Low Carb Christmas Trifle
Call me weird if you like, but I like to stay bloat free and remain my weight over the holidays.
Gone are the times where I used to over indulge on sugar and eat too much, only to wake up on January 1st feeling bloated, down, low in energy, puffy and 2 kilos heavier.
I just got to a point where I was sick of feeling like that. Sick of feeling so great for so long, only to screw it up in just 1 week.
It's so easy to do hey?
But, I'm SUCH A FOODIE. So, I never like to feel compromised over the holidays.
In fact, I still feel like I indulge, but I have worked out ways to eat better alternatives, that still taste indulgent but won't make me feel crap in the new year.
It's a win win and I wouldn't have it any other way.
You too can still wow your guests this Christmas with and take care of yourself with a few easy swaps too.
Here's a dessert to show you how!
This trifle is so scrumptious, they won’t even know it's healthy!
It’s also gluten, wheat and dairy free to ensure I cover those of you who are sensitive to these foods like I am. Meaning, you don’t have to worry about bloating and unbuttoning your jeans after you eat this!
I'M ALWAYS CREATING A HEALTHY ALTERNATIVE FOR YOU, SO THAT YOU CAN HAVE YOUR CAKE AND EAT IT TOO…
Let’s get into it!
Low Carb Christmas Trifle
Serves: 2
Cooking time: 25 minutes
Ingredients
Sponge Cake Ingredients:
2 tbsp coconut flour
2 tbsp vanilla protein powder
1/2 tsp baking powder
1 egg
1 tbsp butter or coconut oil
1 tsp vanilla extract
3 tbsp almond milk
Strawberry Jam Ingredients:
1/2 cup frozen strawberries
1 tbsp chia seeds
2 tbsp stevia
Vanilla Cream Ingredients:
1/3 cup light coconut cream
1/4 cup powdered stevia
1 tbsp vanilla protein powder (optional)
1 tsp vanilla extract
Method:
1. Microwave 1/2 cup frozen strawberries for 60-90 seconds until soft and mash with a fork.
2. Whisk chia seeds and stevia into the strawberry mix and refrigerate to thicken.
3. While the strawberry jam thickens, prepare sponge cakes. Add coconut flour, protein powder and baking powder to a mixing bowl and combine.
4. Add egg, vanilla, melted butter and almond milk, whisk until smooth.
5. Divide the cake batter between two greased ramekins or coffee cups.
6. Microwave for 2 minutes or until cooked through. Remove from the microwave and allow to cool.
7. While the sponge cakes are cooling, prepare vanilla coconut cream.
8. Shake coconut cream well to combine and measure out 1/3 cup. Beat for approximately 30 seconds.
9. Add vanilla, powdered stevia and protein powder if using. Beat until creamy and smooth. Taste and adjust sweetness as desired. Refrigerate until ready to use.
10. Slice cooled sponge cakes lengthways into three pieces each.
11. To assemble, add one piece of sponge cake to the bottom of a glass cup/dish, top with cream then strawberry jam and repeat until all ingredients are used up.
12. Top with fresh sliced strawberries or berries of your choice.
13. Serve straight away or store in the fridge for up to two days.
Notes:
You must refrigerate the coconut cream prior to using.
You can bake sponge cake at 180 degrees celcius for 10-20 minutes instead of microwaving. Keep an eye on it and insert a skewer to check that the middle is cooked.
Use leftover coconut water for smoothies so that it doesn't go to waste.
Macros / serve:
Calories: 285 kcal
Protein: 16 g
Fat: 17 g
Net carbs: 4 g
Fibre: 8 g
That’s it!
Give it a go and let me know when you do, I know you’ll love it (and your guests will too).
I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.
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