Blueberry Lemon Trifle

By deiv3 on September 13, 2024

Keto Blueberry Lemon Trifle Recipe

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Introduction

Welcome to a delectable journey through the flavors of summer with our Keto Blueberry Lemon Trifle. This dessert is a perfect fusion of tangy lemon curd, luscious blueberries, and creamy layers that make it a delightful treat for anyone following a ketogenic diet. Whether you're hosting a special occasion or simply indulging in a well-deserved treat, this trifle offers a sophisticated yet low-carb dessert option. Packed with fresh ingredients and bursting with flavor, it's designed to fit seamlessly into your low-carb lifestyle while satisfying your cravings.

Ingredients

For the Lemon Curd:

1/2 cup lemon juice: Freshly squeezed for a vibrant, tangy flavor.
1/4 cup granulated erythritol: A keto-friendly sweetener that ensures the curd is sweet without carbs.
4 large egg yolks: Provide richness and help thicken the curd.
1/4 cup unsalted butter: Adds creaminess and smoothness to the curd.
1 tablespoon lemon zest: Enhances the lemon flavor with a fresh, aromatic note.

For the Blueberry Compote:

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2 cups fresh blueberries: For a burst of natural sweetness and vibrant color.
1/4 cup water: Helps in cooking down the blueberries.
2 tablespoons granulated erythritol: Sweetens the compote without adding carbs.
1/2 teaspoon vanilla extract: Adds depth to the flavor.
1/2 teaspoon lemon juice: Complements the blueberries with a touch of acidity.

For the Keto Cake Layers:

1 cup almond flour: A low-carb alternative to traditional flour.
1/4 cup coconut flour: Adds structure and texture to the cake layers.
1/4 cup granulated erythritol: Sweetens the cake layers while keeping them keto-friendly.
1/2 teaspoon baking powder: Helps the cake layers rise.
1/4 teaspoon salt: Enhances the overall flavor.
4 large eggs: Provide structure and moisture.
1/4 cup melted butter: Adds richness and helps bind the cake.
1 teaspoon vanilla extract: Adds a subtle vanilla flavor.

For the Whipped Cream:

1 cup heavy cream: For a rich and fluffy whipped topping.
2 tablespoons powdered erythritol: Sweetens the whipped cream without carbs.
1 teaspoon vanilla extract: Enhances the flavor of the whipped cream.

Garnish:

Extra fresh blueberries: For decoration and added flavor.
Mint leaves: Optional, for a fresh and vibrant touch.

Instructions

1. Prepare the Lemon Curd

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Start by making the lemon curd. In a medium saucepan, combine the lemon juice, granulated erythritol, and egg yolks. Whisk the mixture until smooth and well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes.

Once thickened, remove the saucepan from heat and stir in the unsalted butter and lemon zest until the butter is fully melted and incorporated. Transfer the lemon curd to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

2. Make the Blueberry Compote

While the lemon curd chills, prepare the blueberry compote. In a medium saucepan, combine the fresh blueberries, water, and granulated erythritol. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens to a sauce-like consistency, about 10-15 minutes. Stir in the vanilla extract and lemon juice. Allow the compote to cool to room temperature before using.

3. Bake the Keto Cake Layers

To prepare the keto cake layers, preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or lightly grease it. In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.

In another bowl, beat the eggs until frothy. Add the melted butter and vanilla extract, and mix well. Combine the wet and dry ingredients and stir until just blended. Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake layers to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut the cake into small cubes for layering in the trifle.

4. Prepare the Whipped Cream

In a large bowl, using an electric mixer, beat the heavy cream on high speed until it begins to thicken. Gradually add the powdered erythritol and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, as this can lead to a butter-like texture.

5. Assemble the Trifle

To assemble the trifle, start by selecting a large glass trifle dish or individual serving glasses. Begin with a layer of the keto cake cubes at the bottom. Top with a layer of lemon curd, spreading it evenly over the cake. Follow with a layer of blueberry compote.

Repeat the layers until all components are used, finishing with a layer of whipped cream. Smooth the top of the whipped cream with a spatula.

6. Garnish and Chill

Garnish the top of the trifle with fresh blueberries and mint leaves if desired. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or until ready to serve. This chilling time allows the flavors to meld and the layers to set properly.

7. Serve and Enjoy

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Spoon the trifle into serving dishes and enjoy the layers of tangy lemon curd, sweet blueberry compote, and creamy whipped cream. This dessert is perfect for a refreshing summer treat or a special occasion.

Nutritional Information

Each serving of Keto Blueberry Lemon Trifle is approximately 200-250 calories. Here is the nutritional breakdown per serving:

Calories: 225
Fat: 20g
Protein: 5g
Total Carbohydrates: 12g
- Net Carbohydrates: 6g
Fiber: 6g
Sugar: 5g

SmartPoints® Values

For those on Weight Watchers (WW), each serving of the Keto Blueberry Lemon Trifle is estimated to have around 8 SmartPoints® based on the ingredients used. The exact SmartPoints® value may vary depending on specific ingredient brands and quantities.

Useful Information

Ingredient Substitutions

Almond Flour: If you have a nut allergy, you can use sunflower seed flour as a substitute. Be aware that this may change the color and texture slightly.
Erythritol: You can replace erythritol with stevia or monk fruit sweetener if preferred. Adjust the quantity to taste, as different sweeteners vary in sweetness.
Blueberry Compote: For a lower-carb option, reduce the amount of sweetener or use a different berry with fewer carbs.

Storage Tips

Store any leftover trifle in an airtight container in the refrigerator. It will keep well for up to 5 days. For longer storage, consider freezing individual servings. To freeze, place the trifle in freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator before serving.

Serving Suggestions

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This Keto Blueberry Lemon Trifle is a versatile dessert that pairs wonderfully with a fresh mint tea or a chilled glass of sparkling water. It's also an excellent choice for potlucks, gatherings, or as a refreshing end to a summer meal.

Conclusion

Our Keto Blueberry Lemon Trifle is not only a feast for the eyes but also a low-carb indulgence that doesn't compromise on flavor. With layers of creamy lemon curd, sweet blueberry compote, and light whipped cream, this trifle is a delightful treat for anyone looking to enjoy a rich, satisfying dessert while adhering to a ketogenic lifestyle. Follow this comprehensive recipe to create a show-stopping dessert that is both elegant and diet-friendly.