Berry Vanilla Custard Dream
SERVINGS: 12-14 CUPS
A nostalgic layered dessert reimagined with no added sugar, low-carb ingredients, and all the textures you love—from juicy berries to silky custard, airy whipped cream, and soft sponge.
Ingredients:
Berry Jelly Layer
6 gelatine leaves (or 2 tbsp powdered unflavored gelatin)
3 tbsp granulated monk fruit sweetener (or erythritol)
Zest and juice of 1 lemon
400ml water
500g frozen raspberries (no sugar added)
Custard Layer
600ml unsweetened almond milk
1 vanilla pod (or 1½ tsp vanilla extract)
3 tbsp powdered monk fruit sweetener
3 tbsp arrowroot starch (lower glycemic alternative to cornstarch)
3 large egg yolks
¼ cup full-fat Greek yogurt (in place of clotted cream for texture and creaminess)
Sponge Layer
1 batch low-carb vanilla almond sponge cake (recipe below) OR use store-bought keto pound cake
Optional: 2 tbsp no-sugar-added raspberry jam (for brushing sponge)
Berry Compote Layer
200g frozen raspberries
1 tsp monk fruit sweetener (optional)
1 tbsp no-sugar-added raspberry jam
Whipped Cream Topping
300ml heavy cream
1 tbsp powdered monk fruit sweetener
½ tsp vanilla extract
Optional Decoration
Sugar-free sprinkles, fresh raspberries, or chopped nuts
Instructions
1. Make the Jelly
Soak gelatine leaves in cold water.
In a saucepan, combine monk fruit sweetener, lemon zest, juice, and water. Simmer until dissolved.
Add frozen raspberries, simmer 5 minutes, then strain through a sieve.
Stir in squeezed gelatine (or powdered version dissolved per package).
Pour into a large trifle dish and chill 5+ hours or overnight.
2. Make the Custard
Heat almond milk and vanilla in a saucepan until steaming, then remove from
heat.
Whisk sweetener, arrowroot starch, and egg yolks in a bowl. Slowly pour in the
warm milk while whisking.
Return to low heat and cook until thickened.
Stir in Greek yogurt. Chill until cold.
3. Make the Sponge (or use store-bought keto cake)
Quick Vanilla Almond Sponge:
1 cup almond flour, 2 eggs, ¼ cup butter or coconut oil, ¼ cup monk fruit sweetener, 1 tsp baking powder, 1 tsp vanilla extract.
Mix, pour into lined 8x8 dish, bake at 350°F (175°C) for 18–20 minutes. Cool and cut into cubes.
4. Make Berry Compote & Whipped Cream
Cook raspberries and jam for 5 minutes, chill.
Whip cream, sweetener, and vanilla to soft peaks.
5. Assemble the Trifle
Layer cake cubes over the set jelly.
Optional: brush lightly with sugarfree jam.
Spoon over crushed low-carb biscuits or almond crumbles (optional).
Pour over custard, then spoon on erry compote.
Finish with a layer of whipped cream.
Decorate with fresh berries, chopped nuts, or sugar-free sprinkles.
NUTRITION Per Serving % of Daily Value
Calories 270 —
Total Fat 21.3g —
Saturated Fat 11.2g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 8.1g —
Trans Fat 0g —
Cholesterol 115mg —
Sodium 70mg ~3%
Total Carbohydrates 15.6g —
Dietary Fiber 3.9g —
Total Sugars 5.6g —
Protein 6.8g —
Vitamin A 250mcg ~28%
Vitamin C 19.4mg ~22%
Vitamin D 0.3mcg ~2%
Potassium 160mg ~3%
Calcium 120mg ~9%
Iron 1.2mg ~6%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
