Xanthan gum can thicken liquids, but it won’t create the same smooth, silky set that panna cotta needs. Gelatin gives panna cotta its classic wobble and custard-like structure. Xanthan gum, on the other hand, thickens in a more “gummy” or slightly slimy way and won’t allow the dessert to firm up properly. It also doesn’t set when chilled the way gelatin does.

If you need a gelatin alternative, the closest option would be agar agar, but it sets firmer and less creamy, so the texture won’t be exactly the same.

I just updated it for the exact amount which is 2.5 teaspoons.

Thank you so much Cindy!! Love when the hubby gets on board and isn’t keto!

Of course. Use my conversion chart https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/

Yes it will still work. My family loves the Brown Cow cream top full fat found at Whole Foods.