Spiced Gingerbread Panna Cotta with Cranberry Gelée

A silky, cozy holiday dessert with warm gingerbread spices layered under a bright, tart cranberry gelée.

It’s elegant, unexpected, low-carb, gluten-free, keto-friendly — and looks like a dessert from a high-end boutique restaurant. Only 4g of net carbs per serving. See nutrition facts below.

Ingredients:

Gingerbread Panna Cotta Layer

• 1½ cups heavy cream
• ½ cup unsweetened almond milk
• ¼ cup allulose
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ tsp ginger, powder
• ¼ tsp nutmeg, ground
• ⅛ tsp clove, ground
• 1 packet unflavored gelatin (2 ½ tsp)
• 2 tbsp water

Cranberry Gelée Layer

• 1 cup fresh cranberries
• 3 tbsp allulose
• ¼ cup water
• 1½ tsp unflavored gelatin
• Optional: ½ tsp orange zest

---

*Affiliate partnerships may or may not generate earnings at no cost to you.

---

How to Make:

1. Make the Gingerbread Panna Cotta

1️⃣ In a small bowl, sprinkle gelatin over 2 tbsp cold water. Let bloom for 5 minutes.
2️⃣ In a saucepan, heat cream, almond milk, allulose, and spices over medium heat.
3️⃣ Do not boil — just heat until steaming.
4️⃣ Remove from heat and stir in vanilla + bloomed gelatin.
5️⃣ Whisk until fully dissolved.
6️⃣ Pour into glasses or ramekins and chill for 1 hour until slightly set.

2. Make the Cranberry Gelée

1️⃣ Simmer cranberries, allulose, and water for 6–7 minutes until berries burst.
2️⃣ Strain through a fine sieve to get a smooth liquid.
3️⃣ Sprinkle gelatin over the warm cranberry liquid and stir until dissolved.
4️⃣ Let cool 5 minutes (not too long or it will set).
5️⃣ Gently spoon or pour over the panna cotta layer.
6️⃣ Chill an additional 2–3 hours until fully set.

3. Garnish Suggestions (Optional but Gorgeous)

• Fresh cranberries
• Tiny rosemary sprigs
• Gold dust
• Orange zest curls

NOTE: This dessert looks magical in clear parfait glasses.

Nutrition Facts (per serving, based on 6 servings)

Calories: ~168
Fat: 14g
Carbs: 5g
Fiber: 1g
Net Carbs: ~4g
Protein: 3g