• Grease six- 4 ounce ramekins.
• Pour heavy cream and cottage cheese into a medium saucepan. Use an immersion blender to remove the curds from the cottage cheese.
• Turn heat to medium heat and sprinkle gelatin over cream mixture. Don't stir, so gelatin blooms while the mixture comes to a simmer, about 3-5 minutes.
• Once at a simmer, reduce heat to low and continually whisk mixture until gelatin mixture is completely dissolved.
• Whisk in the salt, and sweetener and continue to simmer just about 2-3 minutes. Turn off heat and stir in vanilla extract. Taste and adjust sweetener if needed.
• Evenly pour panna cotta mixture into dishes and allow to cool 15 minutes. Place in the refrigerator covered with plastic wrap to set for about 2-3 hours of chilling time before serving or overnight.
• Store covered in an airtight container in the fridge for up to 3 days. 

Optional Toppings

• Enjoy cold topped with fresh berries and sugar free whipped cream if desired. 
• My sugar free keto caramel sauce recipe is amazing over the top!