Strawberry Shortcake Trifle
Nothing says Christmas desserts, like Trifle! I don’t know, maybe it’s a British thing, but growing up this is what we had every Christmas.
Ok, I'm not going to lie, my least favorite part was the jelly bit. I just didn't like the texture of the soggy fingers in the jelly, so I would always just scoop off the custard & cream.
My version skips the jelly and uses my Keto blueberry jam (check my stories if you want the recipe) on a Shortcake loaf, topped with fresh strawberries, sugar-free custard & whipped cream.
Ingredients
For the Short Cake
1/2 cup almond flour
2 tbsp coconut flour
1/4 cup of butter (softened) 3 eggs
4 tbsp of erythritol
For the Custard
1 cup of full fat whipping cream 3 egg yolks
4 tbsp of erythritol
For the Trifle
1/2 cup diced strawberries 1 cup of whipping cream
4 tbsp of keto friendly jam
3 tsp of powdered erythritol
Method
To prepare the Short Cake
1. Using a food processor, add all the ingredients and blitz together until well combined.
2. Pour the batter into a small loaf tray and add to a preheated oven at 160c for 30 minutes. Or until set.
3. Allow the cake to cool before slicing.
To prepare the custard
1. Add a 1/4 cup of cream and the erythritol to the egg yolks and whisk well.
2. Add the remaining cream to a saucepan and heat on low.
3. Once warmed, slowly pour in the creamed yolk mixture and continue to whisk vigourously until the custard has thickened and can coat the back of a spoon.
4. Allow to cool, before chilling in the fridge.
To assemble the Trifle
1. Prepare your whipped cream first by whisking together the powdered sweetener with the cream until soft peaks form.
2. Slice up the cooled shortcake and slather with keto friendly jam.
3. Add the shortcake to a bowl or glass jam side up and sprinkle over some of the diced strawberries.
4. Spoon over the chilled custard and spread it evenly over the top.
5. Repeat, with the cake, strawberries and custard.
6. Then top with generous amounts of the whipped cream.
7. Garnish with a strawberry & dig in!
Strawberry Shortcake Trifle
Ingredients
Instructions
- Using a food processor, add all the ingredients and blitz together until well combined.
- Pour the batter into a small loaf tray and add to a preheated oven at 160c for 30 minutes. Or until set.
- Allow the cake to cool before slicing.
- Add a 1/4 cup of cream and the erythritol to the egg yolks and whisk well.
- Add the remaining cream to a saucepan and heat on low.
- Once warmed, slowly pour in the creamed yolk mixture and continue to whisk vigourously until the custard has thickened and can coat the back of a spoon.
- Allow to cool, before chilling in the fridge.
- Prepare your whipped cream first by whisking together the powdered sweetener with the cream until soft peaks form.
- Slice up the cooled shortcake and slather with keto friendly jam.
- Add the shortcake to a bowl or glass jam side up and sprinkle over some of the diced strawberries.
- Spoon over the chilled custard and spread it evenly over the top.
- Repeat, with the cake, strawberries and custard.
- Then top with generous amounts of the whipped cream.
- Garnish with a strawberry & dig in!
Nutrition Facts
Calories
359.44Fat (grams)
33.59Sat. Fat (grams)
17.38Carbs (grams)
8.79Fiber (grams)
1.79Net carbs
5.69Sugar (grams)
3.43Protein (grams)
8.48Sodium (milligrams)
119.64Cholesterol (grams)
256.00The information is provided as an approximation only. The information comes from online calculators and nutritional labels of certain prepackaged items. Although eatwithjasmin.com will try its best to provide the most accurate nutritional information, the figures provided are estimations.
To obtain the most accurate reading of the nutritional profile in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. Portion sizes will also change the nutritional information availble.
