Thermo Foodie and The Chef | Keto Trifle
www.thermofoodieandthechef.com
Keto Trifle made with almond butter cake, cream cheese custard, and raspberry jelly. A low-carb treat perfect for special occasions!
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Cooking tools:
- Stand mixer
- Oven
- Parchment paper
- Cake pan
- Baking sheet
- Skewer
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Whisk
- Saucepan
- Fine-mesh sieve
- Serving platter
- Ramekin
- Refrigerator
- Spatula
- Stove
- Hand mixer
- Butterfly attachment
Ingredients
- 75 g almond butter
- 3 egg whites (**reserve yolks – see below)
- 1 1/2 Tbs erythritol/xylitol or sweetener of choice
- 1 tsp vanilla essence
- 180 g full fat cream cheese
- 30 g erythritol/xylitol or sweetener of choice
- 4 egg yolks **
- ¼ tsp ground vanilla bean (or 1 scraped vanilla bean or 2 tsp vanilla essence)
- 400 g whipping/pouring cream
- 1 tsp xanthan gum (or 1 Tbs gelatin)
- 140 g frozen raspberries
- 5 teaspoons powdered gelatin
- 50 g erythritol/xylitol or sweetener of choice
- 500 g water
- 300 g thickened cream
- 200 g fresh or frozen mixed berries (plus 200g optional extra)
- fresh mint leaves
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