“Just in time for Christmas! My keto Christmas trifle consists of sugar-free jelly and a homemade custard (thickened with arrowroot). The part we love the most, is the “cake” element: cubes of my Ginger Blondies. These adds the perfect hit of festive flavours. I brushed only a tiny amount of Brandy on the blondies, but Funnyman said he prefers a little more, so that is up to you!” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

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More on Keto Christmas Trifle…

Indulging over Christmas while keeping a watchful eye on your sugar intake might seem like a challenge. However, with the delightful combination of my ginger blondies, keto custard, and sugar-free jelly, you can create a show-stopping keto Christmas trifle!
 

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The moist and flavourful Ginger Blondies are infused with the warm spice of ginger, adding a festive touch to your trifle. They serve as a sturdy base, providing a delightful texture and a hint of holiday cheer.

The keto custard layer is both delicious and guilt-free. The smooth custard brings a velvety richness to the trifle, perfectly complementing the spicy ginger blondies. And, the sugar-free jelly layer adds a refreshing element to the trifle, as do the strawberries.
 
Your guests will be amazed by this treat that combines holiday flavours with healthy ingredients. This is a perfect dessert for those who want to savour the joy of the season while maintaining a balanced approach to their sugar intake.

 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Christmas Trifle, as well as all the Desserts on Fats of Life®.
 

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Christmas Trifle

Enjoy this deliciously decadent low carb Christmas Trifle, which features my Ginger Blondies, sugar-free jelly and a creamy, homemade keto custard.

Cook ModePrevent your screen going dark while you cook

Course Dessert

Cuisine British

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 8 people

Author Monya Kilian Palmer

Per serving

Calories: 370kcal | Carbohydrates: 5.7g | Protein: 4.2g | Fat: 37g

Equipment

• kitchen scale
• silicon-tipped whisk
• electric hand mixer

Ingredients

For the jelly layer

• 120 g (4.2 oz) Ginger Blondies, FOL recipe
• 1 tsp Brandy
• 85 g (3 oz) raspberries
• 1 sachet sugar-free jelly (raspberry or strawberry flavour), (11.5g)
• 250 ml (8.5 floz) boiling hot water
• 250 ml (8.5 floz) cold water
• 100 g (3.5 oz) sliced strawberries

For the custard

• 250 g (8.8 oz) double cream
• 1 tsp vanilla essence
• 4 large egg yolks
• 2 TB powdered erythritol, confectioners
• 2 TB arrowroot powder, (16g / 0.6oz)

For the whipped cream layer

• 200 g (7 oz) double cream
• 1 TB powdered erythritol, confectioners

To finish

• 60 g (2.1 oz) raspberries
• 2 strawberries, sliced
• 1 tsp powdered erythritol, confectioners (to dust)

Instructions

• Assuming your Ginger Blondies have been made and are cooling down, dice smaller pieces from approx. one-third of the mixture, yielding 120g (4.2oz) of 'cake cubes' as pictured. (Wrap the remaining up and freeze for another day. They store well in the fridge too.)

  I am not a huge fan of boozy desserts, so I lightly brush the Brandy over the blondie pieces to just get a subtle hit. If you want to use more (or even Sherry which is more traditional), you can add more and then toss together in a bowl.
  
• Lay the blondie pieces and the raspberries at the bottom of your trifle bowl. Bowl sizes differ, but if it helps, mine is 18cm across the widest part and 8cm deep. I wish I could add the Amazon link to it for you, but I found mine in a charity shop when we moved to England!
  
• I use Hartley's sugar-free jelly (strawberry flavour, but the raspberry one will also work). Their instructions tell you to add 285ml of each hot water and cold water, but I wanted a slightly firmer set so I used 250ml of each. As the instructions indicate, first whisk a sachet (23g) with hot water in a jug until dissolved - then whisk in the cold water.

  Now pour in the jelly up to only just above the blondie cubes and raspberry mixture.
  
• Next, take the sliced of strawberries and place them right up against the bowl, sitting snugly into the jelly. Even if it is only 1mm in the jelly - this will ensure they don't float later. I used only two slices from the centre of some strawberries (100g/ 3.5oz total), but do not waste the off-cuts: simply chop them up and use in another recipe. Place the trifle in the fridge to set for approximately 3 hours.
  
• Leave the remaining jug of jelly mixture at room temperature as we still need it to be pourable later.

  The reason I am adding the jelly in two stages is because I wanted to create a pretty bottom layer that contained only the blondies and raspberries. If you poured all the jelly in at once, those elements will all float (I learnt this from experience and a kind reader on a Facebook Group gave me this fabulous tip!).
• Check in on the jelly after a few hours. Once it has set nicely and the blondies and fruit are securely in place, pour in the remaining jelly (which, if left at room temperature should still be pourable). Return to the fridge until all the jelly has set firmly.
• For the custard layer, gently warm the double cream and vanilla essence in a non-stick pan. In a separate bowl, whisk the egg yolks, sweetener and arrowroot powder together.
  
• Drizzle the warmed cream into the bowl of yolks, whisking continuously. This step tempers the egg. It is important the cream isn't very hot, else it may cook parts of the egg. Once it all been whisked in, return the whole lot to the same pan.
  
• Place the pan over low to moderate heat, whisking continuously (using a silicon-tipped whisk to prevent scratching your pan) for approx. 10-15 minutes being very careful not to increase the heat too high (no one wants scrambled eggs).

  It will be ready once it has thickened beautifully. Pour the custard through a sieve into a clean bowl. (If parts of your egg did scramble, they will get caught here, but if you kept the heat moderate - this is unlikely.) Leave the custard to cool for about 30 minutes.
  
• Once the custard has cooled enough to not melt the top layer of your jelly, pour it over the set jelly. Cover with clingfilm and place in the fridge until the custard cools completely. It will thicken and set the longer it is in the fridge.

  The trifle can be made a day or two in advance up to this point. Keep covered in the fridge until you are ready to serve.
  
• When ready to serve, make the whipped cream layer by whipping the cream and sweetener together using a hand mixer until you achieve stiff peaks.
  
• Gently spread the whipped cream over the custard layer and decorate with the raspberries and sliced strawberries. Dust over a little confectioner's sweetener just before taking your masterpiece to the table.

  This trifle will serve anything between 6 and 10 people, but the macros are based on a 170g serving - making this ideal for 8 people. Macros for a trifle are an inexact science unless you can be sure that every person gets an equal layer of all the good bits. However, it's Christmas... so just enjoy the indulgence of this Keto Christmas Trifle! xxxx

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        370Kcal / 1548kJ
Fat                                37g
Carbohydrates              5.7g
Protein                          4.2g

Allergens
Almonds
Eggs
Milk

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See all the Desserts on Fats of Life:

Nutty 'White Chocolate' Bars (Keto)

Baby Cinnamon Puffs (Keto)

Almond and Coconut Biscuit Cake (Keto)

Chocolate Ice Cream (Keto)

Keto Lemon Meringue Pie

Baked Lemon Cookies (Keto)

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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