This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

DRY INGREDIENTS FOR THE CAKE

Almond flour = 120 g (1 cup)

Coconut flour = 30 g (1/4 cup)

Other Options;

1. Almond flour = 240 g (2 cups)

2. Coconut flour = 60 g (1/2 cup)

Baking powder = 8 g (2 tsp)

Salt = 1/2 tsp

Monk fruit = 40 g (3 tbsp) (OR any keto friendly sweetener. This is mildly sweet so if you prefer it sweeter, you can add more sweetener)

WET INGREDIENTS FOR THE CAKE

Whole Eggs = 3 large (173 g)

Whipping/Heavy Cream =190 ml (3/4 cup) (OR Yogurt/Sour/Coconut Cream)

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including melted unsalted butter)

Vanilla Extract = 1 to 2 tsp

INGREDIENTS FOR THE CREAM

Cold Whipping/Heavy Cream = 480 ml (2 cups)

Cold Unsweetened Plain Greek Yogurt = 480 g (2 cups) (Yogurt makes the cream lighter and the texture of the cream thicker. You can also use solely whipping or heavy cream).

Monk fruit = 50 g (1/4 cup) (This is mildly sweet so if you prefer it sweeter, you can add more sweetener)

BERRIES

Fresh strawberries (sliced) = 400 g

Fresh blueberries = 225 g

Fresh raspberries = 170 g

Some homemade keto maple syrup or strawberry jam (optional) (Watch this video on how to make maple syrup and this video on how to make strawberry jam)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 340F or 170C.

3. In a big bowl, add all the dry ingredients for the cake and mix until well combined.

4. Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.

5. In the video, I used an 8x10 inch shallow baking pan lined with parchment paper. You can also use any suitable pan. Transfer the batter into the pan and spread evenly. Tap the pan a few times to distribute the batter evenly.

6. Bake for about 15 to 20 minutes or until a toothpick comes out clean.

7. Meanwhile, make the cream.

8. Freeze the bowl and beaters for 30 minutes before using. If you live in a tropical climate, you can use an additional bowl with ice cubes to speed up the whipping process.

9. Add the whipping cream and beat at medium to high speed. Add the sweeteners in two batches. Beat until stiff peaks.

10. Add the yogurt and mix until just combined. Chill until needed.

11.  Once the cake is completely cooled, cut into 1-inch cubes.

12.  In the video, I used a trifle bowl with 7 1/2-inch diameter and 5-inch height so please adjust according to the size of your trifle bowl.

13.  Line the bottom of the bowl with the cubed cakes. Then line the nice slices of strawberries at the side of the bowl using the cake as support. Top with strawberries and half of blueberries. Drizzle with the keto maple syrup. This adds flavor and sweetness too. You can also use keto strawberry jam. Then cover with a layer of the cream and spread evenly.

14.  Repeat the process for one more time. Then top with raspberries and the last layer of cream. Garnish with roasted chopped pecans and mint leaves. And you should get a show stopping trifle bowl, fit for birthdays, Christmas or any special celebrations.

15.  Keep refrigerated and consume within 3 days.

[Total servings = 18 servings]

NUTRITION INFO PER SERVING

Total carb = 7.2 g

Dietary fiber = 2.0 g

Net carb = 5.2 g

Calories = 137

Total fat = 10.8 g

Protein = 3.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍