Keto Lemon Blueberry Trifle

NUMERICAL REVIEW:

• American cuisine
• Diet: Ketogenic
• Dessert course
• Time for prep: Twenty-five mins

• Cooking time: 25 minutes
• Working time(in total): Fifty(50) mins
• Size/serving: 1 cup
• Yield in total: Six servings
• Mode of cooking: Assembling & baking
• Level of difficulty: Normal

TOOLS:

• Baking dish, 8 by 8 inches
• Serving glasses(individual)/trifle dish
• Electric mixer(hand/stand)
• Paper of parchment
• A saucepan
• Bowls for mixing
• A spatula(rubber)

INGREDIENTS:

LAYER OF CAKE:

• 1 teaspoon, essence of vanilla
• A cup of almond flour
• 1/4th cup of keto sweetener
• Zest of a lemon
• 2 tablespoons of coconut flour
• A quarter cup of almond milk(unsweetened)
• 1 teaspoon of baking powder
• Eggs, 3
• 0.25 cup of butter

LEMON CREAM LAYER:

• One-fourth cup of erythritol
• 8 ounces of cream cheese
• A teaspoon of lemon zest
• 0.5 cup of whipping cream(heavy)
• Juice of lemon, 2 tbsp.

LAYER OF BLUEBERRIES:

• One cup of blueberries
• Erythritol, 1 tbsp.
• A tablespoon of lemon juice

INGREDIENT NOTES:

FLOUR OF COCONUT:

• It always require in small amount but do the big work. It helps in absorbing the moisture well which improve the structure. Never exceed the said amount.

CREAM(HEAVY):

• We advise you to avoid the use of ultra-pasteurized cream to have the perfect results. It gives us an airy filling with more volume when you whip it before using.

FLOUR OF ALMOND:

• The almond flour works as a keto base in place of regular flour for making the cake. It will give the cake its basic structure.

BERRIES(BLUE):

• As compared to the other berries, the berries that are blue have a few more carbs.. You may use them in limited amounts to stay in keto.

KETO SWEETENER:

• We advise you to use the low carb sweeteners like monkfruit/erythritol. You may go for the granular keto sweeteners in cake while always go for powdered sweeteners for the layers of cream.

CREAM CHEESE:

• Smooth texture of cream cheese will require it to be soften at normal surrounding temperature. For a rich trifle, use full-fat cream cheese.

JUICE & ZEST OF LEMON:

• Bottled juice of lemon will not give you that good taste. So, always go for the fresh juice & zest of lemon. The zest will contribute to the more deep lemon flavor

INSTRUCTIONS:

1. Warm up the oven(empty) at 175 C & get to work.
2. Include the baking powder, flour of almond, sweetener, & flour of coconut in a bowl & mix well.
3. Include eggs, butter(melted), zest of lemon, milk of almond, & vanilla essence in dry mix.
4. Mix only till every item is incorporated well.
5. Transfer the batter to the pan(8 by 8-inches).
6. Shift that pan with batter into the oven till the knife you inserted comes out without wet batter residues.
7. It may take twenty-five mins till the top becomes beautiful golden.
8. Wait for the cake to come to the normal surrounding temperature,then cut into cubes.

LEMON CREAM PREPARATION:

1. Include the cream cheese(at normal temperature) in a big bowl.
2. Use the mixer(electric) to beat the cream cheese till it smoothes out.
3. Next, add juice & zest of lemon along with the keto sweetener.
4. Mix till all items are well incorporated.
5. In another bowl include cream(heavy) & beat till the formation of peaks(soft).
6. Now, combine the whipped cream in that mixture of cream cheese till the formation of smooth lemon cream.

BLUEBERRY LAYER:

1. Place a saucepan over a low flame.
2. Include the blueberries, sweetener(keto), & juice of lemon in it.
3. Cook till it becomes thicken(for ~five mins).
4. After switching the flame off, keep it to cool down.

ASSEMBLING:

1. Whether you are serving in glasses(individual)/trifle dish, first make the bottom layer with cubes of cake(at surrounding temperature)
2. After that cover the cake with the cream of lemon.
3. Then, spread the blueberry compote over it.
4. Repeat the layers in the similar manner till the glass/trifle dish filled.
5. Finish it up with the lemon cream & blueberries at top.
6. Now, chill it minimum for an hour, then serve that Keto Lemon Blueberry Trifle.

TIPS:

• To have the quick trifle, bake the cake a day before.
• For the neat presentation, use piping bag to layer the lemon cream filling.
• If you want to have the strong lemon flavor, apread the extra zest of fresh lemons between layers while assembling.
• After assembling, the chilling step is essential to set the trifle & bring out the complete flavor.
• You may swap the blueberries with blackberries/raspberries for a twist.

STORAGE DETAILS:

REFRIGERATION:

• Save the trifle(remaining) in a container(sealed) & refrigerate it. You may consume it within ~four days. We advise you to serve/eat in first two days for fresh flavor.

FREEZING:

• You may freeze the base of a cake wrapped in cling wrap for ~sixty days. However, we never recommend freezing the trifle as the texture of the cream will be ruined.

FAQs:

Will this trifle be suitable for the diabetes patient?

• As we choose the low-calorie sweetener, that’s why the trifle will be perfectly suitable for a diabetes patient. But do consult with the doctor first.

Which swaps must I make to have the non-dairy version of the trifle?

• Choose the non-dairy alternative of the cream cheese & cream of coconut in place of cream(heavy). These swaps will have you the non-dairy version of this trifle

NUTRITIONAL FACTS/SERVING:

Size/serve: 1 cup
Calories: ~285 kcal
Carbs in total: Nine grams
Fiber: 3 g
Net carbohydrates: Six grams
Fats: 26 grams
Sugar: Two grams
Proteins: 6 g
Sodium: 135 milligrams