Keto Trifle

Step by Step Instructions

1. 1

   Preheat oven to 350 degrees. Spray two 8 inch cake pans with cooking spray and place a round sheet of parchment paper on the bottom of each pan. Set aside.

2. 2

   In a large bowl, add almond flour, sweetener, baking powder and salt. Stir to combine. Add egg yolks, sour cream, melted butter, heavy cream or nut milk and vanilla extract. Mix until combined. Set aside.

   For this step

   • Almond flour
   • Sugar free sweetener
   • Baking powder
   • Salt
   • Egg yolks
   • Sour cream
   • Butter (melted)
   • Vanilla extract
3. 3

   Add egg whites (all 6) into a clean large bowl. Using an electric mixer, start mixing slowly until frothy. Then increase the speed to high and beat until stiff peaks form.

   For this step

   • Egg whites
4. 4

   Add 1/3 of egg white mixture to the cake batter and mix to help thin out. Add remaining egg whites and gently fold in until uniform.

5. 5

   Divide the cake batter between the two cake pans. Bake at 350 degrees for 18-20 minutes. Let cool a few minutes before transferring to a wire rack to cool completely. Cut cake into bite sized cubes once cooled.

6. 6

   While your cake is baking, add 5 oz strawberries and sugar free sweetener to a saucepan. Stir and let cook over medium heat until the berries have released moisture and the sauce has thickened. Remove from heat. Add 2-3 tablespoons of water. Using a hand blender or food processor, puree until smooth.

   For this step

   • Strawberries (5oz)
   • Sugar free sweetener
   • 2-3 tablespoons water
7. 7

   To a large bowl, add heavy whipping cream and sugar free sweetener. Using an electric mixer, mix on low-medium until cream starts to thicken. Add lemon zest and lemon juice. Increase speed to high and beat until stiff peaks form.

   For this step

   • Heavy cream
   • Sugar free sweetener
   • Lemon zest
   • Lemon juice
8. 8

   Add 1/3 lemon whipped cream to the bottom of a trifle dish. Sprinkle 1/2 of the chopped cake on top. Drizzle on 1/2 the syrup lightly over the cake. Top with 1/2 of each berry. Repeat the layers ending with whipped cream.