Keto-Friendly Scottish Cranachan Trifle with Raspberry Coulis and Whisky Cream

Allergens

None

Ingredients

• 1 1/2 cups fresh raspberries
• 3 tbsp erythritol
• 1 cup heavy whipping cream
• 2 tbsp whisky (optional)
• 1/2 cup toasted coconut flakes
• 1/4 cup almond flour
• 1/2 tsp xanthan gum
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. In a small saucepan, combine raspberries and erythritol. Cook over medium heat for 5 minutes, stirring occasionally until the raspberries soften. Use an immersion blender or a fine mesh sieve to create a smooth coulis. Set aside to cool.
2. In a large bowl, whip the heavy cream with whisky (if using) and vanilla extract until soft peaks form. Set aside in the refrigerator.
3. In another bowl, combine almond flour, xanthan gum, and a pinch of salt. Gradually add unsweetened almond milk while whisking to create a smooth batter.
4. Preheat your oven to 350°F (175°C). Grease a 9 inch pie dish or trifle bowl with coconut oil and pour the almond flour mixture into it, spreading evenly. Bake for 20 25 minutes until golden brown. Allow to cool completely.
5. To assemble the trifle, break the cooled crust into bite sized pieces and layer at the bottom of your serving dish. Top with a generous dollop of whipped cream, followed by a layer of raspberry coulis. Repeat this process until all ingredients are used, finishing with a final layer of whipped cream.
6. Sprinkle toasted coconut flakes on top and chill the trifle for at least 1 hour before serving.

Chef’s Insight

The combination of flavors and textures in this Keto-friendly Scottish Cranachan Trifle is truly unforgettable.

Notes

For an extra touch of luxury, garnish with a sprig of fresh mint or a raspberry on top.