Click to see a close-up

1/4 cup vanilla Da Vinci sugar free syrup *
1/4 cup water *
1 packet unflavored gelatin (see my comments below)
1 1/2 cups heavy cream
1/4 cup granular Splenda or equivalent liquid Splenda *
4 teaspoons instant espresso powder or instant coffee granules
Pinch salt
Chocolate Glaze, optional (not suitable for induction)

Chocolate Glaze:
1 ounce low carb chocolate chips, scant 1/4 cup (I used MiniCarb chips)
1 tablespoon butter
1 tablespoon heavy cream

Put the syrup and water in a shallow bowl. Sprinkle the gelatin over the surface and let stand 5 minutes to soften. Microwave the gelatin for 30 seconds on HIGH or just until it comes to a light boil. Stir until the gelatin is completely dissolved.

In a 4-cup glass measure or bowl, bring 3/4 cup of the heavy cream to a boil in the microwave. Stir in the Splenda, coffee powder and salt. Add the gelatin and stir well. Add the remaining 3/4 cup cream and stir. Pour into 4 dessert dishes; chill at least 2-3 hours or until set. Once it has set up, make the chocolate glaze.

To make the chocolate glaze, put the chocolate, butter and cream in a small bowl. Microwave on 40% power about 30 seconds trying not to let it boil. Stir until completely smooth, microwaving a few more seconds if needed. Divide the glaze among the dessert dishes and smooth it to cover the top of each one. Eat at once or chill to let the glaze set up to a "magic shell" consistency.

Makes 4 servings
Do not freeze

* If you don't have liquid Splenda, you can use 1/2 cup of Da Vinci syrup, omit the water and the 1/4 cup granular Splenda.

Without Chocolate Glaze:
With granular Splenda:
Per Serving: 325 Calories; 33g Fat; 4g Protein; 5g Carbohydrate; 0g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 319 Calories; 33g Fat; 4g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

With Chocolate Glaze:
With granular Splenda:
Per Serving: 401 Calories; 40g Fat; 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 395 Calories; 40g Fat; 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

I saw Giada De Laurentiis make this on her cooking show but I had to tweak it a little to make it low carb. I didn't have espresso powder so I used regular decaf instant coffee. I also used some Da Vinci syrup to cut down on the amount of granular Splenda and also to add a little vanilla flavor to it. After tasting the mixture with only 1/4 cup's worth of sweetener, I decided to add another 1/4 cup of Splenda. Giada's recipe called for just 1 1/2 teaspoons of gelatin (or about 1/2 packet) but it's too much trouble to measure out part of a packet so I used the whole thing. That's the amount I usually use in my Panna Cotta anyway. Using a whole packet makes for a very firm consistency. If you'd like yours more creamy, use 1 1/2 teaspoons of gelatin. Giada said this makes 2 servings but 4 seemed more realistic to me. Click the photo for a close-up.

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