Blueberry Trifle
Blueberries give this dessert anthocyanins and a brighter berry flavor, while cream cheese and cream add fat and make the serving more satisfying. Almond flour and egg help create a soft keto sponge without sugar or regular flour. It tastes best after an overnight chill, when the layers become firmer and the flavor evens out.
Mix almond flour (90 g), almond milk (50 g), egg (50 g), erythritol (15 g), starch-free baking powder (2 g), and table salt (1 g) into a thick smooth batter. Transfer it to a small pan and bake at 180°C for about 45-50 minutes until the sponge feels springy. Cool completely and break it into large crumbs.
For the fruit layer, combine blueberries (200 g), water (20 g), and erythritol (10 g), place over low heat, and cook for 8-10 minutes until the berries soften and the mixture thickens. Let the blueberry base cool.
For the cream, beat cream cheese (250 g) with 35% cream (50 g) and erythritol (30 g) until smooth and thick. Spoon a layer of sponge crumbs into glasses, then add some berries and cream, and repeat the layers once more. Chill the trifle for at least 8 hours. Serve well chilled.
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