The recipe makes 8 servings.

Ingredients:

For the Keto Sponge Cake
1 cup almond flour (3.5oz/100 g)
2 scoops HLTH Code Vanilla
1/4 cup monk fruit sweetener (1.8oz/50g)
4 medium eggs, separated
1/4 cup unsalted butter, melted (2oz/57g)
1/2 tsp baking powder
Pinch of sea salt

For the Eggnog Custard Layer
2 scoops HLTH Code Vanilla
1 1/2 cups heavy cream (12fl oz/355 ml)
1/2 cup unsweetened almond milk (4fl oz/120 ml)
1/3 cup monk fruit sweetener (2.4oz/70g)
4 medium-sized egg yolks
1/2 tsp ground nutmeg
1/4 tsp cinnamon

For the Whipped Cream Topping
1 cup heavy cream (8fl oz/240 ml)
2 Tbsp monk fruit sweetener (0.9oz/25 g)
1/2 tsp vanilla extract

Optional garnish: extra nutmeg or cinnamon, toasted pecans

Instructions:

For the Sponge Cake:

Preheat the oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) pan with parchment paper.

In a medium-sized mixing bowl, whisk the almond flour with 2 scoops of HLTH Code Vanilla, baking powder, and a tiny pinch of sea salt.

In another mixing bowl, beat the egg yolks with the sweetener until the mixture turns pale and fluffy. Stir in the melted butter.

In a clean bowl, whip the egg whites with an electric mixer until stiff peaks form.

Gently fold the dry mix into the yolk mixture, then fold in the egg whites.

Spread the batter evenly in the pan and bake for 20–25 minutes, until golden and set. Cool completely, then cut into cubes.

For the Eggnog Custard:

In a saucepan over medium heat, whisk the heavy cream, almond milk, sweetener, and spices. Bring just to a simmer, making sure not to overheat.

Whisk the egg yolks in a mixing bowl with an electric or hand mixer. Slowly temper yolks by adding a little hot cream mixture at a time, in a stream while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon.

Remove from the heat and stir in the HLTH Code Vanilla, whisking to incorporate until smooth. Chill completely (about 1–2 hrs).

For the Whipped Cream:

Using an electric mixer, beat the cream, sweetener, and vanilla until soft peaks form. Set aside in the fridge if needed, until you are ready to assemble the trifle.

Assemble the Trifle:

In a trifle bowl or glass dish, layer the sponge cake cubes with the eggnog custard finishing with a layer of the whipped cream.

Garnish with nutmeg and toasted pecans and chill until ready to serve.

Nutritional breakdown per serving. Recipe makes 8 servings.

320 Calories
9g Protein
28g Fat
2g Fiber
5g Total Carbs
3g NET Carbs