High Protein Panna Cotta

We’ve been a big fan of panna cotta for a LONG time now, and I’ve posted a few great panna cotta recipes on my other blogs: Kahlua Panna Cotta, Sweet Corn Panna Cotta, Mango Daiquiri Panna Cotta, Calamansi Paleo Panna Cotta.

If you haven’t had an Italian panna cotta before, it’s basically a custard-like dessert with a silky texture.

Rather than using eggs to hold it together, a little gelatin is what does the job here, turning a steamed milk mixed into a pudding-like dessert.

It’s the kind of dessert that gets served in fancy restaurants, but REALLY does not require you to be a pastry chef. Really, it’s a few minute of easy work.

It’s also the perfect make-ahead dessert - you can do up then mixture, portion it out, and just keep it in the fridge until you’re ready to serve it.

You’re on a high protein blog right now, so you’ve probably already figured out the good news here: It’s also an easy dessert to convert into a high protein dessert!

This easy panna cotta recipe has all the hallmarks of the traditional version: a creamy texture, very little effort required, and the final product is a creamy panna cotta that’s a fantastic make-ahead dessert.

(That last part is key when trying to get your protein in, I find. Always great to have a healthy, grab-and-go option on hand!)

The biggest difference between this and a more classic recipe is in the nutrition.

My usual panna cotta recipes come in around 4-7 grams of protein per serving... this high protein panna cotta has roughly 29 grams of protein per serving!

That’ll vary a little - based on what protein powder you use - of course.

You can look at this as a great base recipe, easily customizable through your flavour of protein powder.

On that subject, let’s look at the ingredients you’ll need, to throw on a batch of your own protein powder panna cotta.

Ingredients

This recipe only uses 4 simple ingredients, you won’t have any trouble finding what you need in any larger grocery store.

Each ingredient is important, so here are some ingredient notes for you:

Unsweetened Almond Milk

My traditional recipe uses a combination of heavy cream and milk. Sometimes I use whole milk, sometimes 2%. Depends on what I have on hand!

When it comes to making high protein panna cotta, I ditch both of those in favour of almond milk.

I use Unsweetened Almond Milk as my default replacement for milk, both to lower the amount of dairy I consume, and because it’s much lower in carbs than dairy milk.

The mouth feel and thickness that usually comes from the use of high-milk-fat dairy - like heavy cream - gets replaced by the protein powder (more on that in a minute).

If almond milk isn’t your thing, coconut milk, flax milk, cashew milk, or even soy milk can be great alternatives. You can even use dairy milk, if you like - just go with what suits your needs!

Flavoured Protein Powder

As previously mentioned, your protein powder contributes to the texture of your panna cotta, so choose your brand wisely.

You’ll want to use one that dissolves FULLY - grainy, gritty panna cotta is NOT panna cotta, IMHO!

Use something that you actually like the flavour of.

That flavour is going to be the base of your panna cotta, and it’s going to be a bit more concentrated than when you’re actually drinking your protein shake.

Classic vanilla panna cotta? Use a tasty vanilla protein powder.

For a chocolate panna cotta, use chocolate protein powder - you can even add a small amount of cocoa powder if you’d like it extra chocolatey!

As pictured, we used a mixed berry whey protein powder for this batch.

Plain Greek Yogurt

My traditional panna cotta recipe uses sour cream, but I use Greek Yogurt in this one, just for the nutritional benefit / extra protein.

I also ALWAYS have some on hand - we use it in our smoothies often - and I can’t say the same for sour cream!

I generally use plain Greek yogurt, but feel free to use a flavoured one if it works for your choice of protein powder / milk.

For example, coconut Greek yogurt with coconut milk and vanilla protein powder makes a nice, high protein coconut panna cotta!

Unflavored Gelatin Powder

Most people know Knox brand gelatin, I tend to use Great Lakes Unflavored Beef Gelatin.

I use a LOT of this stuff, as it’s great for making sugar free gummy candies like my Sugar Free Sour Jubes, Sugar Free Sour Peach Gummies, Salty Black Licorice Candies, and Sour Cherry Cola Gummies.

It’s also great as a low-carb thickener for sauces and such. If these uses sound good to you, I definitely recommend buying it by the canister or the pound. SO much cheaper than the little individual envelopes!

Anyway, one thing to keep in mind is that while you want ENOUGH gelatin to set your panna cotta, you don’t want too much gelatin. It’s supposed to be creamy and soft, not super firm.

The thing is, your choice of protein powder - and how it reacts with your choice of liquid - ALSO contribute to the texture of your final panna cotta. Some of the protein powders we use set up halfway to a pudding when chilled, without even adding gelatin!

I recommend going with the recipe the first time - as a test batch - and adjusting your gelatin amount next time, if you like.

I don’t recommend adjusting by more than ¼ teaspoon at a time, though - a little change of amount can make a BIG difference!

Garnish

This is entirely optional, but fun.

Your choice of garnish should be determined by the protein powder you choose. We usually end up going with fresh berries for berry or chocolate panna cotta.

Our other favourite fresh fruit options include kiwi or mango on a vanilla or coconut panna cotta. Do what you like!

How to Make Protein Powder Panna Cotta

The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through:

Lightly grease 2 small ramekins or glass dessert cups. You want just a super thin layer of oil on the outside - any excess drops will show up on the unmolded panna cotta.

So, I like to wipe each glass gently after greasing them.

Combine almond milk and protein powder in a saucepan, whisking well to combine and break up any lumps.

Heat to just to a simmer, stirring occasionally. Do not let it come to boil!

Once the almond milk mixture has come to a simmer, remove it from the heat. Add Greek yogurt, whisking till fully incorporated and smooth.

At this point, if your protein powder mixture is really foamy, I recommend covering it and letting it chill in the fridge until it settles out a bit.

If it’s not foamy - or you don’t care that it’s foamy - proceed to the next step.

Microwave the gelatin for about 15 seconds, or until it's melted.

Whisk the melted gelatin into the protein and milk mixture, then pour into four greased ramekins or custard cups.

Chill for at least 2 hours until set.

Once set, carefully pull each panna cotta away from the ramekin and unmold onto a plate, if desired.

Garnish and serve immediately!

Leftovers

Leftover Protein Panna Cotta can be wrapped in plastic wrap or put in an airtight container and stored in the fridge for up to 4 days.

More High Protein Snacks and Meals!

Looking for more high protein, low carb drink mixes that can be made ahead? I've developed a whole series of instant drink mix recipes:

Cream of Chicken Soup Mix (High Protein)
Cream of Mushroom Soup Mix (High Protein)
High Protein Sweet Potato Gnocchi with Mushrooms & Sage
Homemade Protein Gummies
Peanut Butter Cup Protein Balls
Protein Pudding