Diabetic Keto Trifle

Servings: 10
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Ingredients:
Cake Layer:
1 cup almond flour
1/4 cup erythritol
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
2 tbsp unsweetened almond milk
Custard Layer:
1 cup heavy cream
2 large egg yolks
1/4 cup erythritol
1 tsp vanilla extract
1/4 tsp xanthan gum (for thickening)
Berry Layer:
1 cup mixed berries (raspberries, blueberries, strawberries, fresh or frozen)
1 tbsp erythritol
Whipped Cream Layer:
1 cup heavy whipping cream, cold
2 tbsp erythritol (powdered)
1 tsp vanilla extract
Garnish:
1 tbsp crushed sugar-free dark chocolate (e.g., Lily’s)
1 fresh raspberry
Instructions:
Cake: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
Mix almond flour, erythritol, baking powder, and salt in a bowl. In another bowl, whisk eggs, melted butter, vanilla, and almond milk. Combine wet and dry ingredients to form a batter.
Pour batter into the baking dish and bake for 15-18 minutes until golden and a toothpick comes out clean. Cool completely, then cut into 1-inch cubes.
Custard: Heat heavy cream in a saucepan over medium heat until steaming (not boiling). In a bowl, whisk egg yolks and erythritol. Slowly pour hot cream into the yolk mixture, whisking constantly.
Return mixture to the saucepan, add xanthan gum, and cook over low heat, stirring, until thickened (about 5 minutes; do not boil). Remove from heat, stir in vanilla, and cool completely.
Berries: Toss berries with erythritol and let sit for 10 minutes to release juices.
Whipped Cream: In a chilled bowl, whip heavy cream, powdered erythritol, and vanilla with a hand mixer until stiff peaks form.
Assembly: In a large clear trifle bowl or individual glasses, layer half the cake cubes, half the custard, half the berries, and half the whipped cream. Repeat layers.
Garnish with crushed sugar-free chocolate and a fresh raspberry. Chill for at least 2 hours before serving.
Nutritional Information (per serving):
Calories: 260 kcal
Carbohydrates: 8g (Net Carbs: 4g)
Protein: 5g
Fat: 24g
Fiber: 4g
Sugar: 2g
Tips:
Use fresh berries for vibrant color, but frozen (thawed) work well too; avoid added sugars.
Store assembled trifle in the fridge for up to 2 days; assemble just before serving for best texture.
For extra holiday flair, add a teaspoon of orange zest to the custard.
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