Keto trifle
This keto trifle layers almond cookies, vanilla lemon curd, and a silky avocado chocolate mousse.
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Servings: 6 x3 layers
Ingredients
- 100 g ground almonds
- 2 egg whites
- 25 g powdered erythritol
- 1 teaspoon almond extract
- pinch salt
Vanilla lemon curd
- 10 to 12 egg yolks at room temperature
- 5 to 6 lemons
- 275 g butter from grass-fed cows
- 80 g powdered erythritol
- 5 teaspoons Bourbon vanilla powder or 4 pods
Chocolate mousse
- 4 to 5 avocados ripe
- 40 g raw cacao powder
- 20 g powdered erythritol
- 6 tablespoons almond milk
Optional
- dark chocolate
- candied lemon
Procédé
- Prepare the layers the day before or in the morning. This is actually preferable for the biscuits, as they will taste even better, and the curd needs some time to cool. The chocolate mousse does not need to be made ahead, but it is nice to have it ready when you are preparing an entire dinner.
- Make bitter almond biscuits. The recipe makes 6 biscuits. Allow approximately 1 biscuit per layer (a little more at the bottom of a wide wine glass, a little less in a narrow glass). To store them for a day, wrap them in the baking paper they were baked on.100 g ground almonds, 2 egg whites, 25 g powdered erythritol, 1 teaspoon almond extract, pinch salt
- Make a vanilla lemon curd for the curd layer. Please note: this is the basic recipe. For the trifle, however, use more than the amount specified in the basic recipe. The basic recipe makes enough for just over 2 layers. For 6 layers, allow approximately 3x this quantity; a little less may also be perfectly sufficient (I can never resist sneaking a taste). If you make the curd the day before, keep it in the refrigerator. Take the curd out of the refrigerator at least an hour beforehand, otherwise it will be far too firm. If you make it in the morning, keep it covered at room temperature (not too warm). Stir well before using (the dissolved erythritol may recrystallise slightly in the refrigerator).10 to 12 egg yolks, 5 to 6 lemons, 275 g butter, 80 g powdered erythritol, 5 teaspoons Bourbon vanilla powder
- For the chocolate mousse, take 4 to 5 ripe avocados. Blend them with the cacao and erythritol using a hand blender. This will give you a firm mousse. Loosen it a little for the trifle, otherwise the trifle will be too dense and the glasses will also be harder to fill. To do this, add plant-based milk. The amount depends somewhat on how creamy the avocados are. Not a fan of avocados? Choose a chocolate mousse made with egg and butter instead (so no avocado, but still no milk or cream).4 to 5 avocados, 40 g raw cacao powder, 20 g powdered erythritol, 6 tablespoons almond milk
- Assembling the trifle is simple. Crumble a biscuit into bite-sized pieces. Spoon the mousse on top, then the curd on top of that. Start by placing the curd or mousse in a small mound in the middle, then push it out from the centre towards the edges. This is easier than spooning it directly against the sides.dark chocolate, candied lemon
- Originally, a trifle was made with rum-soaked cake. I have not used any alcohol here, but for those who enjoy it, a small glass of amaretto (at room temperature) or limoncello (straight from the freezer!) makes a perfect accompaniment. Choose whether to serve it separately or soak the biscuits in it first. Of course, the dessert will then no longer be moderate in carbs ;-)
Notes
Not everyone enjoys avocado mousse; at a Christmas dinner in particular, some people may not be used to the flavour. Fortunately, there is also a chocolate mousse made with eggs and butter. It is therefore not completely dairy-free, but many people who avoid dairy can still enjoy it with a few small adjustments.
The vanilla lemon curd is not completely dairy-free either, because of the butter. I tolerate butter myself and use it when it really adds something. For those with lactose intolerance, lactose-free butter may be an option. For those with a cow’s milk allergy, goat’s milk butter is something to consider. If you need or really want to eat dairy-free, curd made with coconut oil is an option. It can also be used in a trifle with raspberry cream and coconut-lime curd.
The ingredient quantities are calculated for 6 small glasses containing 3 layers: a layer of biscuits, a layer of curd and a layer of mousse. A small glass should generally be enough for 1 person. But someone with a serious sweet tooth might prefer a large wine glass with 2x 3 layers. For a group of 4 people, you can prepare 2 modest portions and 2 portions for big dessert lovers (2 small glasses and 2 large wine glasses). In total, that makes 6x3 layers.
For the cacao, use an organic raw variety. No harmful substances have been added to it. And since raw cacao has not been heated, all the beneficial nutrients are preserved. This cacao has a very pure flavour; with a different cocoa powder, the proportions may vary (more cocoa may be needed).
If you eat a low-carb diet, do take care, as cocoa can be high in carbohydrates (>20). Krüger has the fewest carbs, with only 8.8 g of carbohydrates per 100 grams.
The trifle is assembled in three layers: first the biscuits, then the vanilla lemon curd, and finally the chocolate mousse.
Equipment: mixing bowl + small bowls/containers + whisk, oven at 200 degrees, PFAS-free baking paper, mixing bowl over a saucepan for a bain-marie, small saucepan, hand blender, piping bag, small glasses.
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