Keto Berry Trifle
Try this delicious and decadent dessert for your next summer dinner party, picnic, or potluck! Keto Blueberry Trifle is a burst of berry flavor layered with a scrumptious almond cake and a fun coconut creamsicle sauce.
Print
Pin
Add to Menu
Servings: 12
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.
Your Own Recipe Notes
Tried this recipe?Let us know how it was!