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+ servings
a glass of sugar free panna cotta with raspberries

Sugar Free Panna Cotta

A Sugar Free Panna Cotta that is naturally sweetened and full of rich chocolate flavour.  Perfectly set with just the right amount of “wobble” - its light, creamy, smooth and velvety .
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 0 minutes
Fridge Time 5 hours
Total Time 10 minutes
Servings 4 people
Calories 415kcal
Author Kim


  • 2 gelatine leaves or sheets
  • 1 teaspoon Vanilla Essence
  • 2 cups 500 ml Heavy Cream or Thickened Cream
  • ¼ cup Monkfruit Sweetener
  • ¼ cup Unsweetened Cocoa Powder

To Decorate

  • Cocao Nibs or shaved chocolate on top
  • Fresh Raspberries


  • Fill a large bowl with 2 cups tap water and 4 – 6 ice cubes, and et them melt to make the water cold. Alternatively, use cold water that’s been refrigerated. Place the gelatine leaves in cold water to soak and soften. (approx 5 to 7 minutes)
  • Add the Vanilla, cream, monkfruit sweetener, and cocoa powder to a pot on high heat, stirring gently until the sweetener dissolves.
  • Using your hands, squeeze all the water out of gelatine leaves, and add the softened gelatine to the pot of hot panna cotta mixture. Whisk constantly for a minute or two (whilst still on the heat) until combined.
  • Strain the mixture through a fine mesh sieve into 4 small serving glasses.  This helps to create a silky smooth dessert. (This step can be skipped if you don't have a sieve - the chocolate bits will just become part of the dessert!)
  • Cover with plastic wrap or place glasses into an air tight container and store in the fridge to set for 4 to 5 hours.
  • To serve, decorate with cocoa nibs and raspberries.


  1. Gelatine Leaves: I use the brand McCormick.  Alternatively you could use 2 teaspoons of powdered gelatine, although I personally find that the gelatine leaves or sheets as they are sometimes called, tend to work better at setting the panna cotta.
  2. Sweetener: Whilst I used granulated Monkfruit sweetener, you could substitute any granulated sweetener so long as it measures like sugar.
  3. Cream: Also known as heavy cream in the U.S. or thickened cream in Australia
  4. Cocoa Powder: As this is a chocolate dessert, its ideal to use a good quality chocolate powder.  Cocoa powder is unsweetened and doesn’t contain any refined sugars.  I generally find it in the health food aisle at the supermakets.
  5. Make Ahead: These are great to make ahead the day before you need them
  6. Storage: Keep them covered with plastic wrap in the fridge and consume within 4 days


Calories: 415kcal | Carbohydrates: 39g | Protein: 2g | Fat: 45g | Saturated Fat: 28g | Fiber: 38g