Mocha Latte Panna Cotta Cake

Prep: 30 mins / Cook: 30 min / Total: 2 days / Servings: 10

Coffee Gelatin LayerCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/2 cup (35.5g)  SUPER strong coffee3.60.450000
1/3 cup (80g)  'Swerve' or other sugar replacement000800800
Dash salt0000000
1/2 cup (120g)  water0000000
1 packet (about 2 1/4 to 2 1/2 tsp, total) (7g)  gelatin powder23.4506.020000
Vanilla Panna CottaCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 cup (480g)  unsweetened almond milk, divided90746204
2 cup (476g)  cream, heavy whipping164217610140014
3/4 cup (180g)  'Swerve' or other sugar replacement00018001800
1 tbsp (12g)  vanilla extract34.62001.5001.5
Dash salt0000000
2 packets (about 4 1/2 to 5 tsp, total) (14g)  gelatin powder46.9012.040000
Chocolate CakeCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/3 cup (37.33g)  almond flour213.3318.6788404
2 tbsp (14g)  coconut flour621.53.59603
3 tbsp (45g)  'Swerve' or other sugar replacement000450450
3 tbsp (16.13g)  unsweetened cocoa powder36.753.3823.29.385.4503.93
1 1/2 tsp (6g)  baking powder7.5001.5001.5
Dash salt0000000
2 large (100g)  eggs14310131001
2 tbsp (30g)  unsweetened almond milk5.
2 tbsp (28g)  melted butter2002200000
Chocolate PuddingCaloriesFatProteinCarbsFiberSA'sNet Carbs
3/4 cup (178.5g)  heavy whipping cream615.75663.755.25005.25
1 1/4 cup (300g)  unsweetened almond milk, divided56.254.382.54.381.2503.13
1 packet (about 2 1/4 to 2 1/2 tsp, total) (7g)  gelatin powder23.4506.020000
3 tbsp (16.13g)  unsweetened cocoa powder36.753.3823.29.385.4503.93
1/3 cup (80g)  'Swerve' or other sugar replacement000800800
Dash salt0000000
Per Serving:324.131.28g11.59g45.48g2.43g38.5g4.55g *


  1. In a small sauce pan, add or make your coffee (I used 1 1/2 [360 mL] water and 10 Starbucks VIA packets). Add sweetener and a dash of salt. Bring up to a simmer.
  2. While waiting for the water to boil, pour the water into the bottom of a small mixing bowl.
  3. As evenly as possible, sprinkle the powdered gelatin over the surface of the water. This will allow it to “bloom” (the gelatin granules will swell in size, absorbing water, helping it to dissolve in the hot coffee you’ll add). Spreading it evenly helps to prevent clumping. Allow it to bloom for at least 5 minutes.
  4. Once the coffee has boiled and the gelatin has been allowed to bloom, pour the hot coffee into the gelatin bowl and whisk until the gelatin is completely dissolved.
  5. Pour the coffee gelatin base into the 12-cup (2.9 L) gelatin mold. If there is any kind of coffee foam on the surface, use the edge of a spoon to remove it. The surface of the coffee should be flat, clean and clear. Place the mold into a refrigerator and allow the mixture to chill for at least 8 hours.
  6. Now, before continuing to the next step, make sure that your coffee is completely solid and chilled all the way through.
  7. In a small sauce pan, place the cream, 1 cup (240 mL) of the almond milk, sweetener, vanilla and a dash of salt on the stove and bring it up to a point just below a very low simmer.
  8. While waiting for the cream mixture to heat up, place the remaining 1 cup (240 mL) almond milk into a mixing bowl.
  9. As evenly as possible, sprinkle the powdered gelatin over the surface of the almond milk. Allow the gelatin to bloom for 5 minutes.
  10. Once the cream is hot and the gelatin has bloomed, pour the hot cream mixture into the bowl with the gelatin and whisk until the gelatin is completely dissolved. Set the warm gelatin mixture aside and allow to come down to room temperature. Whisk every once and again. The idea is, if your mixture is too hot and you pour it on top of the coffee layer, it will melt the surface and create a bit of a murky layer between the two layers. By allowing the temperature to drop to room temperature, you’ll get a clean line between the two layers. However, if you put it in the refrigerator, the gelatin will start to firm. The goal is a room temperature well mixed gelatin base. (If you’re really in a hurry, you can put the bowl inside a larger bowl filled with ice water, keeping the cream gelatin bowl floating on top. Careful not to get any water in the gelatin, you can whisk it inside the chilled bowl until the temperature drops to room temperature. This will likely happen in 2 to 3 minutes. Just don’t let it get too cold.)
  11. Once the gelatinized cream is room temperature, gently pour it over the coffee layer in the mold and place back in the refrigerator to chill for a further 8 hours.
  12. At some point while your progressing treat is chilling, start the cake layer. Pre-heat your oven to 350 F (177 C).
  13. Grease a standard 9-inch (23 cm) cake pan. Set aside.
  14. In a large bowl, combine the almond flour, coconut flour, sugar replacement, cocoa powder, baking powder, and salt.
  15. With a whisk or a fork, combine the dry ingredients so they are evenly mixed and distributed in and amongst one another. Add eggs and almond milk to the dry ingredients. While whisking to combine, pour in warm melted butter.
  16. The batter should be like a thick pancake batter. These ingredients tend to be a bit inconsistent from brand to brand and grind to grind. You may need to add a little more liquid to thin it out (just not too much!).
  17. Once the batter is well mixed, pour into the cake pan and bake for 18 to 23 minutes, or until cooked through. Remove from the oven and cool to room temperature on a cooling rack.
  18. Once the coffee and vanilla layers are solidly chilled through and the chocolate cake has been baked, start the chocolate pudding layer. Combine cream and 3/4 cups (180 mL) of the almond milk in a medium sauce pan over medium-low heat.
  19. At the same time as you add your milk to the stove, in a medium sized mixing bowl, add your 1/2 cup (120 mL) remaining almond milk.
  20. Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes.
  21. Into your hot milk mixture, add and whisk the sugar equivalent, cocoa powder, and a dash of salt. Whisk until the cocoa is fully absorbed, lumps are gone, and the sugar equivalent has fully dissolved.
  22. Once the mixture begins to simmer (but not boil), whisk the hot mixture into the blooming gelatin bowl. Whisk until the gelatin is completely dissolved.
  23. Cool the chocolate pudding layer to room temperature, whisking occasionally to keep the cocoa powder from drifting to the bottom.
  24. Once the chocolate base has cooled, gently pour mixture over the vanilla layer, in the mold.
  25. Remove the cake from the cake pan and gently float it on top of the chocolate pudding layer, pressing it into the liquid until you can see the pudding around the edges.
  26. Place the dessert into the refrigerator to chill for at least 8 hours.
  27. Once the Mocha Latte Panna Cotta is chilled all of the way through, remove it from the fridge and VERY carefully submerge the base of the mold in a large bowl or sink filled with hot water. DO NOT let the water flow over the rim of the mold, but you do want as much of the mold submerged under the water, as possible. The goal is to melt the very thin outer layer of gelatin, by warming the surface of the mold. This will take about 30 to 90 seconds, depending on the thickness and material of the bowl. Test by pushing down on the edge of one side of the gelatin. You should see it easily separate from the edge of the mold.
  28. Once the gelatin and cake easily separates from the edge of the mold, place your serving plate, upside down, over the top of the mold’s base. Quickly flip the platter and mold upside down, then gently wiggle and lift the mold off the dessert. It should slide easily out of the mold onto the platter.
  29. Slice and serve!