While mixed berry trifles are more common in the summer, I wanted to make something using to use up some of the rhubarb from my garden. I came up with this low-carb, keto-friendly strawberry rhubarb yogurt trifle to scratch that itch. The yogurt gives a nice tangy base that pairs with the strawberry and rhubarb nicely, and is healthier than the usual pudding base too!
Keto Strawberry Rhubarb Yogurt Trifle Recipe
Ingredients:
- 4 cups rhubarb (about 1 ½ pounds, stalks well-trimmed and cut into ½-inch pieces)
- 2 cups strawberries, sliced, leaving 5-6 whole to be used for garnish
- 5 tablespoons erithrytol, powdered in a spice/coffee grinder
- 15 drops liquid stevia
- 1½ tablespoons water
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1¾ cups homemade creamy coconut milk yogurt (*Or homemade high-fat yogurt if not vegan.)
- ¼ teaspoon orange extract
- 2 tablespoons brandy
- ¼ cup vegan vanilla protein powder (*Or vanilla-flavoured whey isolate if not vegan.)
- 1 tablespoon orange zest
- ⅛ teaspoon fine sea salt
- 3 cups coconut cream, divided (1 cup/2 cups) (*Or heavy cream if not vegan.)
- 1½ teaspoons pure vanilla extract
- 10 drops vanilla-flavoured liquid stevia
- 1 keto gingerbread loaf, cut into cubes
- ⅓ cup sliced almonds, toasted
- ¼ teaspoon cardamom powder
Directions:
Bring the rhubarb, strawberries, sweetener, and water to a boil in a medium saucepan. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Stir in lemon juice, zest and liquid stevia. Cool completely.
Whisk together yogurt, vanilla protein powder, vanilla-flavoured liquid stevia, brandy, orange extract and orange zest.
Whip 1 cup coconut cream or heavy cream on high speed, until firm peaks form, mixing in ½ teaspoon vanilla toward the end of whipping.
Fold the first batch of whipped cream with the yogurt mixture, working it in a little at a time. Put in the fridge until ready to use.
Whip remaining 2 cups whipped cream Until stiff peaks form, adding remaining 1 teaspoon vanilla and liquid stevia toward the end of whipping.
Place half of the gingerbread cubes in a 2½-qt glass bowl, reserving a few for garnishing the top. Pour half the yogurt-orange cream mixture over the cubes, smoothing it over with a spatula. Spread with half of the rhubarb mixture; top with 1 cup of strawberry slices, sticking a few slices to the sides of the bowl. Spread half the whipped cream over top. Repeat the layers. Cover and chill for at least 1 hour before serving (*or overnight).
Garnish the trifle before serving. Sprinkle cardamom over top whipped cream layer. Arrange sliced almonds around the edge of the bowl then add a ring of strawberry slices around the middle . Sprinkle the almond slices in a ring inside the outer ring of strawberries. Add a smaller ring of gingerbread cubes and a few more almond slices. Slice the last strawberry to make it fan out then add that to the centre. Serve immediately spooning some of all the layers into bowls.
Did you make this keto strawberry rhubarb yogurt trifle recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
