Cookwith

Name: Keto Cereal Milk Panna Cotta with Almond Crumble
Prep time: 3 h 25 min
Total time: 3 h 25 min
Yield: 4 servings
Ingredients: 1 1/2 cups unsweetened almond milk; 1/2 cup full-fat coconut milk (canned); 1/3 cup granulated allulose or monk fruit sweetener; 2 tsp vanilla extract; 1/2 tsp almond extract; 1 tbsp grass-fed gelatin (or 1 1/2 tsp agar agar powder for vegetarian/paleo); Pinch sea salt; 1/3 cup almond flour; 2 tbsp unsweetened shredded coconut; 1 tbsp coconut oil, melted; 2 tbsp chopped roasted almonds (optional, for extra crunch); 1/2 tsp cinnamon

Keto Cereal Milk Panna Cotta with Almond Crumble

GingerCherry5442

Inspired by Milk Bar’s iconic cereal milk desserts but reimagined for keto, paleo, and low-carb lifestyles, this panna cotta captures the nostalgic flavor of cereal milk in a creamy, dreamy, sugar-free base. The almond-coconut crumble delivers a crunchy, toasty topping reminiscent of childhood breakfast cereals, contrasting beautifully with the silky, vanilla-almond panna cotta. Each bite is playful, comforting, and entirely guilt-free—perfect for California’s cool, drizzly evenings, and certain to impress anyone craving a creative, modern dessert with a nostalgic twist.

Ingredients

Instructions

In a medium saucepan, combine almond milk, coconut milk, sweetener, vanilla extract, almond extract, and a pinch of sea salt. Warm over medium heat until just steaming, not boiling.
Sprinkle the gelatin (or agar agar) evenly over the surface and whisk quickly to dissolve. Continue whisking for 2-3 minutes until fully dissolved and mixture is smooth.
Remove from heat and let cool slightly. Pour the mixture into 4 small serving glasses or ramekins. Refrigerate for at least 3 hours, or until set and jiggly.
Meanwhile, preheat oven to 325°F (163°C). In a bowl, combine almond flour, shredded coconut, cinnamon, melted coconut oil, and chopped almonds (if using). Mix until crumbly and evenly coated.
Spread crumble mixture on a parchment-lined baking sheet. Bake for 8-10 minutes, stirring once, until golden and fragrant. Cool completely.
To serve, sprinkle almond crumble generously on top of each panna cotta and drizzle with a little extra almond milk for the signature "cereal milk" vibe. Enjoy cold.