This keto cake trifle with olive oil lemon curd is quite possibly the best keto dessert. Maybe ever? I realize this is a very bold statement to make, especially since I have a deep affinity for sweet treats (you can actually bake your way through the proof) but hear me out.
It’s not just about the taste (which is INSANELY good). The keto lemon curd combined with sweet berries. The coconut whipped cream. The soft and tender vanilla cake. All of it is quite amazing, but what I also love is the no-fuss, low-maintenance, simplicity of this low-carb dessert. This keto cake trifle gets a 10/10 in every recipe category, friends, including ease!
but first, how are you?
It’s a question I’ve seen tossed around so much lately, and I’ve used it myself on Instagram, but I know some of you aren’t on there and I am trying to do a better job of connecting here on my blog. Honestly, I’d love to know. What are you cooking, baking, eating, in need of, etc. Any specific requests?If you feel like it, please share in the comments- I do read them. 🙂
But really, I hope you’re well. My family is alright, dealing with the same struggles that many of us are in the thick of- the challenges of quarantine and time management and working while homeschooling and annoying each other and the constant headline-reading and seemingly impossible search for toilet paper. I realize these are small things, insignificant when you look at the big picture of 2020 so far. But they are daily life things and life just got in the way of me posting this keto cake trifle recipe sooner. I made it for Easter, took photos of it that day, and then I just FORGOT.
I’m thrilled that my quarantine brain fog has lifted and I can finally share one of my favorite keto desserts. And isn’t now a great time to celebrate the small things? Like a delicious, easy dessert?
how to make this easy cake trifle
Have you ever tried Keto and Co.? They carry a whole line of wonderful, keto-friendly baking mixes (and a few non-baking products, too) and I had their vanilla keto cake mix on-hand. This cake mix results in a really tender, flavorful, yellow cake that’s a cinch to bake. I recommend it for this recipe, but you can also use a homemade version, too. I haven’t tried it but I’m thinking my orange almond flour cake would work well and has a similar consistency (you can omit the orange if you’d like and sub the almond extract for extra vanilla).
For this cake trifle, you’ll need:
- a prepared Keto and Co. vanilla keto cake (the package ingredients call for eggs, butter/ghee and apple cider vinegar)
- olive oil
- keto-friendly sweetener like granulated monk fruit
- powdered monk fruit (or you can make your own with the granulated stuff)
- canned, full-fat and unsweetened coconut milk
- berries of choice (I used frozen blackberries)
- vanilla extract
keto cake trifle, step by step
All the details are listed in the recipe at the bottom of the page, but here’s a look at this simple process:
- Make the cake – Prepare the cake according to the Keto and Co. package instructions. It calls for butter but I’ve successfully subbed grass-fed ghee in their products to keep things dairy-free. Once it’s cool, freeze the cake for 1-2 hours before cutting it into cubes.
- Make the keto lemon curd- I adapted this olive oil lemon curd recipe from The Spruce Eats, substituting sugar for monk fruit and it worked great! This lemon curd is keto-friendly and dairy-free. The taste of the olive oil remains mild and the curd is silky smooth and a breeze to make.
- Prepare the coconut whipped cream- The whipped cream layer is made with coconut cream from a can of coconut milk (I usually get about 1 cup’s worth, especially if I refrigerate the can overnight). You can also purchase cans of only coconut cream. Simple whip it with some vanilla and powdered monk fruit sweetener, and you have a dairy-free/sugar-free whipped cream. Keep it chilled until you’re ready to use it.
- Layer the trifle- You can do this in a large trifle bowl or in individual glasses. Start with a layer of cake squares, then a spoonful of keto lemon curd, then a few berries, then whipped cream. Repeat until the dish or glass is full (or until you run out of ingredients). Refrigerate until it’s time to enjoy!
tips and tricks for the best cake trifle
- Freezing the cake makes it easier to cut into cubes (less crumbling). I placed it in the freezer for 1-2 hours, then let it defrost on the counter for about 20 minutes before cutting it into 1-inch cubes.
- I line the inside of the cake pan with fitted/cut parchment paper to prevent it from sticking. However, if your cake is stuck in the pan, freezing it is a great trick to getting it un-stuck. Place the whole pan in the freezer for a few hours, then gently run a butterknife along the edges to loosen it. Hold the cake pan vertically, then wedge the butterknife (or a metal spatula) under the top edge. The whole cake should pop right out.
- The keto lemon curd is tart and tangy, and also pretty sweet. Go easy with the curd layer. I ended up with thicker layers of cake, berries and coconut whipped cream, and a thinner layer of curd. The ratio was perfect.
- If you’re using frozen berries, I recommend waiting to serve the cake trifle. The berries will defrost and are perfect if you let the trifle sit in the fridge for at least 30 minutes before serving.
- You can make your own powdered sweetener by blitzing granulated monk fruit sweetener in a blender for a minute or two. I use a little bullet blender and it makes the sweetener really fine. This is necessary to prevent a gritty coconut whipped cream.
You’ll love this keto cake trifle recipe! It’s the best combination of sweet berries and lemon, creamy curd and tender cake.
It sort of reminds me of bread pudding– you can fancy it up for a special occasion but it’s also perfectly fine to scoop out a big mess of it into a bowl for a Tuesday quarantine snack. Or breakfast. Anything goes these days, so you do what feels right. 😉
you might also love…
- This low-carb strawberry rhubarb jam, a delicious, five-ingredient recipe to make the most of rhubarb season!
- Chopped cabbage salad and citrus ginger dressing is a healthy, low-carb, low-maintenance salad that will keep for a couple of days!
- Have you tried this keto coconut cake? It’s a winner for sure, and a fun baking project if you’re in search of that right now.
- 1 Keto and Co. vanilla cake, prepared according to package instructions (see notes for substitutions)
- 2/3 cup freshly squeeze lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated monk fruit sweetener
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 1 cup coconut cream (from canned, full-fat coconut milk)
- 2-3 tablespoons powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen berries
- Prepare the vanilla cake according to Keto and Co. package instructions. (I have successfully subbed ghee for the required butter to keep it dairy-free). Once the cake has cooled, remove it from the pan and freeze it for 1-2 hours.
- To make the lemon curd, heat the lemon juice, lemon zest, eggs, and granulated monk fruit sweetener in a medium saucepan for about five minutes, over medium heat. Stir the mixture frequently.
- Once the lemon mixture comes to a low boil, drizzle in the olive oil, one tablespoon at a time, whisking it in completely. Continue whisking and cooking for another 1-2 minutes, or until the mixture is thick.
- Set a fine mesh strainer over a medium bowl. Pour the curd through the strainer to remove any solids (usually cooked bits of egg), then chill the curd in the refrigerator.
- To make the coconut whipped cream, whip the powdered monk fruit sweetener with the coconut cream and vanilla extract for 3-5 minutes in a large mixing bowl with a handheld mixer (or use a standup mixer). Adjust to taste and chill the coconut whipped cream in the fridge until you're ready to layer the trifle.
- Defrost the frozen cake for about 20 minutes on the counter, then cut it into 1-inch cubes.
- Using a large trifle bowl or individual glasses, begin making your trifle layers. Start with a thick layer of cake cubes on the bottom. Spoon a 1/2-inch layer of lemon curd on top of that, then cover it with berries. Spoon the coconut whipped cream on top of the berries. Repeat the layers with the remaining ingredients or until the cups are full. The top layer should be coconut whipped cream or berries.
- Chill the keto cake trifle until it's ready to serve. If you used frozen berries, I recommend refrigerating the trifle for at least 30 minutes to help the berries defrost.
*If you don't have the Keto and Co. vanilla cake mix, you can try using my orange almond cake (and sub the orange juice/zest for lemon; I'd probably omit the almond extract too). I haven't tried it, but it should work fine.
*You can line the cake pan with parchment paper for easy removal. However, if the cake is stuck in the pan, simply place the whole cake pan in the freezer for several hours. To remove the frozen cake, gently run a butterknife along the edges to loosen the cake. Then prop the pan up vertically, slide the knife under the top edge of the cake and pop the whole cake out.
*If you don't have powdered monk fruit sweetener, no problem. You can blitz the granulated sweetener in a blender for 1-2 minutes to make your own powdered sweetener.
*I refrigerate my canned coconut milk to get the most coconut cream out of the can. Chilling it helps separate the cream even more and you wind up with more cream at the top of the can.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 31gSaturated Fat: 15gCholesterol: 61mgSodium: 36mgCarbohydrates: 8.1gNet Carbohydrates: 3.1gFiber: 5gSugar: 4gProtein: 9.4g
This nutritional information is approximate and is provided for convenience as a courtesy.