Keto Trifle
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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. 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.

AuthorJenni FrenchYields8 ServingsPrep Time2 hrsCook Time35 mins
Rating
Vanilla Cake
 80 g butter
 140 g almond meal
 60 g keto sweetenerI used Sukrin Monkfruit
 60 g 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
 250 g chilled coconut cream, we want as much as the solid cream as possible
 20 g powdered sweetenerI used Sukrin Melis
 2 tsp vanilla extract
 ¼ tsp xanthum gum
Topping suggestions
 whipped cream
 double cream
 fresh blueberries and strawberries
 grated dark chocolate
Vanilla Cake
1

Preheat oven to 170°. Line the base of a cake tin and grease the sides with a little butter.

2

Place the butter in the Thermomix bowl and melt 2mins/60°/sp3. It doesn't have to be completely melted, a mix of melted and soft is fine.

3

Add cream and vanilla extract and mix for 30sec/sp3.

4

Set the Thermomix to mix on sp3 and add the eggs one at a time through the measuring cup hole. Mix for 30 seconds.

5

Add the remaining ingredients and mix for 30sec/sp3. Scrape the sides and mix for a further 15sec/sp3.

6

Scrape the batter into the prepared cake tin and smooth out the top with a spatula.

7

Bake for 20 minutes, testing with a cake tester before removing from the oven.

8

Leave for 5 minutes and then remove from the tin and place on a wire rack to cool completely.

Custard
9

Insert butterfly into a clean Thermomix bowl.

10

Add all ingredients and cook for 10 mins/70°/sp 3.

11

Place in the fridge to thicken.

Constructing the Trifle
12

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.

13

Place the cake on the base of a trifle bowl or in the bottom of individual glasses.

14

Spoon jelly on top of cake.

15

Pour custard over the top of the jelly.

16

Top trifle with your choice of toppings.

17

Refrigerate for at least 15 minutes before serving.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 202
% Daily Value *
Total Fat 18.4g29%
Saturated Fat 9.3g47%
Sodium 78mg4%
Net Carbohydrate 1.9g1%
Sugars 0.7g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.