Print

Keto Zuppa Inglese: An Italian Custard Trifle Recipe

A creamy, layered Keto Zuppa Inglese made with almond flour sponge cake, vanilla custard, and a rich chocolate layer. This low-carb Italian trifle is perfect for anyone on a keto diet looking for a show-stopping dessert that’s sugar-free and delicious!

Ingredients

Scale

For the Keto Sponge Cake:

  • 1 cup (120g) almond flour
  • 1/4 cup (30g) coconut flour
  • 1/2 cup (100g) erythritol
  • 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 Vanilla 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 (optional, for soaking the sponge cake)

Instructions

  1. Prepare the Sponge Cake:
    • Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
    • Mix almond flour, coconut flour, erythritol, baking powder, and salt in a bowl.
    • In a separate bowl, whisk eggs, almond milk, melted butter, and vanilla extract.
    • Combine wet and dry ingredients into a smooth batter and pour into the pan.
    • Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and slice into thin layers.
  2. Make the Vanilla Custard:
    • Heat almond milk in a saucepan over medium heat until steaming.
    • Whisk egg yolks, erythritol, and coconut flour in a bowl. Slowly add warm almond milk to temper.
    • Pour the mixture back into the saucepan and cook over low heat, stirring, until thickened.
    • Remove from heat, stir in vanilla extract, and let cool slightly.
  3. Prepare the Chocolate Custard:
    • Combine cocoa powder, erythritol, and almond milk in a saucepan over low heat.
    • Stir until smooth and slightly thickened. Let cool.
  4. Assemble the Zuppa Inglese:
    • Layer sliced sponge cake in a dish. Brush with coffee or keto-friendly liqueur, if desired.
    • Spread vanilla custard over the cake, followed by chocolate custard. Repeat layers until the dish is full.
    • Finish with a custard layer on top and garnish with whipped cream, cocoa powder, or grated chocolate.
  5. Chill and Serve:
    • Refrigerate for at least 2-3 hours or overnight for best results. Serve cold.

Notes

  • The cake is easier to slice after chilling for 15-20 minutes in the fridge.
  • You can skip the chocolate layer if you prefer all vanilla custard.
  • Add sugar-free berry jam between layers for a fruity twist.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition