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Keto Christmas Trifle
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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.
Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Servings 8 people
Calories 370kcal
Author Monya Kilian Palmer

Equipment

Ingredients

For the jelly layer

For the custard

For the whipped cream layer

To finish

Metric - US Imperial

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

Notes

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.

Nutrition

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