Chocolate Panna Cotta with 35% Cream

Name: Chocolate Panna Cotta with 35% Cream
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 1 dish
Ingredients: 35% cream; 99% chocolate; Erythritol; Gelatin

Cream and chocolate provide fat, while the small protein content and moderate portion help keep carbohydrates controlled. Gelatin creates a tender firm texture without flour.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: 35% cream	35% cream	Ingredient quantity for 35% cream in ml
Include ingredient: 99% chocolate	99% chocolate	Ingredient quantity for 99% chocolate in g
Include ingredient: Erythritol	Erythritol	Ingredient quantity for Erythritol in g
Include ingredient: Gelatin	Gelatin ↺	Ingredient quantity for Gelatin in g

	Product release:	618
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

4 15
		5
	Chill in the refrigerator	4
	Mix	5
	To boil	5

Macronutrients in 100 g

Proteins	5.1
Digestible proteins	0.1
Fats	36.2
Plaid	1.6
Net carbohydrates	3.1
Calories	368 kcal
Indexes
Glycemic index	3.9
Glycemic load	0.2
Insulin index, II	11.3
Disease inflammatory index, DII	-0.01
Antioxidant, ORAC	5 049

Calories per dayGenderGrowth

Weight loss	Detention	Set
38%	27%	23%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (1)
Add more proteins

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	79102931784848
B2	26312457111
D	1414141422
B12	998871
B4 (Choline)	7991542
B5	6651031

Minerals

Nutrient	% of RDA
Collagen	44444444227
Iron	3114925175
Fluorine	16161666?16
Phosphorus	15151521115
Copper	1313122784
Magnesium	1216143986
Potassium	912111486
Zinc	7971522
Manganese	7981173
Calcium	666665

Lipids

Nutrient	% of RDA
Palmitic acid (Saturated)	132132132202?263
Stearic acid (Saturated)	30383850?75
Cholesterol	292929116?58
Alpha-linolenic acid (Omega-3)	16241929139
Lauric acid	88101585
Linoleic acid (Omega-6)	7111018?21

Amino acids

Nutrient	% of RDA
Proline	13141332?9
Glycine	131313393913

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

645

Servings: 3 (1 serving ≈ 206 gram)

Digestion time: 3 hour

Recalculate the sweetener. (Erythritol)

Soak the Gelatin (8 g) in ice-cold water for 5 minutes. Heat the 35% cream (450 g) without boiling, add Erythritol (40 g) and 99% chocolate (120 g), and stir until melted.

Squeeze out the soaked Gelatin and mix it into the hot chocolate mixture until smooth. Divide it between three molds.

Refrigerate the panna cotta for at least 4 hours until fully set.

(6)

Published: 23.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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