Description
This sugar free pumpkin pudding trifle is an easy dessert to make for the Holidays. Creamy sugar free pumpkin pudding is layered with whipped cream and a keto pound cake.
Ingredients
Units
Scale
Pumpkin Pudding
- 1 box sugar free instant vanilla pudding
- 1 15 ounce can (about 2 cups) pure pumpkin puree'
- 3/4 cup heavy whipping cream
- 3/4 cup unsweetened coconut or almond milk*
- 1 teaspoon pumpkin pie spice ( 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg)
Whipped cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar substitute
- 1 teaspoon vanilla
Pound Cake
- 1 1/2 cups fine almond flour, sifted
- 1/4 cup coconut flour, sifted
- 1/3 cup granular sugar substitute
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
Pumpkin Pudding
- In a large bowl, whisk the pudding mix and heavy cream and the almond or coconut milk for about 2 minutes. It will begin to thicken.
- Stir in the puree and spice and whisk for another minute. Store covered in the refrigerator until ready to use.
Whipped Cream
- Beat the heavy cream in a bowl with a stand or hand mixer until it comes to soft peaks. Sprinkle in the powdered sweetener and vanilla and beat for another minute. Store covered until needed.
Pound Cake
- Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly spray with non stick baking spray.
- Sift together the dry ingredients in a large bowl. In another bowl, whisk the eggs for a minute until frothy. Whisk in the butter, creams and vanilla.
- Pour the egg mixture into the sifted flour mixture. Stir by hand with a wooden spoon or spatula until combined and ingredients are mixed well, about a minute or so.
- Pour cake batter into the pan and bake for 50-55 minutes. Test in the center with a long wooden toothpick or wooden skewer. If it comes out just about clean with no or very minimal crumbs, then the cake is done. Bake a few more minutes if needed.
- Let cool in pan for 5 minutes. Remove to cooling rack to finish cooling.
- Cut cake into 1 inch cubes.*
Assemble trifle
- Put some of the cake cubes on the bottom of a trifle bowl or large glass bowl.
- Spoon some pudding over the cake.
- Smooth some whipped cream over pudding.
- Continue to layer with cake, pudding, whipped cream for the rest of the trifle. It should be about 3 layers.
- Finish with a light layer of whipped cream and a sprinkle of pumpkin pie spice.
- Cover and refrigerate. Best served about an hour after assembled.*
Notes
* If you want the pumpkin pudding to run down the layers as I have pictured, you will have to thin the pudding with more cream, almond or coconut milk. Add a few tablespoons at a time and test for desired consistency.
*If there is time, let the cake cubes sit at room temperature uncovered to get a bit stale. They will remain firmer longer in the trifle.
*The trifle will stay fresh for 2-3 days. After that, the cake will get soggier. It is recommended not to freeze a trifle.