Keto Gingerbread Trifle
How to Make It
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.
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