups or martini glasses! — with some spray oil and evenly pour your panna cotta batter into each one.
  6. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  7. When ready to serve, wedge a knife along the sides of the sugar-free panna cotta and turn it over onto a plate.
  8. Top with sugar-free raspberry jam and a few fresh raspberries. Enjoy!