Keto Trifle

My keto trifle recipe features a vanilla sponge cake and creamy custard and is decorated with low-carb berries. It's SO easy to make and always one to impress.

Course Dessert

Cuisine English

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 146kcal

Author Arman Liew

Ingredients

2 batches keto vanilla cake prepared and chopped * See notes
1/4 cup milk I used unsweetened almond milk
4 cups berries raspberries, blueberries, strawberries
2 batches keto custard prepared and blended ** See notes
3 ounces instant sugar free jello prepared and chopped
2 cups keto whipped cream

Instructions

Prepare all your compenents of the trifle.
Chop your cakes into bite sized pieces, your jelly into small squares, and using a stick mixer, blend your custard until smooth.
Start layering your trifle. In a deep 10-12 cup glass bowl or trifle bowl, add half the chopped vanilla cake. Add 2 tablespoons of the milk and drizzle over the top. Add half the berries, followed by the sliced jelly, and half the custard. Repeat the process. Top with the whipped cream and extra berries.
Place your trifle in the refrigerator to set for at least 6 hours, or preferably overnight.
Keep trifle chilled until ready to serve.

Notes

* I used my homemade keto cake. You'll need two cakes for this trifle.

** You can bake the keto custard in one giant serving dish, as it will be blended once it is cooked.

TO STORE: Trifle should always be stored in the refrigerator, covered. It can keep well for up to 5 days. Avoid keeping it any longer, as the cake will become too soggy and the berries will spoil.

TO SERVE: Serve this dessert chilled. As it already has multiple layers to it, there is no need to serve it with anything else. Feel free to serve with ice cream for an extra special treat.

Nutrition