Keto Love Trio: Coffee Panna Cotta, Almond Bon-Bons, Chocolate Mousse: only 4g carbs for ALL THREE!!!!
Make your loved one a super-happy Valentine indeed with this incredible trio of SUGAR FREE desserts. Each one is pure LCHF heaven. Loaded with good fats. No sugar whatsoever. Very, very low in carbs indeed. And if you’ve landed here by chance and you don’t care about carbs, don’t be put off – you will not believe how good they are until you try them.
What other ‘diet’ on earth lets you eat tasty food and incredible desserts such as these? None. I repeat. None! Sceptics who argue that keto is too restrictive and you miss out on good foods, should really think again. Just look at these for goodness’ sake! Total yummy indulgence, but healthy and guilt-free. Diet? What ‘diet’?
Keto Love Trio: Coffee Panna Cotta, Almond Bon-Bons, Chocolate Mousse. Why have one when you can have all three?
As love is in the air with Valentine’s Day just around the corner, I thought I’d make my ketohusband something special. He’s not the romantic type. At all. But make him a dessert and he goes all gooey-eyed and loved up. Whoever said that the way to a man’s heart is through his stomach, was not kidding. 
So. What better way to wish him a Happy Valentine’s Day than to present him with -not one, not two – but THREE desserts on one plate? And in my usual easy-peasy style, each of these desserts required very little effort. They can all be prepared in advance. The only trouble is finding somewhere cool but out of sight, so as not to spoil the surprise…
How to Make my Keto Love Trio: Coffee Panna Cotta, Almond Bon-Bons, Chocolate Mousse.
I have posted 3 separate recipes so that you can save and/or print each one individually.
A tip for you: If you don’t want to buy Sukrin icing ‘Sugar’, you can make your own easily, by powdering erythritol and pure stevia powder in a ratio of 3 tbsp:1/2 tsp.
Happy Valentine’s!
I hope my Keto Love Trio: Coffee Panna Cotta, Almond Bon-Bons, Chocolate Mousse will be a LOVE TKO for you!
Coffee Panna Cotta couldn’t be simpler. 5 minutes of simmering time and it’s ready. I used Agar Agar instead of gelatine. 1g is difficult to weigh, so if you don’t have precision scales (U.S. option HERE), just measure 1/4 tsp. Agar seems to come in different strengths, depending on the brand, so if you want to make sure you get a good ‘wobble’ on the panna cotta, you should use the same one I did (link is in the recipe). This recipe makes 4 small portions, as part of the trio of desserts. If you intend to make the Coffee Panna Cotta on its own, I suggest you pour it into 2 serving moulds (remember to double the macros), rather than 4.
- Yield: 4
- Serving: 1
- Calories: 352
- Fat: 38g
- Net Carbs: 1g
- Protein: 1g
- 300ml double cream
- 20ml espresso or strong coffee
- ½ tsp vanilla paste (make your own)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1g (1/4 tsp) agar agar (U.S. option HERE)
- place all ingredients in a small, heavy-base pan over high heat, whisking from time to time.
- when little air bubbls begin to form around the edge, turn heat down to minimum, add agar and whisk.
- gently simmer the panna cotta for 5 minutes to activate the agar, whisking continuously.
- pour into ramekins or similar moulds.
- refrigerate for at least 4 hours before serving.
Almond Bon-Bons are tiny little biscuits shaped like balls. I made thins as well, just for variety. They add a bit of crunchy texture and they’re great for dunking. The recipe makes 24 bon-bons and thins. For macro calculation purposes, I counted 3 per serving. I used a little lupin flour in my recipe. If you have a peanut allergy, you should be cautious about lupin flour. I would recommend replacing it with more almond flour, weight for weight.
- Yield: 24
- Serving: 3
- Calories: 42
- Fat: 3g
- Net Carbs: 1.2g
- Protein: 3.3g
- 40g fine almond flour (U.S. option HERE)
- 10g lupin flour (U.S. option HERE) (International option HERE - use sponsorship code CmV5vIU8 for 5% discount)
- 20g unsalted butter (melted)
- 1 egg white
- 40g Sukrin icing 'sugar'
- ¼ tsp vanilla extract (U.S. option HERE) (or make your own)
- pre-heat oven to 160C fan (180C static).
- mix melted butter, fine almond flour and lupin flour.
- whisk egg white until it starts to thicken, then add icing 'sugar' and vanilla extract and whisk until stiff peaks form.
- combine the two mixes and take small amounts to form 24 little bon bons (about 2cm diameter).
- place bon bons on an oven tray lined with parchment paper, flattening half of them to make really thin circles (about 2mm thick).
- bake 8-10 mins until golden.
- let thins/bon bons cool down completely before removing from tray.
Chocolate Mousse is just to die for. No kidding. You’ll be in heaven as you eat this. Tons of good fats, none of the nasties and mouthwateringly delicious.
- Yield: 4
- Serving: 1
- Calories: 329
- Fat: 33g
- Net Carbs: 2g
- Protein: 5g
- 2 egg yolks
- 1 egg white (whisked to stiff peaks)
- 150g Mascarpone
- 100g double cream (whipped)
- 15g (3 tbsp) unsweetened dark cocoa (U.S. option HERE)
- 30g (4 tbsp) Sukrin icing 'sugar'
- beat egg yolks with icing sugar and sieved cocoa with a spoon until you obtain a smooth, dense paste.
- add mascarpone and whisk until smooth.
- incorporate whipped cream, then gently add the whisked egg white, making sure you keep the air in.
- spoon or pipe mousse into individual serving moulds.
Enjoyed this post? I really value your feedback! Please leave me a comment. If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. Thank you! 🙂
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Hi! I love your recipes!
I wonder why are you not using gelatin for the panna cotta. Just if there’s any specific reason for that.
Sorry, I just saw you were using agar
Hi Marta, thank you for your comment. You make a valid point. I use both powder gelatine and agar, depending on the recipe. Many people refuse to use gelatine because of how it’s derived, so my using agar gives people a choice.
Hi, I want to make these, but lupin flour is not easily available. Is there a substitute for Lupin Flour?
Hi, you can replace lupin flour with fine almond flour or even ground almonds in these bon-bons.