Keto Zuppa Inglese: An Italian Custard Trifle That Feels Like a Hug in a Bowl

If you’ve been looking for a way to enjoy the elegance of an Italian dessert without breaking your keto streak, this Keto Zuppa Inglese is the recipe for you. It’s creamy, layered, and has that “wow” factor that’ll make anyone think you spent hours in the kitchen (spoiler: you didn’t). Zuppa Inglese literally means “English Soup,” but don’t let the name confuse you. It’s not a soup at all—it’s an Italian trifle made with layers of sponge cake, custard, and sometimes chocolate or fruit.

For this keto version, we’re swapping out the sugar-packed cake and custard for keto-friendly alternatives. Don’t worry, though—you’ll still get all the richness and flavor that makes Zuppa Inglese a classic. Let’s roll up our sleeves and get to work. I’ll walk you through everything step by step, so by the end, you’ll have a dessert that tastes like Italy in a spoonful.

What You’ll Need

For the Keto Sponge Cake:

• 1 cup (120g) almond flour
• 1/4 cup (30g) coconut flour
• 1/2 cup (100g) erythritol or your favorite keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup (60ml) unsweetened almond milk
• 1/4 cup (60ml) melted butter or coconut oil
• 1 tsp vanilla extract

For the Keto Custard:

• 2 cups (480ml) unsweetened almond milk
• 4 large egg yolks
• 1/3 cup (65g) erythritol
• 2 tbsp (20g) coconut flour
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Chocolate Custard Layer:

• 1/3 cup (30g) unsweetened cocoa powder
• 1/4 cup (50g) erythritol
• 1/4 cup (60ml) almond milk

Extras for Layering:

• Sugar-free berry jam (optional)
• Keto-friendly liqueur or coffee for soaking the sponge cake (optional)

Step 1: Make the Keto Sponge Cake

Let’s start with the base—the sponge cake. This will hold the whole dessert together.

• Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
• In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
• In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring gently until you get a smooth batter.
• Pour the batter into your prepared pan and smooth it out with a spatula.
• Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely before slicing it into thin layers.

Pro Tip: If the cake feels crumbly when slicing, pop it in the fridge for 10-15 minutes—it firms up and slices like a dream.

Step 2: Make the Keto Vanilla Custard

This custard is creamy, silky, and good enough to eat straight out of the pot (not that I’m speaking from experience or anything).

• In a medium saucepan, heat the almond milk over medium heat until it’s just about to simmer.
• While that’s warming, whisk the egg yolks, erythritol, and coconut flour together in a bowl until smooth.
• Slowly add a ladle of the warm almond milk into the egg mixture, whisking constantly. This step is important—it prevents the eggs from scrambling.
• Pour the tempered egg mixture back into the saucepan with the rest of the almond milk. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
• Remove from heat and stir in the vanilla extract. Let it cool slightly before using.

Kitchen Tip: If you end up with a few lumps, don’t panic. Just strain the custard through a fine mesh sieve, and no one will know.

Step 3: Chocolate Custard

Because life is better with chocolate, right? This layer gives the dessert its rich, deep flavor.

• In a small saucepan, whisk together the cocoa powder, erythritol, and almond milk over low heat.
• Stir constantly until smooth and slightly thickened, about 3-5 minutes.
• Set aside to cool.

Step 4: Assemble the Keto Zuppa Inglese

Here’s where the magic happens. This part is all about layering, so take your time and have fun with it.

• Start with the sponge cake: Slice the cooled cake horizontally into thin layers (you’ll need at least 3). Place one layer at the bottom of your trifle dish or bowl.
• Add a splash: If you’re using keto-friendly liqueur or coffee, brush a bit onto the sponge cake layer. This adds moisture and flavor.
• Spread a layer of custard: Spoon some vanilla custard over the sponge cake, spreading it evenly.
• Chocolate time: Add a thin layer of the chocolate custard.
• Repeat: Keep layering sponge cake, custard, and chocolate custard until you run out. End with a custard layer on top.
• Decorate: Top with a dollop of sugar-free whipped cream, grated dark chocolate, or a sprinkle of cocoa powder.

Step 5: Chill

The hardest part? Waiting. Pop your masterpiece into the fridge for at least 2-3 hours to let the flavors meld together. Overnight is even better if you have the patience.

Why This Keto Zuppa Inglese Works

• Low-carb swaps: Almond and coconut flours keep the sponge cake light but keto-approved.
• Rich custards: With no sugar in sight, the creamy vanilla and chocolate layers feel just as luxurious as the original.
• Flexible flavors: You can tweak the layers by adding sugar-free jam, a hint of orange zest, or even a splash of rum extract.

Tips for Success

• Don’t rush the custard: Stir slowly and patiently to avoid lumps. A low heat setting is your best friend here.
• Layer thinly: The thinner the layers, the better the textures blend.
• Make it your own: Not a chocolate fan? Skip that layer and double up on the vanilla custard. Want it fruity? Add a swirl of sugar-free raspberry jam between layers.

What to Serve with Keto Zuppa Inglese

This dessert is elegant enough to stand alone, but if you want to make it a full spread, pair it with a strong espresso or a keto-friendly sparkling wine. It’s also a stunning way to end a meal of Italian keto classics, like zucchini noodles with pesto or a creamy cauliflower risotto.

Storing and Freezing

Got leftovers (unlikely, but let’s pretend)? Store your Zuppa Inglese in the fridge, covered tightly, for up to 3 days. The custard will keep the sponge cake moist, so it gets even better after a day.

Freezing isn’t ideal for this dessert because the custard doesn’t hold up well after thawing. If you do freeze it, be sure to eat it within a week.

Conclusion

Making Keto Zuppa Inglese at home isn’t just about creating a dessert; it’s about bringing a little piece of Italy into your kitchen. Each spoonful has layers of flavor and texture—soft cake, creamy custard, and a touch of chocolate.

So the next time you’re craving something sweet but keto-friendly, give this recipe a try. And don’t be surprised if your family or guests scrape their bowls clean. That’s the best compliment any cook can get, right?

Happy cooking, and buon appetito!

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