This colorful, eye-catching Keto Berry Trifle is a low carb take on a summertime classic. With layers of moist almond flour cake, a variety of berries, and a fun coconut creamsicle sauce, it’s sure to be a winner with your guests. Originally inspired by a Berry Trifle recipe I saw on the Reddi-Whip site, I had to find a way to ketofy it. Continue reading to see how I did it.
Because this Keto Berry Trifle is really a compilation of recipes with a few tweaks thrown in, I’ll give a warning straight away. This is not a recipe that you decide to make at the last minute. There are three independent recipes that need to be made and, in all cases, cooled or chilled. If planning to serve this Keto Berry Trifle at a weeknight dinner party, I suggest making all of the components the day / evening before and just assembling the trifle on the day of your dinner party.
What You Need to Make Keto Berry Trifle
Equipment
- Almond Flour Cake
- Measuring Cups
- Measuring Spoons
- 9 x 5 inch Loaf Pan
- Medium Mixing Bowl
- Sifter or Sieve (Optional)
- Stand Mixer or Large Mixing Bowl and Hand Mixer
- Rubber Scraper
- Blueberry Syrup
- Measuring Cups
- Medium Saucepan
- Whisk
- Rubber Scraper
- Airtight Container
- Coconut Creamsicle Sauce
- Measuring Cup
- Medium Saucepan
- Whisk
- Rubber Scraper
- Measuring Spoon
- Stand Mixer or Large Mixing Bowl and Hand Mixer
- Airtight Container
Ingredients
- Almond Flour Cake
- Sliced Almonds
- Unsalted Butter – You’ll need the amount for the recipe plus some for greasing the pan.
- Almond Flour
- Unflavored Whey Protein Powder
- Baking Powder
- Kosher Salt
- Granular Erythritol
- Eggs – The recipe calls for large. However, I almost always use jumbo.
- Almond Extract
- Unsweetened Almond Milk – I use the unsweetened vanilla almond milk.
- Blueberry Syrup
- Fresh Blueberries – The original recipe calls for frozen. I usually always buy fresh berries.
- Water
- Powdered Allulose – The original recipe calls for Swerve Granular. I like powdered versions for a bit more smoothness and I deliberately chose to use allulose because it doesn’t re-crystalize.
- Lemon Juice
- Xanthan Gum
- Coconut Creamsicle Sauce
- Full Fat Unsweetened Coconut Milk
- Allulose
- Coconut Cream
- Orange Extract – This is what gives this sauce its creamsicle flavor. However, if you don’t happen to like the creamsicle taste, I would suggest swapping this extract for vanilla, coconut, or almond flavors.
Getting Started with Making Keto Berry Trifle
Let’s start off with a quick orientation to our “plan of attack”.
- First we start by making this Almond Flour Cake from All Day I Dream About Food.
- Next we’ll make a slight variation of this Keto Blueberry Syrup also from All Day I Dream About Food.
- Then we’re onto a slight variation of the cream from this Coconut Sorbet recipe.
- Finally, we assemble all of these components with a variety of berries. (I went with strawberries, blueberries, and raspberries for this iteration.)
Making the Almond Flour Cake
I followed the instructions exactly as written for this one.
Very thoroughly butter a 9 x 5 inch bread / cake pan with unsalted butter. Sprinkle in the sliced almonds and press them into the butter. Yep, this is a tinge messy.
Sift the dry ingredients into a medium bowl–almond flour, unflavored whey protein powder, baking powder, and salt.
Lori Side Note: I never used to bother sifting my flour until a friend who loves to bake suggested it. I can confirm that it does make a difference in the uniformity of the cake’s texture to sift.
Then in a stand mixer beat the butter, almond extract, and sweetener. Add in the eggs, one at a time. Next combine the wet and dry ingredients as instructed and add the almond milk at the end.
Bake and cool as instructed. After the Almond Flour Bread has completely cooled, cut the cake into roughly 1 ½ inch cubes. Set it aside in an airtight container until you are ready to assemble the trifle.
Making the Blueberry Syrup
For the Blueberry Syrup, I followed the recipe as written OTHER THAN I used allulose instead of erythritol. I chose allulose over erythritol because I didn’t want the syrup to crystalize.
Start this one off by adding the blueberries, water, and allulose to a medium saucepan. Bring it to a boil and then simmer as instructed.
Remove it from the heat before adding the lemon juice and xanthan gum (again, as instructed). Allow it to cool completely and then store it covered in the fridge until you are ready to use it.
Lori Side Note: I made a double batch of this recipe, using half for this Keto Berry Trifle and the other half for Keto Blueberry Mojitos.
Making the Coconut Creamsicle Sauce
As noted in the original recipe, turn the can of coconut milk upside and open it from the bottom so that you get right to the liquid.
Here’s where things differ a bit (since we’re making a sauce and not an ice cream base). Use the liquid from the can plus the allulose to make the syrup. Do NOT add the water. Cook as instructed.
Cool the syrup and then refrigerate it for 1 – 2 hours.
In a stand mixer, blend the syrup you just made, the coconut cream, and the remaining thick cream from the can of coconut milk. Once smooth, add in 1 teaspoon of Orange Extract and mix to combine.
Store the Coconut Creamsicle Sauce in an airtight container in the refrigerator until you are ready to assemble the trifle.
Assembling the Keto Berry Trifle
I planned this Keto Berry Trifle to be two layers with some remaining ingredients sprinkled on top.
Rinse and dry your blueberries, raspberries, and strawberries. Destem the strawberries and cut them into small chunks about the size of the blueberries.
In your trifle dish (or whatever dish you are using for serving), first place a layer of Almond Flour Cake cubes. Cover with just under half of the blueberries, raspberries, and cut strawberries.
Drizzle half of the Coconut Creamsicle Sauce over the berries. Then spoon half of the blueberry sauce over the cream layer.
Repeat your layers and then sprinkle the reserved berries on the very top.
Lori Side Note: If you happen to have a trifle dish, this is the time to pull it out and use it. If not, then the next suggestion would be to use a clear glass bowl that will show the layers.
Once assembled, cover the trifle with plastic wrap and put it in the fridge until you are ready to serve it or set it on the dessert table.
Related Recipes
If you need some ideas of what to serve with this Keto Berry Trifle, take a look at the menu on my Red, White, and Blue Dinner Party page for suggestions.
Keto Berry Trifle
Ingredients
- 1 recipe Almond Flour Cake See Notes for Link to Recipe – https://alldayidreamaboutfood.com/almond-flour-cake/
- 1 recipe Blueberry Syrup See Notes for Link to Original Recipe. Use Allulose in place of Erythritol. Substitute Fresh Blueberries for Frozen ones if you can get them. – https://alldayidreamaboutfood.com/low-carb-chia-seed-blender-pancakes-with-wild-blueberry-syrup/#recipe
- 1 recipe Coconut Sorbet with Modifications See Notes for Link to Original Recipe. Do NOT add the water. In place of the 1.5 teaspoons of coconut extract, use 1 teaspoon Orange Extract instead. – https://alldayidreamaboutfood.com/keto-coconut-sorbet/#recipe
- 1 pint Blueberries
- 1 cup Raspberries
- 1 quart Strawberries Chopped
Instructions
- Make 1 recipe of Almond Flour Cake (see Notes for link) following the instructions as written.1 recipe Almond Flour Cake
- Allow the cake to cool completely and then cut it into 1 – 1.5 inch cubes.
- Make 1 recipe of Keto Blueberry Syrup (see Notes for link) except swap out allulose for the erythritol and fresh blueberries for the frozen blueberries if you can find them.1 recipe Blueberry Syrup
- Allow the Blueberry syrup to cool and store in the fridge until ready to assemble the Keto Berry Trifle.
- To make the Coconut Creamsicle Sauce, make 1 recipe of Coconut Sorbet (see Notes for link) except do NOT add the water to the coconut milk liquid when making syrup. AND substitute 1 teaspoon Orange Extract in place of the called for coconut extract.1 recipe Coconut Sorbet with Modifications
- To assemble the trifle, start with a layer of cubed Almond Flour Cake, then slightly less than ½ of the blueberries, raspberries, and chopped strawberries. Pour half of the Coconut Creamsicle Sauce over the berries. Then spoon on half of the Blueberry Syrup.1 pint Blueberries, 1 cup Raspberries, 1 quart Strawberries
- Repeat the layer a second time and then top with the remaining berries.
- Store, covered, in the fridge until ready to serve.
Equipment
- Measuring Cups
- Measuring Spoons
- 9 x 5 inch Loaf Pan
- Medium Mixing Bowl
- Sifter or Sieve (Optional)
- Whisk
- 2 Airtight Container
- Trifle Dish or Large Glass Bowl
Notes
- Links to the Component Recipes all from All Day I Dream About Food
- Almond Flour Cake
- Blueberry Syrup
- Use Allulose in place of Erythritol.
- Substitute Fresh Blueberries for Frozen ones if you can get them.
- Coconut Sorbet
- Do NOT add the water.
- In place of the 1.5 teaspoons of coconut extract, use 1 teaspoon Orange Extract instead.
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