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prep time
4 h 25 min
cook time
15 min
ready time
4 h 40 min
Ultimate Keto Christmas English Trifle
If you love fresh berries, sponge, custard, and cream, you will love this decadent Keto Christmas trifle! A take on the traditional English trifle, a delicate sponge cake is placed at the bottom of the serving dish (option to drizzle sherry or amaretto liquor into the sponge if children are not involved), fresh raspberries and strawberries are scattered in, and then jelly is poured over the sponge until set. A luxurious thick layer of creamy custard is next layered over the jelly and berries, and the entire dessert is topped off with a deep layer of whipped cream and fresh berries to serve. Keto Christmas recipes don't get more traditional than this!
Can I substitute any ingredients? If you prefer a trifle without jelly; simply make the recipe without it. This will be quicker to prepare as you will not need to set the jelly in the fridge. You can choose to make the sponge instructed in this recipe or use any Keto sponge from leftover cupcakes or poundcake.
Is arrowroot Keto-friendly? Arrowroot is a starch produced from a tuber root vegetable. It is a grey-area food, which, when used in moderation, can help to improve the consistency of certain dishes; and can be considered Keto-friendly and acceptable to more flexible Keto dieters. However, we do appreciate some users prefer not to use this ingredient at all. For this, we recommend 1/2 teaspoon of xanthan gum for the 2 teaspoons of arrowroot. If you find the consistency is not thickening enough, add 1/4 teaspoon more. Be cautious not to add too much, as it can thicken quickly and become gummy.
What do I make a trifle in? The traditional serving dish is a footed glass bowl to view all the trifle layers. It also makes an elegant show-stopper following your Christmas dinner. If you don't have one, use any large glass dish, or assemble the trifle in individual glasses.
Can I use regular granulated erythritol? Granulated erythritol does not dissolve in the cream easily. Powdered erythritol is recommended for the cream and can be easily shop-bought. But if you don't have this to hand, you can add granulated erythritol to a blender and whizz it to a powder form. Let the powder settle before opening the lid.
How to store this Keto trifle? Any leftover trifle should be covered with plastic wrap and stored in the fridge. Consume within 3-4 days.
Net Carbs
4.5 g
Fiber
1.5 g
Total Carbs
6.9 g
Protein
4.7 g
Fats
29.4 g
303 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg, yolk
2 medium
Vanilla extract
1 tsp
Whole milk
3 tbsp
Avocado oil
3 tbsp
Almond flour
0.33 cup
Psyllium seeds
2 tsp
Baking powder
0.5 tsp
Salt
0.13 tsp
Raw egg, white
2 medium
Lemon juice, fresh
0.5 tsp
Erythritol Granulated
0.25 cup
Cream of tartar
0.5 tsp
Sugar Free Raspberry Flavour Jelly
1 serving
Boiling water
200 ml
Water
200 ml
Strawberries
0.33 cup
Raspberries, fresh, red
1 cup
Raw egg, yolk
2 medium
Erythritol Granulated
0.25 cup
Arrowroot flour
2 tsp
Double cream
1.25 cup
Whole milk
3 tbsp
Vanilla extract
1 tsp
Double cream
1.25 cup
Powdered Erythritol (Icing Sugar)
1 tbsp
Vanilla extract
1 tsp
Recipe Steps
steps 13
4 h 40 min
Step 1
Preheat the oven to 180C/ 350F. Line a 9x12-inch shallow baking tray with baking paper. Separate the eggs. Put the yolks into a large bowl and the whites into a small bowl. Measure 3 tablespoons of the milk, 3 tablespoons of avocado oil, and 1 teaspoon of vanilla extract in with the egg yolks. Whisk to a smooth consistency, then add in the almond flour, psyllium husk, baking powder, and salt. Mix to combine.Step 2
Add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk on medium speed for 1 minute until the eggs start to froth. Add in 1/2 teaspoon lemon juice, cream of tartar, and 1/4 cup granulated erythritol. Keep whisking until stiff peaks form - about 5-7 minutes.Step 3
Fold the egg whites into the egg yolk mixture in 3-4 small batches until a smooth consistency is achieved. It will initially be a little lumpy, but as you gradually add the rest of the egg whites in, the mixture will ease up. Folding over stirring is important to keep the air in the mixture.Step 4
Pour the batter into the prepared baking tray. Use a spatula to thickly and evenly spread the mixture across the tray. Bake in the middle of the oven for 10-12 minutes or until well risen, and firm to the touch. Set aside to cool slightly.Step 5
Slice the sponge into ladyfinger-length biscuits or cubes. Use a spatula to carefully lift the sponge away from the baking paper.Step 6
Arrange the sponge fingers in the base of your serving bowl. Use any scraps to fill in any gaps.Step 7
Scatter half of the raspberries over the sponge, reserving the rest for decoration. Dice the strawberries and position them between the raspberries.Step 8
Place the jelly crystals into a jug. Add 200ml boiling water. Give it a stir, then add the remaining 200ml cold water. Stir again. Alternatively, prepare the jelly as per the instructions. Pour the jelly over the sponge and leave it to set in the fridge.Step 9
Make the custard while the jelly sets. Separate 3 large eggs. Place the yolks in a large bowl, and reserve the egg whites for another recipe. Add 1/4 cup erythritol and arrowroot to the egg yolks and mix well.Step 10
Pour the 1 ¼ / 300ml double cream, 1/3 cup milk, and 2 teaspoons vanilla extract into a saucepan set over medium heat. Bring just below the boil, then remove from the heat and slowly, in a steady stream, pour half of the cream mixture over the egg mixture, whisking continuously to combine. This is to acclimatize the eggs, so they do not curdle.Step 11
Return the cream mixture to the pan. Heat on medium heat for about 5-7 minutes, continuously stirring until thickened. Once it reaches custard consistency, taste, and adjust sweetness to your preference. Pour the custard into a jug or bowl. Place a piece of plastic wrap over the custard, touching the top layer to prevent a skin from forming. Leave in the fridge to cool.Step 12
Once the jelly has set, and the custard has cooled, pour the cooled custard over the set jelly. Use a spatula to spread it evenly.Step 13
Pour the remaining 1.5 cups of double cream, ½ tsp vanilla extract cream, and 1 teaspoon lemon juice into the bowl of a stand mixer with the whisk attachment. Whisk on high speed for 3-4 minutes until the cream thickens. Take care not to overwhip. To assemble the trifle, spread the whipped cream over the custard and garnish with the remaining raspberries. Leave the trifle in the fridge until ready to serve.
Comments
102ozP(Maintain15Dec2022) 2 years ago
in the ingredients list only medium eggs are listed, and the largest grouping of them is two. in the instructions for custard three large egg yolks are called for. this left me confused as to which is correct? however i assumed the narrative was correct and googled to learn that in recipes 1 medium egg = 1 large egg, so went with 3 medium egg yolks and it seemed to thicken on the stove ok. but, after refrigerating, the custard hasn’t firmed much more, ie it’s still pretty runny! any further directions on achieving a better consistency?
Sans Sucre 2 years ago
2-3 large egg yolks would be fine to make a custard.
102ozP(Maintain15Dec2022) 2 years ago
there must be a trick i don’t know that was not posted in the instructions at the time i made this. i laid the sponge into the trifle bowl and placed quartered strawberries on top - all in a pretty pattern. as i poured the hot jelly into the trifle bowl the sponge and strawberries floated up and around, and crumbles from the edges of the sponge made floaties all over. maybe it will taste good in the end, but it’s definitely not going to be pretty to look at from the sides of the bowl, which is a key part of a trifle. NOTE: I’ve never made a trifle before, so if anyone knows a trick on how to do this for better display, please reply to my comment. Thanks!
IncredibleArugula661861 2 years ago
Personally just add fruit to the jelly then once set add sponge custard and cream
102ozP(Maintain15Dec2022) 2 years ago
it would be nice to have the dimensions of the serving bowl for which this recipe was designed
Granny’ssecret garden 2 years ago
Is the sugar free raspberry jelly a jello??? Help!!!
Sans Sucre 2 years ago
Hello- yes Jelly is the ingredient. Where as Jell-O is an American trademarked brand. Hartleys jelly offer both sugar free and sweetened jelly. Please use any sugar free jelly you can find.
FantasticCauliflower517863 2 years ago
Is double cream the same as heavy whipping cream?
Sans Sucre 2 years ago
Yes correct
Kat 2 years ago
Why vegetable oil? Thats not keto?
PropitiousAvocado481836 2 years ago
Vegetable oil is not healthy for a keto diet. Look at all of the research shared on YouTube - Low Carb Down Under.
Sans Sucre 2 years ago
Keto is a high-fat low-carb diet. Based on that definition, any cooking oil or fat is technically keto-friendly. Make it with avocado oil, light olive oil or coconut oil.