Bake Believe’s Keto Vanilla and Chocolate Panna Cotta

Yield: 4-8 servings 

• Prep Time: 20 minutes 
• Cook Time: 20 minutes 
• Cooling Time: 2 hours 
• Total Time: 2 hours, 40 minutes 

 Ingredients: 

For the Chocolate Layer: 

• ¾ cup Bake Believe ® Semi-Sweet Baking Chips 
• 1 ¾ cups heavy cream 
• ½ cup water 
• Pinch of salt 
• 2 tablespoons Swerve 
• 1 envelope gelatin 

For the Vanilla Layer: 

• 3 ½ cups heavy cream 
• ½ cup water 
• ¼ cup Swerve 
• 2 teaspoons vanilla 
• 2 envelopes gelatin 

For the Garnish: 

• 2 tablespoons Bake Believe ® Semi-Sweet Baking Chips, roughly chopped 
• 1 cup fresh raspberries 

 Instructions: 

1.  In a medium saucepan, combine the semi-sweet baking chips, heavy cream, water, salt, and Swerve. 
2. Sprinkle the gelatin on top of the mixture and allow to bloom for 10 minutes. 
3. Place the mixture over medium heat and whisk until it begins to steam and the chocolate has melted completely. 
4. Prop 4 large or 8 small glasses on aluminum foil on a baking sheet so that they are tilted to the side. This will help to form a slanted layer. 
5. Pour an even amount of the chocolate mixture into each glass and place in the refrigerator for 1 hour or until firm. 
6. In another medium saucepan, combine the heavy cream, water, Swerve, and vanilla. 
7. Sprinkle the gelatin on top of the mixture and allow to bloom for 10 minutes. 
8. Place the mixture over medium heat and whisk until the mixture begins to steam and the gelatin has melted completely. 
9. Remove from the heat and stir for 5 minutes to cool slightly. 
10. Remove the glasses from the foil and sit upright. 
11. Pour an even amount of the vanilla mixture on top of the chocolate mixture.  
12. Place in the refrigerator for 1 hour more or until firm. 
13. Sprinkle with the chopped semi-sweet baking chips and top with raspberries.