This healthyketo strawberry trifle recipe is not only amazing & delicious, but so easy to make! It happens to be low carb, sugar-free, too.
- 2 cup Wholesome Yum Blanched Almond Flour
- 1/3 cup Wholesome Yum Coconut Flour1/3 cup Besti Powdered Erythritol (or regular granulated)
- 2 tsp Gluten-free baking powder
- 6 large Egg
- 1/3 cup Coconut oil (measured solid, then melted)
- 1 tsp Vanilla extract
- 1 1/2 cup Heavy cream
- 1 1/2 cup Sour cream
- 1/3 cup Besti Powdered Erythritol (adjust amount to taste; regular granulated *not* recommended)
- 1/2 tsp Vanilla extract
- 1 1/2 lb Strawberries (sliced)
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round or 8 in (20 cm) square pan with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, erythritol, and baking powder.
Stir in the eggs. Whisk together the melted coconut oil and vanilla extract, then stir that in as well. Mix well until a dough forms.
Transfer the dough to the lined pan and press in evenly. Bake for 25-30 minutes, until the top is golden and firm.
Let the cake cool to room temperature, then cut into 1 in (2.5 cm) cubes.
Meanwhile, make the cream layer. Use a hand mixer to beat the heavy cream until stiff peaks form.
Add the sour cream, powdered erythritol, and vanilla extract. Beat again until well incorporated. (If you prefer a sweeter cream, add more sweetener to taste.)
To assemble the trifle, arrange half of the cake cubes at the bottom of a trifle bowl.
Arrange 1/2 of the strawberries over the cake layer, including the top and the sides against the edge of the bowl.
Top the trifle with half of the cream mixture.
Repeat the layers again, with the cream being last. (You can reserve some strawberries to use for garnish on the top.)
Cover and chill for 2-3 hours.
Serving size: 1/16 of entire recipe
NUTRITION INFORMATION PER SERVING
Calories: 287 | Fat: 26g | Total Carbs: 10g | Net Carbs: 6g | Fiber: 4g | Sugar: 3g | Protein: 7g