Dairy Free Trifle Desserts Recipes

Keto Trifle Low Carb, GlutenFree, SugarFree Joy …

WEBJun 14, 2021 · Step One: Preheat the oven to 350 degrees F. Place parchment paper in a loaf pan and spray it with non-stick cooking spray. …

Rating: 4.6/5(5)
1. Preheat oven to 350. Line a standard loaf pan with parchment paper and spray with cooking spray.
2. Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, baking powder, and vanilla. Pulse until well combined. Transfer the batter to the prepared loaf pan. The batter will be thick.
3. Bake for 60-70 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown). Cool for 10 minutes in the pan. Run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
4. Whip the heavy cream until stiff peaks form. Transfer to a separate bowl. Whip the cream cheese, sweetener, and lemon zest until light and fluffy. Add ⅓ of the whipped cream and mix well. Slowly fold in the remaining whipped cream.

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keto cake trifle with olive oil lemon curd {dairyfree}

WEBApr 27, 2020 · Stir the mixture frequently. Once the lemon mixture comes to a low boil, drizzle in the olive oil, one tablespoon at a time, whisking it in …

1. Prepare the vanilla cake according to Keto and Co. package instructions. (I have successfully subbed ghee for the required butter to keep it dairy-free). Once the cake has cooled, remove it from the pan and freeze it for 1-2 hours.
2. To make the lemon curd, heat the lemon juice, lemon zest, eggs, and granulated monk fruit sweetener in a medium saucepan for about five minutes, over medium heat. Stir the mixture frequently.
3. Once the lemon mixture comes to a low boil, drizzle in the olive oil, one tablespoon at a time, whisking it in completely. Continue whisking and cooking for another 1-2 minutes, or until the mixture is thick.
4. Set a fine mesh strainer over a medium bowl. Pour the curd through the strainer to remove any solids (usually cooked bits of egg), then chill the curd in the refrigerator.

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