Ketogenic Trifle – A Very Keto Christmas
The keto trifle is a festive treat that is usually the most decadent item on the table. Low and behold, the keto version is a mighty feast.
Servings Prep Time
12People 20Mins
Cook Time Passive Time
40Mins 8Hours
Calories:374kcal
Fat:35g
Protein:6g
Net Carbs:4g
Servings Prep Time
12People 20Mins
Cook Time Passive Time
40Mins 8Hours
Calories:374kcal
Fat:35g
Protein:6g
Net Carbs:4g
Ingredients
Sponge Cake
Instructions
Sponge:
  1. Preheat oven to 160C (340F)
  2. Using an electric mixer, beat the ricotta and natvia together.
  3. Whilst mixing, add in eggs, 1 at a time.
  4. Add melted butter, almond flour, baking soda and salt
  5. Pour mixture into a 22cm X 22cm baking tin (9″ X 9″)
  6. Bake for 30 mins.
Trifle
  1. Place jelly crystals in a heatproof bowl. Add boiling water. Stir to dissolve crystals. Stir in 400ml cold water.
  2. Refrigerate overnight.
  3. Cut the sponge into 2-inch size pieces. Arrange sponge in a 13 cup-capacity serving bowl. Drizzle with brandy.
  4. Spoon half the jelly over top. Top with heavy cream.
  5. Sprinkle with raspberries and strawberries.
  6. Spoon remaining jelly over top.
  7. Refrigerate, covered, overnight.
  8. Using an electric mixer, beat thickened cream and sugar substitute in a bowl until soft peaks form.
  9. Spoon mixture over trifle. Top with raspberries and strawberry quarters. Serve.