Christmas Trifle



  • 3 tbsp xylitol
  • 3 tbsp powdered gelatine
  • 100g strawberries, puréed


  • 8 egg yolks
  • 200ml cream
  • 200ml milk
  • 3 tbsp xylitol icing


  • 3 eggs separated
  • 100g cream cheese
  • 2 tsp orange extract
  • 40g xylitol
  • 120g coconut flour
  • ½ tsp baking powder
  • pinch salt

300g mixed berries

1½ cups cream, whipped


Preheat the oven to 170°C
Jelly base:
Put 3 cups of water in a pot, add the xylitol and gelatine, bring to a simmer and stir to dissolve. Remove from the heat and allow to cool slightly, then add the strawberry purée and stir well.
Pour the mixture into the base of a trifle dish and refrigerate until set.
Place the egg yolks in a bowl and beat until pale, add the warm milk and cream and beat to combine. Place in a pot over low heat, and stir until thickened. Allow to cool, then refrigerate until thick. Set aside until needed, stirring in the xylitol icing just before using.
Grease and line a baking dish. Whisk the egg whites until stiff and set aside.
In a separate bowl, whisk the egg yolks, cream cheese, orange extract and xylitol together. Fold the coconut flour, baking powder and salt into the yolk mixture. then fold the stiff egg white into the mixture, pour into the baking dish and bake for 20 min. Remove from oven, cool and cut into squares.
To assemble:
Top the set jelly with half the custard, sprinkle over some of the mixed berries, top with half the cake squares, then half the whipped cream. Add more berries, then add the rest of the custard, the remaining cake, another layer of berries and top with the remaining cream. Refrigerate for at least 2-3 hours.

Malva Pudding



  • 2 tbsp xylitol
  • 1 tbsp apricot jam diabetic
  • 2 eggs
  • 1 cup Almond flour
  • ½ cup fine Desiccated Coconut
  • 1 tsp bicarbonate of soda
  • pinch salt
  • 2 tbsp butter
  • 1 tbsp brown vinegar
  • ½ cup full cream milk


  • 1 cup fresh cream
  • ½ cup butter
  • 2 tbsp xylitol
  • 4 tbsp water


Preheat the oven to 190C
PUDIDNG: Beat the xylitol, jam and eggs together until fluffy and creamy. Mix the dry ingredients in a separate bowl.
Melt the butter in a small saucepan on medium heat. Add the vinegar and milk and stir. Remove from heat and add the milk mixture to the dry ingredients. Mix well.
Add the egg micture and mix well using a whisk or wooden spoon. Pour into an ovenproof dish and bake for 25-30 minutes. or until brown.
SAUCE: Melt all the ingredients together in a small saucepan on medium heat. Allow to simmer for 2 minutes, stirring constantly so that it does not boil over. Pour the sauce over the pudding as soon as it comes out of the oven.
Serve with whipped cream or The Ice Creamery banting ice cream.

Yogurt Cheesecake



  • 1 Cup Almond flour
  • 100 ml Desiccated Coconut
  • 60 ml butter, melted


  • 500 ml plain full cream yogurt
  • 250 ml cottage cheese
  • 100 ml xylitol
  • 60 ml lemon juice
  • 2 eggs
  • 20 ml gelatine


Preheat the oven to 180C
BASE: Mix all the ingredients together, and press down into your dish.
Be sure to use a medium sized glass or pyrex dish, as a baking pan will be too big and the ingredients will create a very flat cake.
FILLING: Melt the gelatine in a cup with 20ml of luke warm water. Blend all the ingredients together with a blender. Pour the filling over the base slowly then place in the oven and bake for 40 mins.
Switch off the oven and let the cheesecake cool down with the oven door open. Remove it from the oven and place it in the fridge to set for a further 2 hours.

Chocolate Cake


  • 1 Cup Almond flour
  • Pinch of Himalaya salt
  • ½ Cup coconut oil and ½ cup boiling water mixed together
  • 4 Eggs (separated)
  • 3 Tsp baking powder
  • 2 Tbl spoons Cacao powder


  • Sieve the dry ingredients together
  • Separate the egg yolks from the egg whites and beat the egg whites until stiff
  • Mix the egg yolks with the coconut oil mixture and beat well
  • Add the egg yolk mixture into the dry ingredients and mix well
  • Fold the egg whites into the mixture
  • Bake  @ 180° C for 30 min or until done


  • Mix 1 Cup boiling water with ½ Cup Xylitol
  • Boil until Xylitol is dissolved
  • Pour over the cake, when it has completely cooled down

Chocolate Topping:

  • 100g, 70 – 85 % Dark Lindt chocolate slab
  • 200 ml Cream
  • 4 tsp Xylitol
  • Melt all the ingredients over low heat until all the chocolate has melted. Spread the chocolate over the cake and store in the fridge

With compliments: FB How 2 lose a whole Vicky

Chocolate Date bites


  • 350g pitted dates, finely chopped
  • 50g butter
  • 1 egg, lightly beaten
  • 1 tablespoon cocoa powder
  • a pinch of salt
  • 125g almonds, roughly chopped


  • Heat the dates and butter in a saucepan until the dates are soft.
  • Pour the mixture into a bowl and allow to cool until it is just warm to the touch.
  • Slowly add the egg to the mixture and stir it in well. If the mixture is too hot you’ll end up with scrambled egg.
  • Mix in the cocoa powder, salt and nuts.
  • Roll into balls, then into your coating of choice.
  • Allow the date bites to cool and store in a sealed container, freeze.

Coating options:

  • toasted desiccated coconut
  • toasted sesame seeds
  • chopped nuts
  • cocoa powder



Cheesy bread


  • ½ block Philadelphia full fat cream cheese
  • 3 large eggs at room temp
  • 1 teaspoon cider vinegar

Blitz together in food processor and add:

  • 2 cups almond flour
  • 2 teaspoons of baking powder
  • 1 teaspoon mustard powder
  • 1 teaspoon of salt

Blitz for a few seconds and add

  • 1 cup cheddar cheese

Blitz again for a just a second or until all incorporated.  The cheddar cheese must no be mush.

Place mixture into a small bread tin and bake at 190C  for 45 minutes



Fish Pie

Ingredients: (serves 6) )

  • 400g tin of pilchards in brine
  • 1 chopped onion
  • 30 ml coconut oil
  • 30 ml coconut flour
  • 3 eggs
  • 250 ml ful cream milk
  • 250 ml grated cheese
  • salt
  • ground black pepper
  • 5ml oregano


  1. Preheat the oven to 180°C and grease a pie dish.
  2. Drain the pilchards and mash them with a fork.
  3. Lightly fry the onions in the coconut oil Add the onion to the fish and stir.
  4. Now add the coconut flour and eggs and stir well.
  5. Lastly, add the milk, cheese and seasoning.
  6. Pour all this into your pie dish and bake for 30 minutes.
  7. The pie firms up on standing, so leave it for 10 minutes before slicing.

Low Carb Rusks

Ingredients: (makes 24 )

  • 125g butter
  • 1 cup cream
  • 4 eggs
  • ¾ cup xylitol (or erythritol)
  • 1 cup milled flaxseeds
  • 1 cup desiccated coconut
  • 1 cup almond flour
  • 1 cup mixed seeds ( pumpkin, sunflower, sesame, flax)
  • 2½ teaspoon baking powder
  • salt to taste


  1. Preheat the oven to 180°C. Grease two small loaf pans.
  2. Whisk together the butter, cream and eggs.
  3. Stir in the rest of the ingredients until well combined.
  4. Divide the mixture between the loaf tins and bake for 30- 35 mins.
  5. Cut into slices and arrange flat on a baking tin. Dry out overnight in a cool oven or until try.
  6. Store in an airtight container.

Strawberry cream cheese energy bites

Ingredients: (makes 24 ice cubes)

  • ½ cup (70g) strawberries (fresh or frozen)
  • ¾ cup (150g) cream cheese, softened
  • ¼ cup (60g) butter or coconut oil, softened
  • 2 tablespoons powdered xylitol
  • 1 vanilla bean or ½ teaspoon vanilla extract


Leave the cream cheese and butter at room temperature until soft.

Wash the strawberries and remove green parts. Place in a blender for a smooth texture. Add the xylitol and vanilla and mix well. Add the butter and cream cheese and whisk until well combined. Spoon the mixture into silicon molds or ice cube trays. Place in the freezer for about 2 hours. When done, unmold and place in the fridge in a container.

Tomato Sauce

Ingredients: (makes 1½ cups)

  • 1x 410g tin tomato pureé
  • 2 tbs white vinegar
  • ¼ tsp fine white pepper
  • salt
  • ¼ tsp crushed garlic
  • 2 tbs xylitol
  • ¼ tsp psylliom husks


Place all the ingredients in a saucepan, except the psyllium husks. Simmer for 15 minute on low heat. Add the psyllium husks and remove from heat. Let it cool completely. Store in fridge in a glass jar for 7-10 days.

Butternut soup

Ingredients: (3x the recipe will make enough for 8 people)

  • 1kg butternut,cubed
  • salt
  • olive oil

Spread half of the butternut on a baking sheet, season with salt, drizzle with olive oil and bake for 1 hour at 200°C (or until golden brown)

  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 4 table spoons butter

Chop the veggies in small cubes and stir fry in butter (together with the other half of the raw butternut) until tender but firm. Cover with 800ml water and add the following spices:

  • salt and pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon nutmeg
  • 1 teaspoon tumeric
  • pinch of freshly grated ginger

Cook for 10 minutes and add the roasted butternut and 1 tin coconut cream. Use bamix (stick blender) or food processor to process until very smooth.

Enjoy with feta cheese and /or cubed fried bacon.

Honey Mustard Salad Dressing


  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • ¼ cup olive oil
  • juice of one lemon (about ¼ cup)
  • salt and pepper to taste
  • ½cup kombucha (optional)


  1. Place all ingredients in a resealable glass jar and shake well. Check for seasoning and adjust accordingly.
  2. Serve over salad greens immediately or store in an air-tight refrigerated container for up to 10 days.

Cheesy Eggplant Roll-Ups


2 cups ricotta cheese (or mascarpone)
1 cup mozzarella cheese
½ cup parmesan cheese
¼ cup basil
1 egg
1 tin chopped tomatoes (3 tbs xylitol)


1. Preheat oven to 175ºC.
2. Slice the ends the eggplants and slice them into 5mm slices and lay them out on a greased baking sheet.
3. Salt both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel.
4. Bake for 20 minutes, or until soft.
5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
6. Remove eggplant slices from the oven and turn oven to 200ºC.
7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
7. In a 11×17-inch baking sheet, pour ½  of tomato sauce, then add all the roll-ups seam down. Pour remaining tomato sauce, and top with basil and parmesan.
8. Bake for 25 minutes, or until cheese is melted and golden brown.
9. Enjoy!

Compliments of

Apple Tart


4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup xylitol
125g butter, melted
1 cup flour (½ almond flour + ½ coconut flour)
1 tin unsweetened pie apples                                                                                                                                                                                      1 cup milk lukewarm


½ cup butter
½ cup xylitol                                                                                                                                                                                                          ½cup cream


Preheat oven to 160°C. Grease a 20 cm x 20 cm baking dish .
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and layer the pie apples on top. Bake for approx 40 minutes or until the top is lightly golden.

Boil together all the ingredients for the topping for 5 minutes and pour over the hot tart after it is baked.

Serve with whipped cream.

Chocolate Mousse Tart



  1. 1½ cup almond flour
  2. 1 cup coconut flour
  3. 1/3 cup cocoa powder
  4. ½ cup xylitol (powdered in your coffee grinder)
  5. 6 tbs melted butter

Cream Cheese Layer:

  1. 250 g cream cheese (full cream)
  2. 2 tbs full cream milk
  3. 1/3 cup xylitol (powdered)

Chocolate Mousse:

  1. 200g dark chocolate (85% cocoa)
  2. 6 eggs (separated)
  3. 2 tsp coffee (25 ml boiling water)

Cream layer:

  1. 2 cups fresh cream
  2. ¼ cup xylitol (powdered)
  3. pinch of salt
  4. vanilla extract



  1. Mix all the dry ingredients. Combine with the melted butter and mix well
  2. Press the mixture into a baking dish and bake for 10 minutes at 180°C
  3. Cool completely

Cream Cheese layer:

  1. Mix all the ingredients in a bowl until light and fluffy
  2. Pour onto the cooled crust

Chocolate mousse:

  1. Beat the egg whites until stiff
  2. Beat egg yolk and coffee and add the melted chocolate
  3. Fold in the stiff egg whites
  4. Spread over the cream cheese layer

Cream layer:

  1. Combine all the ingredients and beat until stiff.
  2. Spread over the chocolate mousse layer

To finish the dessert, grate chocolate or sift cocoa powder over the top.

Banana Loaf


  • 2 very ripe bananas (mashed)
  • 1/3 cup melted butter
  • 1 tbs honey
  • 4 eggs
  • ½ tsp vanilla
  • 1½ tsp cinnamon
  • ½ cup coconut flour
  • ½ cup fresh cream
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup chopped nuts



  1. Preheat oven to 180°.
  2. Mix everything together in a medium bowl.
  3. Pour into a greased bread pan.
  4. Bake for 45 min until centre is set and top is golden.


Baked Sweet Potato Side Dish


1 large sweet potato (should make at least 3 x 250 ml cups of “mash”)

2 eggs

2 tbs coconut flour

1 tsp butter



Bake the sweet potato in the oven until soft.

Peel and mash the sweet potato.

Add the coconut flour, butter and salt.

“Mould” spoonsful of the mash onto a greased ovenproof dish. Use an egg ring to get perfect circles. Bake for 35 minute at 180 °C, or until the cakes brown on top.

Enjoy as a side dish or a mid-afternoon snack.

Fish Cakes


1 tin tuna in water

3-4 eggs

1 finely chopped onion

3-4 tbs coconut flour

1 tsp mustard powder

1 tsp baking powder

¼ – ½ a cup of cream

½ tsp phyllium husks

Spices to taste (Chili flakes, oregano, basil)



Mix all very well (including the water of the tuna).

Heat butter in a pan.

Fry heaped tablespoons full in the pan and fry till brown both sides (approximately 4-5 minutes each side).

Chocolate cupcakes


½ cup Coconut Flour
½ cup Cocoa powder
4 Tbsp Cocoa powder
½ tsp Salt
½ tsp Baking Powder
6 Large Eggs
1 & 2/3 cup Raw Honey
1 ¼ cup Butter
12 Cupcake Liners


  1. Preheat your oven to 180C.
  2. Combine ½ cup of Coconut Flour, ½ cup of Cocoa, ½ tsp of  Salt, ½ tsp of Baking Powder and mix well.
  3. Melt ¼ cup of Butter over low heat.
  4. Mix the Eggs, 1 cup of Honey and Melted Butter together.
  5. Combine the two mixtures and mix for at least a minute or more, until smooth without clumps (coconut flour expands as it takes in moisture, so it is good to give it a little time).
  6. Fill each cupcake liner ½ way up.
  7. Bake for about 20 minutes, or until a toothpick inserted comes out clean.
    Cool the cupcakes before applying frosting.

Chocolate Buttercream Frosting:

  1. Combine 1 cup of Butter (softened to room temp), 2/3 cup of Honey and 4 Tbs of Cocoa in a mixer and blend until smooth and pliable enough to go into a pastry bag for piping.


With compliments from




  1.  1 large head cauliflower
  2.  3 tbsp butter
  3.  1 tbsp psyllium husks
  4.  1 cup almond or pecan nut flour
  5.  1 cup fresh cream
  6. salt and pepper to taste
  7. ½ teaspoon baking powder
  8.  salt and pepper


  1. 2 tablespoons butter or coconut oil
  2. 1 cup sliced onions
  3. 1 x 410 g can chopped tomatoes
  4. 1 tbsp vinegar
  5. 1 tbsp xylitol
  6. 1 tsp crushed garlic
  7. 1 tsp dried mixed herbs
  8. salt and pepper


  1. 1 x 250 g packet bacon bits
  2. 1 ½ cups grated Cheddar cheese


  1. For the pap, place the cauliflower florets in a food processor or blender and blend into small pieces.
  2. Add butter to a saucepan and sauté for a few minute. I should not g mushy.
  3. Dissolve the psyllium husks and nut flour in the cream and stir into the cauliflower. Season to taste. Turn the heat to low and steam for two minutes. It should have a sticky, porridge-like texture. Scoop into a ovenproof dish.
  4. For the sauce, heat the butter in a saucepan and sauté the onions. Add the rest of the sauce ingredients and simmer for 4-5 minutes until reduced a bit. Spread over the pap layer.
  5.  For the topping, fry the bacon bits in coconut oil until crisp. Sprinkle the bacon over the sauce, then sprinkle the cheese over the bacon. Place under the preheated grill until the cheese has melted and is golden brown.

With compliments from LOW CARB IS LEKKER recipe book.

Spinach and cheese fritters


  1.  4 baby marrows, grated
  2.  3 handfuls baby spinach, chopped
  3.  ½ cup Cheddar or Feta cheese (or both)
  4.  3 large eggs
  5.  spring onions
  6. ½ cup almond flour
  7. ½ teaspoon baking powder
  8.  salt and pepper
  9. 2 tablespoons oil (olive oil,butter or melted coconut oil)


  1. In large bowl, combine the baby marrow, spinach, cheese, herbs, eggs, salt and pepper and olive oil and mix well.
  2. Then, sprinkle in the almond flour and baking powder, little bit by little bit, until it all is all mixed in well and holding together nicely.
  3. Heat about 1/4 cup of coconut oil in a pan over medium heat. Once the oil is heated, scoop in your batter (roughly 3 tablespoons per fritter).
  4.  After 30 seconds or so, push down gently on the fritter with the back of a spatula to flatten them out, but not too much!Fry each side of the fritter for about 3 minutes per side or until golden brown.



  1. ½ cup almond flour
  2. ½ cup coconut flour
  3. ½ teaspoon baking powder
  4. ¼ teaspoon salt
  5. 1 cup buttermilk
  6. 2 tablespoons oil (olive oil,butter or melted coconut oil)
  7. 3 eggs


  1. In large bowl, mix together flour, baking powder and salt.
  2. Add buttermilk, oil and eggs. Mix until blended.
  3. Fry spoonfuls of batter for 2 minutes on one side in a lightly greased pan over a medium heat.

Tuna Cheese Bake


½ head of cauliflower

½ bunch broccoli
2 tins tuna in brine, drained

2 cups shredded cheddar cheese
2 cups cream

2 eggs
salt & pepper



Steam the cauliflower and broccoli for 4 minutes until tender, then chop roughly.

Mix the egg, cream, salt and pepper together.

Then mix in the tuna, 1 cup cheese , cauliflower and broccoli.

Spoon the mixture into a roasting dish and top with the rest of the cheese.

Bake at 180°C for 35 minutes.

Orange Almond Cake

1 orange quartered
6 eggs
250g almond flour
½ cup xylitol
1 tsp baking powder                                                                                                                                                                                           vanilla extract

Sugar free icing
250g cream cheese
½ cup xylitol
Juice of 1 orange
2 tbs orange zest


  1. Place the orange quarters (make sure to remove the seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix.
  2. Add all the other ingredients. Pulse until smooth.
  3. Pour into 2 greased and lined sponge tins.
  4. Bake at 180C/350F for 20-25 minutes. Test the centre with a clean fork or skewer to ensure it is cooked thoroughly.

Sugar Free Icing:

Mix all the ingredients until smooth. When the cakes are completely cold, place the first layer on the serving plate and ice with the icing mix. Place the other cake layer on top and sprinkle with tiny pieces of orange zest and orange slices.

Serving size: 1 iced double layer slice Calories: 197 Fat: 16g Carbohydrates: 7.9g Sugar: 3.1g Fibre: 3g Protein: 8.3g

Chocolate Nut fudge

1 cup nut butter (any type will do: almond butter, macadamia nut butter, etc.)
¼ cup coconut oil
¼ cup xylitol
¼ cup cocoa powder
vanilla extract

Mix all the ingredients in a saucepan, except the vanilla .
Cook on very low heat until the xylitol has dissolved. Simmer on low heat for about 2 minute. Do not boil. Add vanilla extract.
Pour  into chocolate moulds (ice cube trays work well) and put in freezer for 3 hours.

Store in fridge.


Add any of the following for extra flavour: mint extract/nuts/goji berries / coconut flakes

Lemon Custard Cake

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup xylitol
125g butter, melted
3/4 cup flour (½ almond flour + ½ coconut flour)
1 cup milk lukewarm
powdered xylitol for dusting cake

Preheat oven to 160°C. Grease a 20 cm x 20 cm baking dish .
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.


Mix the juice of one lemon with ¼ cup xylitol and pour over the hot cake. Leave in the baking dish until completely cool, then remove and serve.

Ham and Egg Cups


  • 12 slices ham
  • 10 eggs
  • ½ cup / 120ml full fat milk or cream
  • 1 spring onion sliced
  • 2 slices bacon diced
  • grated cheese
  • own choice of vegetables – diced


  1. Line a cupcake or muffin tray with a slice of ham. I use silicon cupcake cases but you can use a regular oiled muffin tray.
  2. Place 2 slices of spring onion, a few bacon pieces and whatever vegetables you choose in the bottom of the ham.
  3. In a pouring jug, whisk together the eggs and milk/cream with a fork.
  4. Pour evenly between the ham lined cupcake/muffin tray.
  5. Top with grated cheese.
  6. Bake at 180C/350F for 15 minutes or until cooked through.

Alternatively just crack a whole egg into the ham lined cupcake case. Sprinkle with grated cheese or top with a cherry tomato.

Grain-Free Bread

¼ cup coconut flour, sifted
1 cup blanched almond flour
1 cup golden ground flaxseed
3 teaspoons baking powder
1½ teaspoons baking soda (bicarb)
1 teaspoon sea salt
¼ cup xylitol
4 large eggs (needs to equal 1 cup of eggs)
2/3 cup buttermilk
2 tablespoons olive oil
½ teaspoon apple cider vinegar

Preheat oven to 170°C. Lightly spray loaf pan with oil.

In a medium bowl, mix first 7 dry ingredients together with a whisk to help break up any lumps.

In a small bowl, beat eggs, buttermilk and olive oil together; stir in ½ teaspoon vinegar. Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.

Scoop dough into greased loaf pan. Using slightly moistened finger tips, lightly smooth top of loaf. Bake at 170°C for 55 minutes. Let sit in pan for 5 minutes; remove and cool completely on a wire rack. Slice using a bread knife or sharp serrated knife.
*Note: It’s important to measure your eggs to make sure you have 1 full cup of eggs for this recipe.

Panna Cotta


  • 1 ½ cup heavy cream
  • 1 ½ cup full cream milk
  • 1/3 cup xylitol
  • 2 ¼ teaspoons gelatin
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ½ cup sugar-free raspberry jam
  • Raspberries for garnish


  1. In a sauce pan, combine the heavy cream and milk and let it heat up on a low flame.
  2. Add your xylitol and gelatin and let these two ingredients dissolve in the warm cream. Don’t let this mixture boil!
  3. Use a silicone whisk to stir everything together as you’re heating.
  4. Once everything is dissolved and an even consistency, turn off the heat and add vanilla extract.
  5. Grease 4 ramekins — or bowls, cups or martini glasses! — with some spray oil and evenly pour your panna cotta batter into each one.
  6. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  7. When ready to serve, wedge a knife along the sides of the sugar-free panna cotta and turn it over onto a plate.
  8. Top with sugar-free raspberry jam and a few fresh raspberries. Enjoy!