Nutritional Facts
Servings
8
% Daily Value *
Amount Per Serving
Calories
202
Total Fat
18.4g (29%)
Saturated Fat
9.3g (47%)
Sodium
78mg (4%)
Net Carbohydrates
1.9g1%
Sugars
0.7g-
Protein
6.2g (13%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
Ingredients
Vanilla Cake
80g butter (or coconut oil)
140g almond meal
60g keto sweetener, I used Sukrin Monkfruit
60g cream (or coconut cream)
3 large eggs
1 ½ tsp vanilla extract
1 tsp baking powder
Jelly
1 packet of sugar free jelly prepared as per packet instructions. I used Aeroplane Jelly Lite Vanilla Berry
Custard
4 large egg yolks
250g chilled coconut cream, we want as much as the solid cream as possible
20g powdered sweetener. I used Sukrin Melis
2 tsp vanilla extract
¼ tsp xanthum gum
Topping suggestions
Whipped cream
Double cream
Fresh blueberries and strawberries
Grated dark chocolate
TAGS
Trifle, Christmas, Dessert, Sweet, Custard, Dairy Free
Description
When I asked my Facebook community what recipes they'd like for Christmas, trifle was a very popular response.
This trifle is a little different to a traditional one as the cake is not soaked in alcohol or fruit juice, so it's not a soggy cake. A traditional trifle asks for a sweet alcohol to soak the cake which is too high in carbs for keto or low carb. If you are wanting an 18+ trifle, you could go for the Scottish version which soaks the cake in whiskey, a more keto friendly alcohol. I'm not a massive fan of soggy cake though so much prefer this version.
The cake recipe used is a delicious vanilla cake. You only need half the cake for the trifle unless you'd like an extra big bowl. I created this recipe a week before moving house so didn't have the time to test a half portion of the cake as well. The cake was a huge hit by itself with my family though so nothing went to waste.
This is best prepared the day or morning before so you have time for the jelly and custard to set and then you can layer the trifle 15 minutes before serving.
You can top with your choice of toppings, but we loved double cream poured on top and fresh low sugar berries. You could also do whipped cream and grated dark chocolate if you like.
Affiliate Disclosure: this post may contain affiliate links, meaning that if you click through and buy something, I may get a small commission. This doesn’t cost you any extra and helps me build my passion for keto cooking into a livelihood. All opinions and recommendations reflect my own genuine views or those of the linked product reviewers.
Instructions
Conventional Method
Custard
Add all ingredients to a small saucepan.
Over a medium-low heat, whisk until combined well and slightly thick. This will take 5-10 mins.
Place in the fridge to chill and thicken.
Vanilla Cake
Preheat oven to 170°. Line the base of a cake tin and grease the sides with a little butter.
Place the butter in a microwave proof bowl and heat for 30 sec on high. It doesn't have to be completely melted, a mix of melted and soft is fine.
Add cream and vanilla extract and whisk together well.
Continue whisking and crack the eggs in one at a time, combining well.
Add the remaining ingredients and mix well.
Scrape the batter into the prepared cake tin and smooth out the top with a spatula.
Bake for 20 minutes, testing with a cake tester before removing from the oven.
Leave for 5 minutes and then remove from the tin and place on a wire rack to cool completely.
Constructing the Trifle
Cut the vanilla cake in half and put one half aside. Slice the other into smaller pieces. I cut mine approx 3cm long and 1.5cm wide.
Place the cake on the base of a trifle bowl or in the bottom of individual glasses.
Spoon jelly on top of cake.
Pour custard over the top of the jelly.
Top trifle with your choice of toppings.
Refrigerate for at least 15 minutes before serving.
Thermomix Method
Custard
Insert butterfly into a clean Thermomix bowl.
Add all ingredients and cook for 10 mins/70°/sp 3.
Place in the fridge to thicken.
Vanilla Cake
Preheat oven to 170°. Line the base of a cake tin and grease the sides with a little butter.
Place the butter in the Thermomix bowl and melt 2 mins/60°/sp3. It doesn't have to be completely melted, a mix of melted and soft is fine.
Add cream and vanilla extract and mix for 30 sec/sp3.
Set the Thermomix to mix on sp3 and add the eggs one at a time through the measuring cup hole. Mix for 30 seconds.
Add the remaining ingredients and mix for 30 sec/sp3. Scrape the sides and mix for a further 15 sec/sp3.
Scrape the batter into the prepared cake tin and smooth out the top with a spatula.
Bake for 20 minutes, testing with a cake tester before removing from the oven.
Leave for 5 minutes and then remove from the tin and place on a wire rack to cool completely.
Constructing the Trifle
Cut the vanilla cake in half and put one half aside. Slice the other into smaller pieces. I cut mine approx 3cm long and 1.5cm wide.
Place the cake on the base of a trifle bowl or in the bottom of individual glasses.
Spoon jelly on top of cake.
Pour custard over the top of the jelly.
Top trifle with your choice of toppings.
Refrigerate for at least 15 minutes before serving.
Low Carb Trifle
Free Your Meals recipe to try at home
Prep Time (Mins)
20
Servings
8
Cook Time (Mins)
35
Calories
202