Low Carb Cardamom & Rose Water Panna Cotta Tart. An elegant celebration of Spring. With only 2.2g net carbs per large slice.
Isn’t the keto community lucky? We can get to eat these lovely desserts in the knowledge that they’re actually nourishing and healthy. If you’d showed me this a decade ago, when I didn’t know about keto, I wouldn’t have believed it possible. It’s such a shame that so many people around the world still misunderstand keto/low carb living as being about self denial. If they could taste this, they would all make the switch!
My latest creation is an Eastern inspiration, with typical Persian flavours. Subtle, delightful and chic, this pretty cake is perfect for special occasions. It will impress anyone. Especially when you reveal that it’s sugar-free and low-carb.
Even though it looks difficult, with three different layers, let me assure that it really isn’t. You do need patience and time, however, as each layer needs to cool down properly before you move on to the next step. I suggest you bake the crust base one day, leave it in the fridge overnight, and carry on the following day.
How to Make Low Carb Cardamom & Rose Water Panna Cotta Tart
Begin with the tart base (obviously). Coconut flour, lupin or almond flour, butter, egg and sweeteners make up the main ingredients.
Once the crust has been chilling in the fridge for a while, you can pour in the middle layer. This is basically a cardamom-flavoured panna cotta, so super easy to make. Again, you must wait until it is fully set and well chilled before moving on.
The third and final layer consist of a rose water infused jelly. Again, quick and effortless.
MY TIPS: Leave the tart in the fridge as you pour each layer. That way you’ll avoid spillages. Be conservative when adding the rose water – it’s easy to overdo it and you may end up tasting perfume. Just keep adding until the flavour is right for you. The same applies for the cardamom powder you use for the panna cotta. Start with a little, taste and add more if necessary.
The final touch is a sprinkle of topping, if you choose to make it pretty. I used pistachio praline crumbs (lovely crunch addition), freeze-dried raspberry pieces (a bit of tangy sweetness) and edible rose petals. These are all entirely optional. You may well prefer Low Carb Cardamom & Rose Water Panna Cotta Tart naked.
They say patience is a virtue. You’ll need a fair amount of that for this sophisticated creation. But the result is more than worth it.
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- Yield: 8 slices
- Serving: 1 slice
- Calories: 313
- Fat: 27.5g
- Net Carbs: 2.2g
- Protein: 6.5g
- 80g fine coconut flour (U.S. option HERE)
- 50g fine almond flour (U.S. option HERE)
- 40g allulose (UK option HERE) or erythritol, (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- ½ tsp xanthan gum (U.S. option HERE)
- 100g unsalted butter (cubed and cold)
- 1 large egg (60g)
- 300g whipping cream
- 4g (1 tsp) gelatine powder (U.S. option HERE)
- ½ tsp pure stevia powder
- 1 tsp cardamom (fine powder)
- (optional) a little green food colouring paste (U.S. option HERE)
- 240g water
- 2 tsp gelatine powder
- 20g icing 'sugar' (U.S. option HERE, or HERE) or Make your Own
- 60g raspberries (about 12)
- 2 tsp rose water (U.S. option HERE)
- (optional) a little red food colouring paste (U.S. option HERE)
- see Sugar Free Pistachio Praline Sprinkles recipe
- place dry ingredients in a large mixing bowl and stir to combine; add whole egg (no need to beat first) and butter; grab and squeeze with your hand until a pastry dough forms - it will seem too dry at first, but will soften as the butter warms with the heat of your palm; shape it into a flattened ball.
- butter a 24cm/9.5" tart/flan mould well (U.S. option HERE), including the grooves, and dust with coconut flour, shaking off any excess.
- pre-heat oven to 160°C static.
- lay out a sheet of cling film and sprinkle a little coconut flour over it; dust the dough ball with coconut flour as well, place it in the centre and cover it with another sheet of cling film.
- flatten with a rolling pin to a disc 4cm/1.5” wider than your tart mould; flip the dough onto the tin and use your finger tips to mould it around the sides, ensuring no gaps or thin areas are present, or the liquid you’ll pour in later will seep out; curl the excess dough over and inwards, to create a thicker outer barrier.
- bake for 10-12 minutes or until you see the edges starting to brown.
- remove form oven, let cool completely, then keep it chilled in the coldest part of the fridge (usually the lowest shelf).
- pour 50g cold water into a small bowl and sprinkle the gelatine over it; stir immediately with a fork to prevent lumps forming.
- leave the gelatine to bloom while you heat whipping cream to just about simmering point.
- whisk in gelatine, stevia and cardamom, and simmer gently for 30 seconds.
- remove from heat and add a bit of food colouring paste if you wish to intensify the green.
- transfer to a pouring jug (best if Pyrex glass or similar, U.S. option HERE); leave until cooled enough to be refrigerated, then pour straight into the refrigerated tart base, in situ (to avoid spills).
- leave to set, preferably overnight.
- pour 100g cold water into a small bowl and sprinkle the gelatine over it; stir immediately with a fork to prevent lumps forming; leave to bloom.
- meanwhile, bring to the boil 140g water with all other ingredients, then reduce the heat, add bloomed gelatine and simmer for a few minutes until the raspberries have broken up and become mushy.
- sift to remove pulp and seeds, pressing hard with the back of a teaspoon to get all the juice out.
- sift the liquid a second time in case any seeds or pulp managed to get through.
- add the rose water (plus a bit of food colouring paste if you wish to intensify the pink/red colour), set aside to cool, then refrigerate for 10-15 minutes or until it begins to become viscous, then pour it over the set panna cotta layer - again, in situ to avoid spillages.
- once the jelly has set completely, remove the tart from its tin mould and decorate with a sprinkle of Sugar Free Pistachio Praline Crumbs, freeze-dried raspberry pieces and edible rose petals (all optional).
- serve chilled.
Pistachio Praline Sprinkles recipe
Rose Petals (U.S. option HERE)
Freeze-Dried Raspberry Pieces (U.S. option HERE)
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
I value your feedback! Please leave a comment below. And if you can, please share a photo of your masterpiece on social media with the hashtag #queenketo. Thank you! ♥