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prep time
25 min
cook time
16 min
ready time
41 min
Keto Gingerbread Trifle
This gingerbread trifle is the ultimate holiday indulgence. Layers of soft gingerbread cookies are topped with freshly whipped cream and a ginger toffee sauce.
This is perfect for Thanksgiving or Christmas celebrations!
Net Carbs
6.8 g
Fiber
7.3 g
Total Carbs
22.7 g
Protein
12.1 g
Fats
45.2 g
496 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Whipping Cream
2 cup
100% Pure Erythritol by Now
2 tablespoon
Almond Butter, Unsalted
1 cup
Almond Butter, Unsalted
1 cup
Raw Egg Whole
1 medium
Ginger, Ground
1 teaspoon
Ginger Root, Raw
1 slice - 1" diameter
Maple Flavored Syrup by Lakanto
1 tablespoon
Cinnamon, Ground
4 teaspoon
Cloves, Ground
⅛ teaspoon
Salt, Sea Salt
⅛ teaspoon
100% Pure Erythritol by Now
2 tablespoon
Almond Milk
¾ cup
Baking Soda
¼ teaspoon
Vanilla Extract
2 teaspoon
Spices Nutmeg Ground
¼ tsp
Recipe Steps
steps 7
41 min
Step 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, ½ cup of erythritol, cloves, salt, baking soda, nutmeg, and 1 teaspoon of vanilla to a food processor and blend until a dough forms.Step 2
Divide the mixture evenly into 14 cookie shapes and arrange across the lined oven tray. These should be around ½ inch thick.Step 3
Bake for 10 minutes until golden brown then leave to cool completely and firm.Step 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.Step 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.Step 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.Step 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.
Comments
Amyb 6 years ago
This sounds delicious, but...I think it would be even more delicious if there was pumpkin in the recipe as it suggests. I think this is Gingerbread Spice Trifle not Pumpkin Spice Trifle :/
recipewriter 6 years ago
Ooops! Yes, my mistake. This is a gingerbread trifle! Thanks for catching the error.