Coconut Almond Fudge Trifle

Allergens

Almonds, Dairy

Ingredients

• 1 1/2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup granulated erythritol
• 1/4 teaspoon pure almond extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup blanched almonds, toasted and finely chopped
• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup sugar
• free chocolate pudding mix
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 3 cups crumbled sugar
• free sponge cake or keto biscuits

Instructions

1. In a large bowl, combine heavy whipping cream and softened cream cheese. Beat until smooth and creamy using an electric mixer.
2. Gradually add granulated erythritol, almond extract, cocoa powder, and vanilla extract to the cream mixture. Continue beating until well incorporated and smooth.
3. In a separate bowl, combine finely chopped almonds and shredded coconut. Stir in melted butter until evenly coated.
4. Prepare sugar free chocolate pudding according to package directions. Allow to cool slightly.
5. Assemble the trifle by layering crumbled sponge cake or keto biscuits, cream mixture, and chocolate pudding in a large trifle dish or individual glasses. Top each layer with almond coconut mixture.
6. Refrigerate for at least 2 hours, or until set.

Chef’s Insight

The delicate balance of creaminess from coconut and almond crunch makes this dessert a perfect blend of texture and flavor.

Notes

This dessert is perfect for a gathering, as it can be easily prepared in advance and assembled just before serving.