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
Problem 1. Panna cotta won't set
Reason 1: The Temperature Was Too Hot
The milk mixture needs to cool slightly before adding the gelatin. If it’s too hot, the gelatin won’t set properly. Aim for around 50-60°C (122-140°F).
Fix:
- Scrape the panna cotta mixture back into a saucepan.
- Prepare additional gelatin by following the package instructions for blooming (soaking in cold water). Prepare additional gelatin by following the package instructions for blooming (soaking in cold water). You’ll likely need:
- 1 leaf: If the panna cotta has partially set.
- 2 leaves: If the panna cotta is completely loose and doesn’t hold its shape at all.
- Gently heat the panna cotta mixture over low heat, stirring constantly until the extra gelatin dissolves completely.
- Once dissolved, pour the mixture back into your molds and refrigerate until set.
Reason 2. Not enough gelatine.
If you don’t add enough gelatine, the panna cotta will be too jiggly and won’t set properly. My recipe uses just enough gelatine to hold the milk mixture together and panna cotta has a creamy texture.
Fix: the same as written above (reason 1).
Problem 2. Panna Cotta is too stiff.
Reason. Too much gelatine.
Sometimes, you might end up with a panna cotta that’s a bit too firm or rubbery, more like milk jello.
Fix: While it won’t have the classic panna cotta wobble, it’s still delicious! Here are your options:
- Enjoy it As-Is: The good news is the flavor isn’t compromised. You can still enjoy the panna cotta as a firmer dessert.
- Adjust for Next Time: Simply use less gelatin next time you make panna cotta, following the recipe’s recommended amount.
- Remolding for Rescue (Optional): This method requires a bit more effort but can save the texture.
- Dip the molds briefly in warm water to loosen the panna cotta. Gently unmold it into the saucepan.
- Prepare some additional cream or milk in a saucepan, and add extra liquid. Heat it gently, whisking until all the ingredients are fully incorporated. Avoid boiling.
- Pour the mixture back into the molds and refrigerate for at least 4 hours, or until fully set. You’ll have a softer panna cotta consistency this time.
Problem 3. Panna Cotta is lumpy
Reason. Lumps can form if the sweetener or gelatin doesn’t dissolve completely.
Fix: Make sure you whisk the milk mixture thoroughly and constantly while it heats to dissolve the sweetener and gelatin completely.
Tip for Extra Smoothness: Pour the panna cotta mixture through a fine-mesh sieve before adding it to the molds. This will remove any stray lumps that may have formed.
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
How to store panna cotta?
Store panna cotta in the fridge in an airtight container or covered in plastic wrap for up to 3 days for maximum freshness.
Can I make panna cotta ahead of time?
Yes, you definitely can!
For maximum freshness, it’s ideal to make the panna cotta one day in advance.
However, it can be prepared up to 3 days ahead of time. Just remember to wrap it tightly in plastic wrap or store it in an airtight container to prevent fridge odors from affecting the panna cotta’s flavor.
Matcha Panna Cotta: nutritional information
Servings: 5
Total carbohydrate 1 g
Dietary fiber 0 g
Total sugars 0 g
Net carbs 1 g
Total fat 17 g
Saturated fat 11.7 g
Cholesterol 67 mg
Sodium 32 mg
Calcium 97 mg
Potassium 63 mg
Nutritional disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
Can I use gelatin powder in this recipe?
While I prefer the precision of gelatin sheets for this recipe, you can substitute them with gelatin powder. Here’s how:
Sprinkle the measured powder over cold water in a small bowl (use 5-6 g of water for each gram of gelatin powder, in this case, it means 20-24 g + 4 g gelatin powder).
Let it sit for 5-10 minutes. The powder will absorb the water and become clumpy. This is called “blooming.”
Once bloomed, follow the instructions from the recipe.
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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!