Mini Eggnog Trifle

Mini Eggnog Trifle

The keto trifle is a festive treat that is usually the most decadent item on the table. Low and behold, the keto version is a mighty feast ready for even your most fussy guests!

Its filled with delicious eggnog pudding, cream, keto approve fruit and the best part…. keto pound cake. Honestly the pound just make this dessert amazing and mighty feast. You can make this recipe in a bowl but I made this into mini’s and easy way to grab and go with this dessert.

Mini Eggnog Trifle
Mini Eggnog Trifle

HOW TO MAKE A EGGNOG TRIFLE IN A CUP OR BOWL

Step 1 – Bake Your Pound Cake

The first step is to bake your pound cake according to package instructions in a loaf pan

keto pound cake

You can the recipe HERE to make this recipe

Once cooked, let the cake cool and then break it or cut into 1-inch squares. This becomes the base of your trifle and soaks up the delicious pudding

TIP: You can also use cake mix or your favorite low carb cake like THIS ONE

Step 2 – Make Your Whipped Cream and Eggnog Pudding

While your pound cake is baking, make your whipped cream by placing the heavy whipping cream in a large bowl with 1/3 cup sugar sweetener alternative and 1 teaspoon vanilla. Beat with an electric mixer until soft peaks form.

Next, you want to make your eggnog pudding. You will need to make this ahead of time. HERE is the recipe for the eggnog pudding.

TIP: If you want to make this quicker then grab a box of sugar free vanilla pudding, 1 cup of milk, 1 cup of eggnog and 1 teaspoon of cinnamon. Heat over the oven for 5 yo 8 minutes and let cook in the refrigerator for 30 minutes

Step 3 – Start Assembling Your Trifle

Now, it’s time to start layering the ingredients for your eggnog trifle. We find it easiest if making individual servings to divide your pound cake into how many servings you’ll make (at least 6-8), and place half of each of those servings in the bottom of the cup, jar, or dish.

Cut up your strawberries and wash your blueberries. Put the cut up fruit around the cup edged the pound cake.

If you don’t want to use fresh fruit, you can use strawberry or blueberry pie filling. If using a large trifle dish, place half of the cubed cake at the bottom

Step 4 – Add Your Pudding

Create the second layer by topping the cake with pudding. Make sure to go all the way to the edges with your ingredients to create a defined layer , add more strawberries

Step 4 – Layer Your Whipped Cream

Next, create a layer of whipped cream ensuring you spread it all the way to the edges.

Step 6 – Repeat Layers and Enjoy!

Then, repeat all the layers at least one more time. Top this with a few more fruit and shaved chocolate if desired.

Mini Eggnog Trifle

Recipe by Lucy ChesnaCourse: Dessert, Holiday
Servings

11

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

250

kcal
Refigeratori Time

2

minutes

The keto trifle is a festive treat that is usually the most decadent item on the table. Low and behold, the keto version is a mighty feast ready for even your most fussy guests!

Ingredients

  • Equipment
  • Trifle Dish or Cups

  • Cake
  • Pound Cake (see details above)

  • Pudding
  • Homemade Pudding (see details above)

  • Whipped Cream
  • 2 cups heavy whipping cream

  • 1/3 cup sugar alternative sweetener

  • 1 tsp vanilla

  • Other
  • 1 cup of fresh strawberries

  • 1/2 cup fresh blueberries

  • 1- 2 bananas, sliced (optional)

  • Chocolate Shavings for garnish

Directions

  • Bake the pound cake according to recipe instructions in a loaf pan. Let cool completely and then break or cut into 1-inch cubes.
  • While cake is baking, make your whipped cream by placing the heavy whipping cream in a large bowl with 1/3 cup sugar and 1 teaspoon vanilla. Beat with mixer until soft peaks form.
  • For the pudding, use the recipe instruction to make the eggnog pudding with almond milk
  • If making individual servings, divide the cake into how many servings you’ll make (at least 6-8), and place half of each serving in the bottom of the cup, jar or dish. If using a large trifle dish, place half of the cubed cake in the bottom.
  • Create a layer of strawberries on the sides then create the second layer by topping the cake with pudding. Make sure to go all the way to the edges to create a defined layer
  • Create a layer whipped cream, ensuring you spread it all the way to the edges.
  • Repeat all the layers at least one more time. Top this with a few more fruit and a shaved chocolate if desired. Refrigerate and serve when ready

Nutrition

Calories: 250kcal | Carbohydrates: 10g | Protein: 10g | Fat: 20g

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