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 trifle recipe we have created at Have Butter will Travel.
- 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 20cm in diameter and 12cm deep
- 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 Pecan Cheesecake Muffins
- Keto Easter Egg Ideas
- Keto Nutella Fat Bombs
- Keto Coffee Ice Blocks
- Keto White Chocolate Cheesecake
- Keto Chocolate Fat Bomb Smoothie
- Keto Cheesecake Bites
- Keto Chocolate Salami
- Keto Chocolate Truffle
- Keto Tropical Trifle
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Keto Raspberry Trifle
Prep time doesn't include setting the jelly or cooling the cake.
- 2 Raspberry Sugar Free Jelly Sachets (9g each)
- 1 batch Keto Vanilla Custard Recipe
- 1&1/2 cup Pure Cream (pouring)
- 1 punnet Fresh Raspberries
- 30 gm Flaked Almonds, toasted
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 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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