Sift the gelatin over the cold ¼ cup heavy cream and set aside for 10 minutes to soften.

In the meantime, place the rest of the heavy cream, almond milk, stevia, maple extract, salt and cinnamon if using, in a saucepan and heat it over medium heat, stirring gently, until hot.

Add the softened gelatin to the hot mixture and stir it well to completely dissolve the gelatin. Taste and adjust sweetness to your liking.

Pour the mixture into four 8-ounce ramekins. Cover and chill them in the refrigerator for at least 2 hours to set the panna cotta.

Before serving, place the bacon into a cast iron skillet and cook over medium high heat for 4 minutes while stirring occasionally or until bacon is crispy. Remove from heat garnish the panna cotta with bacon.

Store extra panna cotta, covered tightly with plastic wrap, in the refrigerator for up to 3 days.