Low-Carb Christmas Trifle
Call me weird if you like, but I like to stay bloat free and maintain my weight over the holidays.
Gone are the times where I used to overindulge 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 restricted over the holidays.
In fact, these days I still feel like I indulge, except now I have worked out ways to eat better alternatives, that still taste indulgent but won't make me feel horrible in the new year.
It's a win win and I wouldn't have it any other way.
And I know with a few easy swaps, you can still wow your guests this Christmas with yummy meals and take care of yourself!
Here's a dessert to show you just how to do this!
This trifle is so scrumptious, they won’t even know it's healthy!
It’s also gluten, wheat and dairy free! So if you’re sensitive to these foods, like I am – I’ve got you covered!
You don’t have to worry about bloating and unbuttoning your jeans after you eat this!
I’m always creating healthier alternatives for you – so you can have your cake and eat it too!!
Let’s get into it!
Low-Carb Christmas Trifle
Serves: 2
Ready in: 25 minutes
Macros / serve:
Calories: 262 kcal
Protein: 13 g
Fat: 16 g
Net carbs: 8 g
Fibre: 6 g
Ingredients
For the Strawberry Jam:
½ cup frozen strawberries
1 tbsp chia seeds
2 tbsp monk fruit (or sweetener of choice)
For the Sponge Cakes:
2 tbsp coconut flour
2 tbsp vanilla protein powder
½ tsp baking powder
1 egg
1 tsp vanilla extract
1 tbsp melted butter or coconut oil
3 tbsp almond milk
For the Vanilla Cream:
⅓ cup light coconut cream
1 tsp vanilla extract
¼ cup powdered monk fruit (or sweetener of choice)
1 tbsp vanilla protein powder (optional)
For the Topping:
2 strawberries, sliced (or berries of choice)
Method:
Make the strawberry jam: Microwave the frozen strawberries for 60–90 seconds until soft and then mash with a fork. Add the chia seeds and monk fruit, and whisk to combine. Refrigerate to thicken.
While the strawberry jam thickens, prepare the sponge cakes. Into a mixing bowl, add the coconut flour, protein powder, and baking powder and mix to combine.
To the mixing bowl, add the egg, vanilla, melted butter and almond milk, whisk until smooth.
Divide the cake batter between two greased ramekins or coffee cups. Microwave for 2 minutes or until cooked through. Remove from the microwave and allow to cool.
While the sponge cakes are cooling, prepare vanilla coconut cream. Shake the can of coconut cream well to combine and then measure out ⅓ cup. Beat for approximately 30 seconds.
To the coconut cream, add the vanilla, powdered monk fruit, and protein powder (if using). Beat until creamy and smooth. Taste and adjust sweetness as desired. Refrigerate until ready to use, so it can set.
Slice cooled sponge cakes lengthways into three pieces each.
To assemble, add one piece of sponge cake to the bottom of a glass cup or dish, top with vanilla cream then the strawberry jam. Repeat until all ingredients are used up.
Top with fresh sliced strawberries or berries of your choice. Serve straight away or store in the fridge for up to two days.
Notes:
It is important to refrigerate the vanilla cream prior to using to give it time to set.
You can bake the sponge cake at 180°C for 10–20 minutes instead of microwaving. Keep an eye on it and insert a skewer to check that the middle is cooked.
Freeze the leftover coconut cream so that it doesn't go to waste.
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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