White Chocolate Cranberry Trifle

White Chocolate Cranberry Trifle

Yield: 4
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour

Ingredients:

For the cake:

  • 1/2 cup almond flour
  • 2 Tablespoon coconut flour
  • ½ teaspoon baking powder
  • ¼ cup butter, softened
  • ¼ cup monkfruit-erythritol blend, granulated
  • 1 large egg
  • 2 Tablespoon heavy cream
  • 1 teaspoon vanilla extract

For the ganache:

For the cranberry sauce:

  • 1 cup fresh cranberries
  • ¼ cup monkfruit- erythritol sweetener, confectioners™

For garnish:

Instructions:

  1.  To make the white chocolate whipped cream: In a small pot, combine white chocolate baking chips and 1/2 cup cream over medium-low. Heat, stirring often, until baking chips are melted. Remove from heat and refrigerate 1 hour, until cool.
  2. Place ganache in the large mixing bowl. With an electric mixer, beat 2-3 minutes, slowly increasing the speed from low to high. Add remaining 1/2 cup heavy whipping cream and again beat 2-3 minutes, slowly increasing the speed from low to high until fluffy.
  3. To make the cake: Preheat oven to 350F. Grease one 8-inch cake pan. Set aside.
  4. In a small mixing bowl, whisk almond flour, coconut flour, and baking powder. Set aside.
  5. In a large mixing bowl with an electric mixer, beat butter and sweetener until creamy. Add egg, cream, and vanilla extract and beat to combine. Add dry mixture to wet mixture and beat until smooth.
  6. Pour batter into prepared cake pan. Transfer to oven and bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely then crumble.
  7. To make the cranberry sauce: In a small pot, combine cranberries, sweetener, and 1/4 cup water over medium-high. Bring to a boil then reduce heat to low and simmer 18-20 minutes, stirring occasionally. Gently mash cranberries with a wooden spoon while stirring. Remove from heat and cool completely.
  8. To assemble the trifle: Divide cake crumbles between 4 small glasses. Layer with cranberry sauce and ganache. Top with fresh cranberries and white chocolate baking chips.

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