Keto Snacks by Lindsay Boyers

Author:Lindsay Boyers
Language: eng
Format: epub
Publisher: Adams Media

PORCINI MUSHROOM PANNA COTTA

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This recipe will make a great impression on the guests at a dinner party . . . and they will never know you are just serving a fat bomb.

Makes 6 fat bombs

Per Serving

Calories: 198 | Fat: 16.4 g | Protein: 3.5 g | Sodium: 120 mg | Fiber: 1.1 g | Carbohydrates: 9.1 g | Net Carbohydrates: 8.0 g | Sugar: 1.3 g

1/4 cup (2 ounces) dried porcini mushrooms

1 cup hot water

1 teaspoon powdered unflavored gelatin

1 tablespoon unsalted butter

1 cup heavy cream

1 tablespoon coconut aminos

3 tablespoons grated Parmesan cheese

1 Soak porcini mushrooms in hot water about 30 minutes to rehydrate.

2 Drain mushrooms, reserving the soaking water. Squeeze out excess water from mushrooms, then chop finely.

3 Place 3 tablespoons soaking water in a glass. Sprinkle gelatin in soaking water and let stand about 5 minutes.

4 In a small nonstick skillet over high heat, melt butter, then add mushrooms and sauté about 3 minutes, stirring.

5 Add soaking water with gelatin, cream, coconut aminos, and Parmesan cheese; stir and bring to a boil, about 1 minute.

6 Remove from heat.

7 Pour mixture evenly into 6 small glasses or ramekins. Refrigerate until set, at least 6 hours or overnight.

8 Serve in glass or ramekin or invert over a small plate after dipping glass or ramekin into hot water a few seconds.

Skip the Soy

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