After enjoying our Keto Raspberry Trifle recipe, we were really keen to try another flavour combination. As it’s summer in Australia at Christmas we wanted to come up with a tropical version. This would be perfect for any Christmas parties you may be attending. Offer to bring dessert and you will be everyone’s favourite!
- We made this in individual serving bowls and glasses, it will also work well in a large trifle bowl.
- You can change the jelly and the fruit to suit your preferences.
- We made the jelly, custard and macaroons the day before and assembled the trifle in the morning which worked well time wise.
- 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 Tropical Trifle Recipe
Prep time doesn't include setting the jelly or cooling the custard and macaroons
Prepare jelly as per the directions and divide into 8 serving bowls (1/2 a cup of jelly mixture per bowl). Set in the fridge
Prepare the custard as per the recipe and store in the fridge until completely chilled
Whip cream to soft peaks
Remove pulp from passionfruit and place in a small bowl
Preheat oven to 160 degrees celsius and line a baking sheet with baking paper
In a bowl whisk together egg whites, sweetener and salt for approximately one minute until frothy
Add coconut and coconut flour to the egg white mixture and stir until fully combined and mixture has thickened. If it is still runny you may need to add a small amount of extra coconut flour
Shape mixture into 1 teaspoon sized balls and place on the lined baking sheet. They will not change in size so you don't need to allow too much room between them. I got 40 macaroons from the mixture
Bake for 15-20 minutes until golden brown. Watch them as they can start to colour quickly. Set aside to cool
Divide the cooled custard between the 8 serving bowls on top of the set jelly
Place 4-5 macaroons on top of the custard on each serving of the trifle.
Top with whipped cream, toasted coconut flakes and passionfruit pulp
Note this is based on the ingredients we used, nutritional information may very depending on the ingredients used.
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