Bring water to a simmer on the stove. Whisk in the cinnamon, nutmeg, and sweetener until dissolved. 1 cup water, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ cup Keto sugar substitute. Remove from heat, add thickened cream to the saucepan, and mix well until all the gelatin dissolves.
Turn off the heat and pour the gelatin mix into the strawberry panna cotta and stir well. Strain the strawberry panna cotta to make sure there are no lumps. Cool to room temperature before using. Lay some cling film/saran wrap over the top to ensure no skin forms on the surface.
For panna cotta: Reserve 1 tablespoon coconut milk in a small bowl. Set aside. Combine remaining coconut milk, lemon juice, honey and sea salt in a food processor until smooth. Whisk gelatin into reserved coconut milk until frothy. Whisk in hot water until combined. The sugar should also be completely dissolved. Remove the pot from the heat and add the gelatin. Stir it in until the gelatin has dissolved. Whisk in the cream, vanilla extract, and vanilla bean paste, then divide the mixture between the ramekins. Place them in the refrigerator until the panna cotta is completely set.Allow to sit for five minutes. Add the cream, passion fruit pulp, sugar and vanilla to a pot. Melt the gelatine by microwaving very briefly until liquid (about 5 seconds) and add to the pot. Heat to until steaming hot, stirring continuously, until all the sugar and gelatine is fully dissolved.