Keto Carrot Cake + Fake Apple Jam Trifle | 生酮甘筍蛋糕 + 偽蘋果醬 Trifle
生酮甘筍蛋糕 + 偽蘋果醬 Trifle
無糖 · 低碳 · 無麩質 · 生酮啱食
心思思想食甜品但又怕破酮？唔使驚！呢個Trifle用咗杏仁粉甘筍蛋糕做底，配埋滑捋捋嘅無糖Cream Cheese醬，再鋪上我哋嘅偽蘋果醬，一層層砌出嚟，又靚又好食。最緊要係，每份淨碳水大約得6.5g，食得開心又放心！
營養資料（約 8 份）
| 熱量 | 脂肪 | 淨碳水 | 蛋白質 |
|---|---|---|---|
| ~480 kcal | ~43g | ~6.5g | ~11g |
材料
【甘筍蛋糕底】
- 杏仁粉 150g
- 阿洛酮糖 100g
- 黃糖代糖 50g （建議用Lakanto, 羅漢果甜味劑，含赤蘚醇，棕色）
- 泡打粉 Baking Powder 6g（1½ 茶匙）
- 梳打粉 Baking Soda 1.5g（¼ 茶匙）
- 鹽 3g（½ 茶匙）
- 肉桂粉 3g（1¼ 茶匙）
- 肉荳蔻粉 1g（½ 茶匙）
- 丁香粉 0.3g（⅛ 茶匙）
- 甘筍絲 1 杯 (刨出嚟，大約1條中size)
- 雞蛋 4 隻
- 無鹽牛油（溶化）55g
- 雲呢拿精華 2.5ml（½ 茶匙）
- 切碎碧根果仁 60g
【無糖Cream Cheese醬】
- 忌廉芝士（室溫）225g
- 無鹽牛油（室溫）70g
- 酸忌廉或原味乳酪 15ml（1 湯匙）
- 雲呢拿精華 2.5ml（½ 茶匙）
- 糖粉狀代糖 60g
【砌Trifle用】
- 偽蘋果醬 250g - 靈魂所在！
- 淡忌廉（打到軟身起紋，呢個隨你鍾意）240ml（可選）
- 烘香咗嘅碧根果仁或合桃 (裝飾用)
- 肉桂粉少少，裝飾用
做法
第一步 — 焗個蛋糕底
- 預熱焗爐到 175°C (350°F)。喺焗盤上面掃層油，再鋪牛油紙。
- 將所有乾嘅材料 (杏仁粉、代糖、泡打粉、梳打粉、鹽、香料) 放入大碗撈勻。
- 加入甘筍絲、雞蛋、溶牛油同雲呢拿香油，搞勻佢。
- 最後加入碧根果仁碎，輕輕撈勻就得。
- 將粉漿倒入焗盤 (倒一半滿就夠)，放入焗爐用 175°C 焗 22–30 分鐘，焗到用竹籤拮入去，拎返出嚟冇嘢黐住就代表熟透。拎出嚟要徹底攤凍。
第二步 — 整埋個Cream Cheese醬
- 將放軟咗嘅忌廉芝士、牛油、雲呢拿香油同酸忌廉用打蛋器打到滑一滑。
- 慢慢篩入糖粉狀代糖，繼續打多 2-3 分鐘，打到成個醬又輕又鬆軟。整好就擺入雪櫃備用。
第三步 — 搣開個蛋糕
- 等個蛋糕徹底凍晒之後，唔使用刀切，直接用手隨意搣開一嚿嚿，咁樣砌出嚟個Trifle先有feel！
第四步 — 砌Trifle
1. 準備一個大玻璃碗或者幾個靚靚嘅甜品杯，跟住下面次序一層層疊上去：
- 第一層： 鋪厚厚一層甘筍蛋糕碎。
- 第二層： 鋪一層Cream Cheese醬 (用匙羹或者唧袋都得)。
- 第三層： 豪邁啲𢳂幾羹偽蘋果醬上去，等啲醬可以沿住杯邊流落去，咁樣先靚！
- 第四層： 如果你有準備，就鋪一層打起咗嘅淡忌廉。
2. 重複上面步驟，一路砌到滿為止，最頂嗰層用返Cream Cheese醬收尾。
第五步 — 裝飾、雪凍、開餐
- 喺最頂再加一羹偽蘋果醬，撒啲烘香咗嘅核桃碎同少少肉桂粉做裝飾。
- 成個放入雪櫃雪最少 1 個鐘，等啲味互相融合下。凍食係最好味㗎
點解偽蘋果醬係神隊友？
我哋隻偽蘋果醬每100g得27卡路里同3.3g淨碳水，佢嗰種清新嘅果香，正好可以平衡返Cream Cheese醬嘅濃郁，令到成個Trifle食落層次好豐富，完全唔會「漏」！好多人食完都唔信，原來係用合掌瓜整㗎！
Keto Carrot Cake + Fake Apple Jam Trifle
Sugar-Free · Low-Carb · Gluten-Free · Keto-Friendly
A showstopping layered dessert using a keto almond flour carrot cake base, our luscious Fake Apple Jam, and pillowy sugar-free cream cheese whip. At roughly 6.5g net carbs per serving, indulgence has never been so guilt-free.
Nutrition (per serving, approx. 8 servings)
| Calories | Fat | Net Carbs | Protein |
|---|---|---|---|
| ~480 kcal | ~43g | ~6.5g | ~11g |
Ingredients
Keto Carrot Cake Base
- Almond flour 150g
- Allulose 100g
- Brown sugar substitute 50g (we recommend Lakanto, Monkfruit Sweetener with Erythritol, Brown)
- Baking powder 6g (1½ tsp)
- Bicarbonate of soda 1.5g (¼ tsp)
- Salt 3g (½ tsp)
- Cinnamon 3g (1¼ tsp)
- Nutmeg 1g (½ tsp)
- Ground cloves 0.3g (⅛ tsp)
- Loosely packed grated carrots 90g (approx. 1 medium carrot)
- 4 eggs
- Unsalted butter, melted 55g
- Vanilla extract 2.5ml (½ tsp)
- Chopped pecans 60g
Sugar-Free Cream Cheese Whip
- Cream cheese, softened 225g
- Unsalted butter, softened 70g
- Sour cream or plain yoghurt 15ml (1 tbsp)
- Vanilla extract 2.5ml (½ tsp)
- Confectioner's sugar-free sweetener 60g
Trifle Layers
- Fake Apple Jam 250g — the star of the show
- Heavy whipping cream, whipped to soft peaks 240ml (optional)
- Chopped toasted pecans or walnuts, to garnish
- A pinch of cinnamon, to dust
Method
Step 1 — Bake the Carrot Cake Base
Preheat oven to 175°C. Grease and line one large round cake tin or two 15cm tins with baking parchment. Whisk together all dry ingredients (almond flour, sweeteners, baking powder, bicarbonate of soda, salt, spices). Add grated carrots, eggs, melted butter, and vanilla; mix until combined. Fold in pecans. Pour batter into prepared tins (fill halfway) and bake for 22–30 minutes until set in the centre. Leave to cool completely.
Step 2 — Make the Cream Cheese Whip
Whip together cream cheese, butter, vanilla, and sour cream until smooth. Gradually add the powdered sweetener and continue whipping for 2–3 minutes until light and fluffy. Refrigerate until needed.
Step 3 — Crumble the Cake
Once fully cooled, break the carrot cake into rough, irregular chunks — rustic pieces make for the most beautiful trifle layers.
Step 4 — Assemble the Trifle
In a large trifle bowl or individual glasses, build your layers:
- Carrot cake crumbles (a generous handful)
- Cream cheese whip (dolloped or piped)
- Fake Apple Jam — spoon generously, letting it cascade down the sides
- Whipped cream (optional cloud layer)
- Repeat until the vessel is full, finishing with cream cheese whip on top
Step 5 — Garnish & Serve
Finish with a final spoonful of Fake Apple Jam, a scatter of toasted pecans, and a light dusting of cinnamon. Refrigerate for at least 1 hour before serving to allow the layers to meld. Serve chilled.
Why Fake Apple Jam works perfectly here:
With only 27 kcal and 3.3g net carbs per 100g, our Fake Apple Jam adds a bright, fruity apple-like flavour that cuts through the richness of the cream cheese whip, without spiking your carbs. Most of you won't believe it's made with chayote squash.
