Description
A deliciously rich and creamy trifle cake that’s low in carbs and perfect for keto diets, featuring layers of berries and a fluffy cake.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 1/2 cup erythritol
- 1 teaspoon vanilla extract
- 3 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup almond flour
- 3 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the eggs and erythritol until fluffy.
- Add the almond flour, baking powder, and salt; mix until combined.
- Pour the batter into a greased cake pan and bake for 25-30 minutes.
- Let the cake cool completely, then cut into cubes.
- In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
- In a trifle dish, layer the cake cubes, berries, and whipped cream.
- Repeat the layers until all ingredients are used, finishing with whipped cream and a layer of berries on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- This dessert can be made a day in advance for better flavor.
- Use your favorite low-carb sweeteners if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 100mg