Berry Keto Trifle

(0)

Calories 355 kcal

Protein Serves 0.75

Carbohydrate 4.5 grams

Cholesterol 153 milligrams

Fat 33 grams

Fiber 3 grams

Protein 10 grams

Keto Sponge Cake

  • 1.50 cup Cheese (Ricotta)
  • 0.50 cup Erythritol
  • 2 whole Eggs
  • 2 whites Eggs (use the leftover from custurd)
  • 150 g Butter (melted)
  • 270 g Almond Flour
  • 1.50 tsp Baking Powder
  • 0.75 tsp Salt

Trifle

  • 2 punnet Strawberries (sliced)
  • 1 punnet Raspberries
  • 0.50 punnet Blueberries
  • 2.50 cups Cream (thickened)

Keto Custurd

  • 2 cups Cream (thickened)
  • 6 yolks Eggs
  • 2 tbsp Erythritol
  • 2 tsp Vanilla Paste
  • 1 pinch Salt

Strawberry Jelly

  • 2 tbsp Grass-fed Gelatine
  • 200 g Strawberries
  • 0.33 cup Water (warm)

Equipment

  • Electric Mixer
  • Bullet or Blender
  • Large Trifle Bowl

Instructions

  • 1. Keto Sponge Cake:
  • 2. Preheat oven to 160ºC (340ºF). Using an electric mixer, beat the ricotta and erythritol together.
  • 3. Add whole eggs, mixing in 1 at a time.
  • 4. Add melted butter, almond flour, baking soda and salt and combine well.
  • 5. In a separate bowl, whisk egg whites until soft peaks form, then fold lightly through ricotta mix.
  • 6. Pour mixture into your desired baking tray size, lined with baking paper, we used 22cm x 22cm baking tin (9" x 9").
  • 7. Bake for 35-40mins.
  • 8. Keto Custard:
  • 9. Add cream, sweetener, vanilla and salt to a small saucepan. Heat over medium heat stirring occasionally until just boiling, then take off the heat.
  • 10. Meanwhile whisk together the egg yolks until well combined.
  • 11. Slowly pour the hot cream mixture over the egg yolks, whisking continuously.
  • 12. Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon.
  • 13. Remove from the heat and strain to remove the vanilla pod and any lumps.
  • 14. Strawberry Jelly (prepare 10 mins before you layer the Trifle):
  • 15. Wash, chop and blend up strawberries in a bullet or small blender.
  • 16. Whisk together water and gelatin, then add to blender.
  • 17. Blend for 1-2 mins and then strain over glass bowl to remove large pips and lumps, let sit for 5 mins while you start assembling the trifle.
  • 18. Trifle Assembly:
  • 19. Once cake has cooled, chop into smaller rectangular pieces and layer along the bottom of the trifle bowl.
  • 20. Pour over jelly once it has started to set already (you may need to refrigerate for 5 minutes).
  • 21. Once sponge is completely covered, pour cooled and thickened custard layer over the top and spread until covered completely.
  • 22. Cover custard in sliced raspberries and strawberries (1-2 layers of berries).
  • 23. Place the trifle in the fridge to start setting, while you whip the cream for the last layer.
  • 24. Once cream is whipped, spread a thick layer on top of the berries. Decorate the top of your trifle as you like. We suggest adding blueberries (along with the strawberries and raspberries) for a splash of colour.
  • 25. Chill until ready to serve.