Green Tea Matcha Panna Cotta (keto, sugar-free)
This Matcha Panna Cotta recipe offers a refreshing take on the classic Italian panna cotta, infused with the vibrant flavor of matcha green tea.
Made with only 5 ingredients, this recipe is incredibly easy to follow. Simply combine everything in a saucepan, heat it gently, and then chill it for a delightful dessert.
Plus, it is sugar-free and keto-friendly! Enjoy the luxurious creaminess of panna cotta without compromising on your health goals.
The recipe requires:
5 Ingredients
Active cooking time: 15 minutes
Chill time: 6 hours
Total cooking time: 6 hours 15 minutes
Table of Contents
Why you will love this!
- Perfect Proportions: I’ve meticulously measured the ingredients to ensure the luxuriously creamy texture that panna cotta is famous for.
- For Matcha Lovers: Experience the bright, matcha earthy flavor that perfectly complements the panna cotta’s smooth richness.
- Keto & Diabetic-Friendly: Celebrate this beautiful dessert guilt-free! This recipe is naturally sugar-free, with only 1g net carbs per serving, making it ideal for keto and diabetic diets.
- Full Control: Making it from scratch allows you to customize sweetness and choose high-quality matcha for the best flavor and health benefits.
- Party-Perfect Dessert: Impress your guests with minimal effort! Make this matcha green tea panna cotta in just 15 minutes the night before, making it the ideal dessert for a stress-free gathering.
Matcha Panna Cotta Recipe
Ingredients
To make this easy recipe, you’ll need 5 basic ingredients:
Heavy Cream: Creates a rich, velvety base of creamy panna cotta.
Milk: use unsweetened almond milk or other milk of choice (coconut, hazelnut, etc.). I prefer to use almond milk as it has the most neutral flavor. If you don’t follow a ketogenic diet, I recommend using whole milk.
Low-Carb Sweetener: Choose your favorite keto-friendly option, like erythritol, allulose, or monk fruit (I tend to use erythritol). Alternatively, use natural sweeteners like maple syrup, honey, or coconut sugar if you don’t restrict your carb intake.
Matcha Powder: this vibrant green tea powder adds stunning green color and unique, earthy depth to your panna cotta. Feel free to use either ceremonial-grade matcha (known for its finer texture and smoother taste) or culinary-grade matcha (more affordable and slightly stronger). Adjust the amount to your preference.
Gelatin: I prefer to use gelatin sheets for precise measurement in this recipe. I use Dr.Oetker gelatine sheets with 220-240 bloom strength. However, you can use gelatin powder as well, see my recommendations in the FAQ section.
+ cold water: to bloom gelatin.
Pure Vanilla Extract (optional): A touch of pure vanilla extract adds a wonderful depth of flavor.
*you’ll find the exact measurements in the recipe card below.
Equipment
To make this simple dessert you’ll need:
- Tall glass for gelatin sheets
- A cup + milk frother to make a matcha tea concentrate
- Medium saucepan
- Spoon or spatula
- Serving cups/glasses/glass jars/silicone molds
Instructions
Step 1: Bloom gelatin
Fill a tall glass with water and submerge the gelatin sheets for 5-10 minutes, or until soft.
Step 2: Make panna cotta base
In a saucepan, combine heavy cream, milk, and sweetener. Turn on the medium heat, and stir constantly until the sweetener dissolves. The mixture should be hot but not boiling.
Step 3: Make matcha tea concentrate
In a cup, combine matcha powder with 2-3 tablespoons of the hot milk mixture from the saucepan. Froth with your electric frother until light and bubbly.
Step 4: Add gelatin and matcha
Next, remove the gelatin from the water, and gently squeeze out excess water.
When the cream mixture has reached 50-60 degrees C (122-140 degrees F) add gelatin and pour in matcha mixture. Stir until everything is combined.
If the mixture is too cold, turn on the medium-low heat. Don’t boil!
Step 3: Chill
Pour the mixture into serving glasses/cups or molds. Let it cool a bit to room temperature, then transfer to the fridge for 4-6 hours or until the panna cotta is fully set. Ideally, let it chill in the fridge overnight for the best texture.
Enjoy delicious and creamy Matcha Panna Cotta!
Tips for the best results
Bloom gelatin properly: Follow package instructions for the perfect setting.
Correct temperature: Let the milk mixture cool slightly before adding gelatin (around 50-60°C/122-140°F).
Gelatin ratio: follow my precise measurements to create the best creamy dessert.
Whisk it smooth: Avoid lumps by whisking the cream mixture thoroughly while heating.
Strainer for silk: Strain the mixture for an extra smooth texture.
Quick Warm Dip: Briefly dip molds in warm water to loosen the panna cotta before unmolding on a serving plate. Avoid holding it too long to prevent melting.
Panna Cotta: troubleshooting
Toppings
Top your vibrant panna cotta with:
- Matcha Powder: Dust the top of the panna cotta for a pure matcha experience.
- Fresh berries: blueberries, strawberries, raspberries, and fresh fruits: sliced mango, or pineapple add sweetness and pop of color.
- Mint leaves bring a refreshing touch.
- Black sesame seeds or chocolate shavings add texture.
- Drizzle with berry sauce, caramel, or your favorite jam (strawberry chia jam or blueberry jam).
Get creative and enjoy!
More Matcha Recipes
Homemade Matcha Latte (hot or iced)
Matcha Coconut Panna Cotta with agar agar (vegan)
Matcha Chia Pudding: Simply add a little bit of matcha to the basic chia pudding recipe.
FAQ
Try these keto recipes next:
Thank you for giving this recipe a 5-star review!
Matcha Panna Cotta
Keto Matcha Panna Cotta! An easy 5-ingredient sugar-free recipe for a vibrant green twist on the classic. Сreamy & delicious!
Ingredients
- 1 cup (250 g) heavy cream
- 1/2 cup (125 g) almond milk, unsweetened
- 3 tbsp. (50 g) erythritol
- 2 (4 g) gelatin sheets + cold water
- 1 tsp. matcha powder
Instructions
- Fill a tall glass with water and submerge the gelatin sheets for 5-10 minutes, or until soft.
- In a saucepan, combine heavy cream, milk, and sweetener. Turn on the medium heat, and stir constantly until the sweetener dissolves. The mixture should be hot but not boiling.
- In a cup, combine matcha powder with 2-3 tablespoons of the hot milk mixture from the saucepan. Froth with your electric frother until light and bubbly.
- Next, remove the gelatin from the water, and gently squeeze out excess water.
- When the cream mixture has reached 50-60 degrees C (122-140 degrees F) add gelatin and pour in matcha mixture. Stir until everything is combined. If the mixture is too cold, turn on the medium-low heat. Don't boil!
- Pour the mixture into serving glasses/cups or molds. Let it cool a bit to room temperature, then transfer to the fridge for 4-6 hours or until the panna cotta is fully set. Ideally, let it chill in the fridge overnight for the best texture.
Enjoy delicious homemade Matcha Panna Cotta!