Savory Panna Cotta with
Recipe type: Appetiser
Cuisine: Italian American
Serves: 2 portions of each flavor
Cooling, nourishing and creamy, this Keto Savory Pannacotta is an unusual appetizer to delight your senses and your body in hot Summer days!
  • 2 cups of homemade bone broth (look at video or use Emily's recipe)
  • ½ tsp Celtic Sea Salt
  • 10 leaves of fresh sage
  • 2 oz cream cheese, organic
  • ½ oz (14 grams) of Great Lakes Gelatin (get it HERE)
  • 2 cups of homemade bone broth (look at video or use Emily's recipe)
  • 1 inch Fresh Turmeric root OR 1 Tsp powdered turmeric (like THIS)
  • ½ tsp Celtic Sea Salt
  • 2 oz Coconut cream
  • ½ oz (14grams) of Great Lakes Gelatin (get it HERE)
  1. Make a large pot of bone broth, following the instructions in the video or using Emily's recipe HERE.
  3. For this recipe it really helps to have all your ingredients measured and ready before you begin, so you can work quickly and efficiently.
  4. Infuse 2 cups of broth with the sage leaves, by immersing the sage in the broth, placing it in a small sauce pan and simmering it on a very low flame for 5 minutes. Then let sit for additional 5 to 10 minutes.
  5. Strain the broth with a sieve and place back in to sauce pan.
  6. Place the cream cheese in the sauce pan, with the broth put back on a low flame and stir until well dissolved.
  7. Now add the gelatin slowly, dispersing it on top of the liquid and stirring with a whisk until completely dissolved.
  8. Now pour into your mold of choice.
  9. If you get lumps in your gelatin just strain the liquid through the sieve before pouring in to a mold.
  10. As the cream tends to separate and raise to the top, you can place the molds into an ice bath to prevent that from happening and to get an even texture.
  11. After the pannacotta is cooled you can refrigerate it for up to 3 days.
  12. To serve dip the mold in a bath of hot water for about 10 to 15 seconds then invert on a plate.
  13. Garnish with fresh sage leaves.
  15. Follow exact same directions as for the Sage Pannacotta, using the fresh grated turmeric root or turmeric powder to infuse the broth and the coconut cream.
Nutrition Information
Serving size: 1 panancotta Calories: 213 Fat: 19gr Carbohydrates: 3 grams NET Fiber: 0 Protein: 9 grams
Recipe by The Nourished Caveman at