Keto Trifle
Tender almond flour shortcake cubes layer with smooth strawberry puree, fresh mixed berries, and zesty lemon whipped cream in this scratch-made keto trifle that serves 20 for gatherings.
Equipment
- 8-inch cake pans
- Parchment rounds
- Electric mixer
- Wire rack
- Saucepan
- Hand blender or food processor
- Trifle dish
Ingredients
- 3 cups almond flour
- 3/4-1 cup sugar-free sweetener
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs yolks and whites separated
- 2 egg whites
- 1/4 cup sour cream
- 1/4 cup unsalted butter melted
- 1/4 cup heavy cream or nut milk
- 2 teaspoons vanilla extract
- 5 oz strawberries diced
- 2 tablespoons sugar free sweetener
- 2-3 tablespoons water
- 4 cups heavy whipping cream
- 1/4 cup sugar-free sweetener
- 1/4 cup lemon zest
- 2 1/2 tablespoons lemon juice
- 1 cup diced strawberries
- 1 cup blackberries
- 1 cup raspberries
- 3/4 cup blueberries
Instructions
Bake the Almond Flour Shortcake
- Set the oven to 350°F and coat two 8-inch cake pans with cooking spray, then line their bottoms with parchment rounds. The parchment should lie flat against each pan so the cake releases cleanly.
- Combine the almond flour, cake sweetener, baking powder, and salt in a large bowl, then incorporate the yolks, sour cream, melted butter, heavy cream or nut milk, and vanilla. Expect a thick batter before the whipped whites go in.
- Beat all six egg whites in a separate clean, large bowl with an electric mixer, beginning slowly and switching to high after foam develops. Stop when lifted beaters leave firm peaks that stand upright.
- Mix one-third of the beaten whites into the thick batter, then gently fold in the remainder until evenly incorporated. The first addition loosens the mixture, while the final folds should leave no obvious white streaks.
- Distribute the batter between the prepared pans and bake at 350°F for 18-20 minutes, then let the cakes rest briefly before moving them to a wire rack to cool completely and cutting them into bite-size cubes. Handle the cooled cake gently to keep the cubes intact.
Simmer and Puree the Strawberry Sauce
- During baking, stir the 5 oz diced strawberries and sauce sweetener together in a saucepan over medium heat until juicy and thickened, then take the pan off the heat, add the 2-3 tablespoons water, and blend with a hand blender or food processor. The finished puree should look smooth rather than chunky; let it cool completely before assembly.
Whip the Real-Lemon Cream and Layer
- Use an electric mixer on low-medium speed to whip the heavy whipping cream and filling sweetener in a large bowl, adding the lemon zest and juice once the cream thickens, then beating on high to stiff peaks. The cream should hold distinct ridges and upright peaks rather than flow back into the bowl.
- Spread one-third of the lemon cream in the trifle dish, add half the cake, lightly distribute half the strawberry puree over it, and scatter half of each berry on top, then repeat with another third of the cream and the remaining cake, puree, and berries before finishing with the last cream. The finished dessert should have two cake-and-fruit layers beneath a whipped cream topping.
Notes
Ingredient tip: Use a powdered sugar-free sweetener for the cold whipped cream to prevent a gritty texture, while saving granular sweetener for the baked cake and cooked berry sauce. Texture tip: Allow both the baked cake and the strawberry puree to cool completely before layering so the whipped cream does not slump, and gently dry washed berries before assembly. Make-ahead tip: Bake and cube the cooled cake and chill the puree separately in covered containers, then whip the lemon cream and assemble closer to serving. Storage: Keep the assembled trifle or any leftover portions tightly covered in the refrigerator until serving to protect the cream from refrigerator odors. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.