Trifle is a must have on many dessert tables on Christmas day and may have been a dessert we have had to miss out on in the past. No longer, my keto friends! Check out this keto trifle recipe filled with raspberries and cream that we have created at Have Butter will Travel.
What is trifle?
Originating from England, trifle is a dessert which has layers of sponge cake, custard, fruit, jelly and cream. There are loads of variations and flavours of trifle, so lots of room for you to be creative. Traditionally it is made in one large glass serving bowl, but I like it in individual ones too, like in our tropical version.
Keto trifle on Christmas Day
In Australia we celebrate Christmas in Summer, so our Christmas day lunch is usually a bit different from the northern hemisphere. As it can be really hot, we don’t tend to have a lot of food that is cooked in the oven. We tend to prefer glazed ham, prawns and salads.
For dessert my family always had a trifle as well as a Christmas pudding and custard made with my family recipe. The trifle was always my favourite as I loved all the different textures and flavours. Also it was nice and cold so perfect for a hot summer’s day. For our keto Aussie Christmas celebration we now love to have our maple glazed ham, prawn cocktails, salads and of course a keto trifle!
The great thing about a trifle is that it is a good make ahead dish as the cake absorbs the other flavours as it sits in the fridge. Which is perfect for a celebration where you may have a lot of other food to prepare. If you do make it ahead, I would suggest decorating it with the whipped cream and berries on the day of serving for the best results.
Tips for making keto trifle
- Change up the jelly and fruit to suit your preferences. Strawberries or blueberries would be also be great
- We made the jelly, custard and sponge the day before and assembled the trifle in the morning which worked well time wise
- The bowl we used was like this one.
- You could also make individual servings rather than one large bowl
- You can find our Keto Vanilla Custard recipe here
Tag @havebutterwilltravel on Instagram or twitter with your keto trifle photos as we would love to see your creations!
Check out our other dessert and sweet recipes.
- Keto Gingerbread Cheesecake
- Keto Panna Cotta – Chai flavour
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Loaf – Blueberry & Lemon
- White Chocolate Keto Fat Bomb
- Keto Whoopie Pies
- Keto Tiramisu
- Black Forest Keto Chia Parfait
- Choc Mint Slice – Keto Choc Mint Fat Bomb
- Sugar Free Blueberry Tart – Low Carb Dessert
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- Prepare jelly as per the directions and set in the fridge in a rectangle container.
- Prepare the custard as per the recipe and store in the fridge until completely chilled.
- Whip cream to soft peaks.
- Preheat the oven to 180 degrees Celsius (350 F) and line a lamington tin with baking paper. (a lamington tin is 30cm x 20cm x 3.5cm)
- With an electric mixer beat together the egg whites, whole eggs, sweetener and vanilla on high for 5 minutes until thick and airy.
- Combine almond flour, baking powder & salt in a small bowl and mix through.
- Lightly sprinkle the dry mixture into the egg mixture and gently fold in to combine.
- Spread into a lined lamington tin and place in the oven. Bake for 10-12 minutes until golden brown. Keep an eye on it as almond flour can brown very quickly.
- Cut the jelly and sponge into square pieces.
- Arrange one layer of cake squares in the bottom of your serving bowl. Use approximately one third of your cake pieces. You do not need to cover the base of the bowl completely just randomly place the pieces.
- Arrange one third of the jelly squares over the top of the cake layer.
- Spoon over approximately one third of the custard mixture, trying to get it into all the space between the squares.
- Repeat all three layers two more times, until all your sponge cake, jelly and custard has been used.
- Top with whipped cream then sprinkle over raspberries and almonds .
Note this is based on the ingredients we used, nutritional information may very depending on the ingredients used.
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