Keto Gingerbread Trifle Recipe

Desserts
Gluten Free
Quick Easy
Vegetarian
4.7/5
(2150 reviews)
Keto Gingerbread Trifle
Zylo Recipes

Description

Imagine a dessert that embodies the warmth and spice of the holiday season – a gingerbread trifle. This layered creation is more than just a sweet treat; it's an experience, a journey through textures and tastes that dance on your palate. At its heart lies a foundation of soft, tender gingerbread.

Each bite of gingerbread is a symphony of familiar spices like cinnamon, ginger, and clove, evoking memories of crackling fireplaces and cozy gatherings. The crumb is moist and delicate, providing a comforting base for the layers to come. Piled generously atop this spiced delight is a cloud of freshly whipped cream.

Light and airy, the cream offers a cool contrast to the warm gingerbread, its subtle sweetness enhancing the spices rather than overpowering them. The whipped cream is so light, that it almost dissolves in your mouth, leaving behind a delicate, milky sweetness. But the magic doesn't stop there.

A luscious ginger toffee sauce cascades over the whipped cream, adding a sticky, decadent element to the trifle. The sauce, infused with the fiery kick of ginger, brings a delightful warmth that tingles on the tongue. Its rich, buttery sweetness complements the spices of the gingerbread and the coolness of the whipped cream, tying all the flavors together in perfect harmony.

The beauty of this gingerbread trifle lies not only in its taste but also in its presentation. The layers create a visually stunning dessert, perfect for a festive centerpiece. Each spoonful is a delightful mix of textures – the soft gingerbread, the airy cream, and the gooey sauce.

This gingerbread trifle is the perfect way to end a holiday meal, or to enjoy as a special treat any time of year. It's a dessert that brings people together, creating moments of joy and shared indulgence. The combination of familiar flavors and comforting textures makes it a guaranteed crowd-pleaser.

It's a taste of tradition, a celebration of the season, and a truly unforgettable dessert experience. It is a dessert that is both comforting and exciting, familiar and unique. It’s a conversation starter and a memory maker, all in one delicious package.

So, gather your loved ones, prepare to indulge, and let this gingerbread trifle transport you to a world of holiday magic.

Preparation Time

Prep Time
25 min
Cook Time
16 min
Total Time
41 min

Nutrition Information

Per 1 servings serving
C
Calories
375 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
6 g

C
Fats
35 g
Saturated Fats 20 g
Unsaturated Fats 12 g

Cholestrol 130 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Whipping Cream
    Whipping Cream
    2 cup
    2.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    2 tablespoon
    3.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    1 cup
    4.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    1 cup
    5.
    Raw Egg Whole
    Raw Egg Whole
    1 medium
    6.
    Ginger, Ground
    Ginger, Ground
    1 teaspoon
    7.
    Ginger Root, Raw
    Ginger Root, Raw
    1 slice - 1" diameter
    8.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 tablespoon
    9.
    Cinnamon, Ground
    Cinnamon, Ground
    4 teaspoon
    10.
    Cloves, Ground
    Cloves, Ground
    ⅛ teaspoon
    11.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    12.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    2 tablespoon
    13.
    Almond Milk
    Almond Milk
    ¾ cup
    14.
    Baking Soda
    Baking Soda
    ¼ teaspoon
    15.
    Vanilla Extract
    Vanilla Extract
    2 teaspoon
    16.
    Spices Nutmeg Ground
    Spices Nutmeg Ground
    ¼ tsp

Instructions

    1.
    Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper. Add 1 cup of almond butter, egg, 1 teaspoon of ginger, 2 teaspoons of cinnamon, cup of erythritol, cloves, salt, baking soda, nutmeg, and 1 teaspoon of vanilla to a food processor and blend until a dough forms.
    2.
    Divide the mixture evenly into 14 cookie shapes and arrange across the lined oven tray. These should be around inch thick.
    3.
    Bake for 10 minutes until golden brown then leave to cool completely and firm.
    4.
    Whilst the cookies are cooling you can prepare the ginger toffee sauce. Add the almond milk, fresh ginger, 1 tablespoon of almond butter, remaining erythritol and lakanto syrup to a small pan. Bring to a rolling boil for a minute, then reduce to a simmer. Continue to cook and stir until you have a thickened toffee sauce.
    5.
    To prepare the cream, add the whipping cream to the bowl of a stand mixer with a whisk attachment. Add the remaining cinnamon and vanilla and whisk until soft peaks form.
    6.
    To assemble the trifle, crumble 4 cookies into the base of a large bowl or serving dish. Top with 1/3 of the whipped cream then 1/3 of the toffee sauce.
    7.
    Repeat the same for the next layer, then again for the third layer. Once you have added the final layer of cream, crumble the remaining two cookies over the top to serve.