Ingredients for Berry Trifle
- Two packets of sugar free jello (we used Natural Simply Delish’s Natural Jel Dessert, 20 gram per packet)
- Fresh Strawberry, 300 gram (divided)
- Fresh Blueberry, 120 gram
Ingredients for Pound Cake
- Coconut flour, 1 Cup
- Low-carb sweetener, 1/3 Cup
- Baking powder, 1 teaspoon
- Eggs, 5 large, room temperature
- Vanilla extract, 1 teaspoon
- Greek yogurt, ½ Cup
- Milk, ½ Cup
- Avocado oil, 1 Tablespoon
Ingredients for Custard
- Heavy whipping cream, 2 Cups
- Vanilla, 1 teaspoon
- Egg yolks, 6
- Low-carb sweetener, ¼ Cup
- Sea salt, ⅛ teaspoon
- Arrowroot flour, 1 teaspoon
Ingredients for Whipped Cream
- Heavy whipping cream, 2 Cups, cold
- Low-Carb powdered sweetener, ¼ Cup
- Vanilla extract, 1 teaspoon
Instructions for Berry Trifle
1. Open the jello packets and mix the powder with water according to the manufacturer’s instructions. Set aside the jelly.
2.To make low-carb pound cake, mix all ingredients and put the batter into a loaf pan. Bake for 35-40 minutes at 177˚C (350˚F). Cool down completely before using it.
3.Cut the pound cake into bite sized pieces. Arrange them on the bottom of a trifle bowl. Pour half of the jelly and refrigerate the trifle bowl for one hour until the bottom layer is set.
4.Make custard by heating heavy whipping cream over low heat in a saucepan. Stir in the vanilla and set aside. In a large bowl, whisk egg yolks, sweetener, sea salt, and arrowroot flour. Pour the heavy cream mixture into the bowl gradually and whisk until well combined. Pour the combined cream and egg mixture back into the saucepan and cook over low heat. Stir constantly until custard thickens. Turn off the heat and set aside to cool.
5.Take out the trifle bowl from the fridge when the bottom layer is set and evenly spread custard. Put the trifle bowl back in the fridge for 30-45 minutes until the custard layer is set.
6. Take out the trifle bowl. Pour the remaining jelly and spread half of the strawberries. Let it set in the fridge for a couple of hours.
7. In the meantime, make whipped cream by beating heavy cream, sweetener, and vanilla. Whip until soft peaks form for several minutes.
8. Right before serving the trifle, spread whipped cream on top and decorate with the remaining strawberries and blueberries. Sprinkle powdered sweetener for garnish.
9.Refrigerate the leftovers in an airtight container for a couple of days.