Keto Christmas Trifle | A Fantastic Seasonal Fat Bomb for the Ketogenic Diet

Is trifle in your Keto arsenal? If not it should be, loaded with double cream and eggs and with Christmas just around the corner it could be your perfect Christmas fat bomb. In Episode 1 of Simons Christmas Keto Kitchen we make this Fantastic Seasonal Fat Bomb but honestly you can and should be making it all year around.

Sponge base

Using a mug cake, sliced. I used this fantastic recipe from Megan Ellam https://madcreationshub.com/recipe/ke…

1 tablespoon of olive oil
2 tablespoons of collagen
1 tablespoon of coconut flour
1/4 teaspoon of vanilla extract
1/2 teaspoon of baking powder
1 egg
1-2 teaspoons of Sweetener
1 tablespoon of sour cream

You can soak the sponge in the tipple of your choice, sherry, port. On top of this I’ve added 200g of frozen mixed berries and then a pint of sugar free raspberry jelly and allowed to cool and set.

Custard

I like a nice thick custard, again I used one of Megan’s recipes, the vanilla custard from her CARAMEL KETO VANILLA CUSTARD SLICE https://madcreationshub.com/recipe/ca… if you prefer a thinner custard you could dial back or omit the xanthan gum and gelatine.

40 g powdered sweetener
2 teaspoons xanthan gum
4 eggs
400 g thickened cream or heavy cream
1 tablespoon gelatin
2 teaspoons vanilla extract

Heat the cream and vanilla extract to a gentle simmer then take off the heat. Mix the other ingredients in a separate bowl and add to the cream, mix til smooth then put back on the heat and stir until it begins to thicken, allow to cool, pour on top of the jelly.

Cream

I mixed 600ml of double cream with 2 tablespoons of Erythritol and whisked to a firm peak, pour over the custard. finally decorate with a few berries.