This open-face keto pastry is stuffed with caramelized red balsamic onions and creamy brie cheese. A delicious winter dish that's perfect for Christmas!
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Traditional Christmas pies made with keto shortcrust pastry filled with homemade sugar-free cranberry and clementine mincemeat. A classic festive dessert everyone will love!
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Fruity festive mincemeat made low-carb with green apple, clementine and sugar-free cranberries, all delicately flavored with fresh citrus zest, warming spices and brandy.
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Gooey keto pecan pie bars flavored with brown butter and bourbon. These are the best pecan pie bars you'll ever try!
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I love Mediterranean dishes. In fact, I devoted a whole book to Mediterranean cooking, the keto way!
This baked dish is inspired by Moussaka, one of the most beloved Greek recipes. But unlike the classic version which uses potatoes and eggplant, this one is using just one ingredient — cauliflower. I simplified the dish by creating three layers rather than multiple layers you'd usually see in a classic Moussaka.
The beef base is flavored with spices, herbs, tomatoes and red wine. I suggest you don't skip the wine as that is what gives it the ultimate umami. If you're avoiding alcohol, there will be very little left anyway as cooking and baking will remove 80 to 90% of it.
Then we've got kefalotyri cheese. Again, I recommend you don't substitute the cheese but if you have to, grated parmesan or grated Greek talagani or halloumi will work well too.
The top layer consists of cauliflower florets cut into small pieces and covered in creamy cheese béchamel sauce delicately flavored with nutmeg and bay leaf.
This low-carb casserole is perfect for meal prep and batch cooking. It freezes well and will make a satisfying keto lunch or dinner option. To reheat, pop in the oven or microwave for a few minutes and you are good to go. If frozen, let it defrost in the fridge overnight. Enjoy!
Preparation time
Hands-on: 30 minutes
Overall: 1 hour 15 minutesNutritional values (per serving, about 280 g/ 10 oz)
| Total Carbs | 10.2 | grams |
| Fiber | 3.4 | grams |
| Net Carbs | 6.8 | grams |
| Protein | 30.3 | grams |
| Fat | 45.6 | grams |
| of which Saturated | 21.6 | grams |
| Energy | 586 | kcal |
| Magnesium | 53 | mg (13% RDA) |
| Potassium | 786 | mg (39% EMR) |
Macronutrient ratio: Calories from carbs (5%), protein (22%), fat (73%)
Ingredients (makes 8 servings)
Beef filling:
- 2 tbsp ghee or extra virgin olive oil (30 ml)
- 1 medium red onion, diced (100 g/ 3.5 oz)
- 4 cloves garlic, minced
- 2 medium celery sticks, dliced (80 g/ 2.8 oz)
- 1 kg ground beef (2.2 lb)
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp dried oregano
- 3 bay leaves
- 1 large can tomatoes (400 g/ 14.2 oz)
- 1 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1/2 cup dry red wine (120 ml/ 4 flo oz)
- 1 cup grated Greek kefalotyri cheese or parmesan cheese (120 g/ 4.2 oz)
Topping:
- 1 medium cauliflower, cut into florets (600 g/ 1.3 lb)
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 1/2 tsp ground nutmeg
- 1 bay leaf
- 1/2 cup grated parmesan cheese (45 g/ 1.6 oz)
Instructions
- Prepare the beef filling. Dice the onion, mince the garlic, and chop the celery.
- Heat a large pan greased with ghee or olive oil over a medium-high heat. Add the onion and cook until fragrant, for about 5 minutes. Add the garlic and celery. Cook for 3 to 5 minutes, stirring occasionally.
- Add the beef and break into small pieces using a spatula. Cook until opaque and lightly browned, for about 10 minutes.
- Add the cinnamon, cloves, oregano, bay leaves, tomatoes, salt, pepper and dry red wine. Bring to a simmer and cook for another 8 to 10 minutes. When done, set aside. Remove the bay leaves just before it's ready to assemble.
- While the beef is cooking, cut the cauliflower in small florets. Place in a steamer pot and cook until tender, for 8 to 12 minutes. Remove the lid and let the steam escape. Set aside.
- To make the béchamel cheese topping, place the heavy whipping cream in a saucepan. Add egg yolks, nutmeg, bay leaf and a pinch of salt. Whisk until fully combine and then gently heat up while stirring to prevent the yolks from curdling. Once the mixture is hot and starts to thicken, add the grated cheese and stir in. Cover with a lid and set aside for 10 minutes to let the bay leaf infuse the béchamel. (Note: if it does curdle, use a stick blender to make it smooth again.)
- When ready to assemble, preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). To the bottom of a large deep casserole dish add the prepared beef.
- Top with half of the grated Greek kefalotyri cheese (or use parmesan cheese).
- Add the cooked cauliflower florets. If they are too big, chop to smaller pieces.
- Remove the bay leaf from the béchamel sauce and evenly pour the sauce over the cauliflower. Top with the remaining kefalotyri cheese (or parmesan cheese).
- Place in the oven and bake for about 30 minutes, rotating the dish halfway to ensure even browning.
- When done, remove from the oven and let it cool down for a few minutes before serving.
- Eat warm. This casserole can be stored in the fridge for up to 4 days, or frozen for up to 3 months.
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Everyone loves dessert after their holiday dinner, and there is no better option than a classic English Trifle.
This is a show stopping dessert that's perfect for any holiday gathering. I made it last year and this year again for an early Christmas dinner with friends. All I can say is there wasn't much trifle left after we finished, it was a winner! :)
How To Make Keto English Trifle
Classic English trifle is made with several layers of cake, custard, whipped cream and berries. Some recipes are made without the cake layer but I think that the cake gives it a much better texture and the trifle is prettier.
Once you have all the components ready, it's really easy to assemble the trifle. We've got layers of buttery Madeira Cake drizzled with boozy rum berry sauce, followed by creamy Keto Vanilla Custard, soft and pillowy whipped vanilla cream, and finally the perfect berry gelatin topping.
Finally, this stunning trifle is meant to be served messy so don't worry about ruining it as you serve it. Time to dig in!
Recipe Tips
You can sprinkle some toasted flaked or slivered almonds like I did, or add fresh berries. Almonds are a safer option that will last for longer, especially if you plan to keep the trifle in the fridge for several days. If you want to keep the almonds crunchy, sprinkle them on top of the trifle just before serving.
Instead of our Low-Carb Madeira Cake you can make this English Trifle with our Keto Pound Cake which is flavored with vanilla and almond extract.
The berry layer can be made with a combination of berries and other fruits including raspberries, strawberries, blackberries, blueberries, red currants, blackcurrants and cherries. Go easy on the last four options if you want to keep the carbs in this trifle low.
Rum can be skipped altogether or substituted with whiskey, bourbon or brandy (make sure you avoid cognac with added sugar).
Preparation time
Hands-on: 1 hour
Overall: 3-4 hours Nutritional values (per serving, about 170 g/ 6 oz)
| Total Carbs | 8.9 | grams |
| Fiber | 2.7 | grams |
| Net Carbs | 6.2 | grams |
| Protein | 8.7 | grams |
| Fat | 41.4 | grams |
| of which Saturated | 20 | grams |
| Energy | 442 | kcal |
| Magnesium | 60 | mg (15% RDA) |
| Potassium | 272 | mg (13% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)
Ingredients (makes 16 servings)
- 1 recipe Keto Vanilla Custard
- 1 recipe Low-Carb Madeira Cake
- 1 1/2 cups frozen strawberries (225 g/ 8 oz)
- 1 1/2 cups frozen raspberries (225 g/ 8 oz)
- 1 cup frozen wild blueberries (150 g/ 5.3 oz)
- 5 tbsp Allulose or Erythritol, divided (50 g/ 1.8 oz)
- 5 gelatin leaves or 1 1/2 tsp gelatin powder
- 2 tbsp rum (30 ml) - can be skipped or doubled for taste
- 2 cups heavy whipping cream (480 ml/ 16 fl oz)
- 1 tsp unsweetened vanilla extract
- 1/4 cup flaked or slivered toasted almonds
Instructions
- Prepare the Keto Vanilla Custard by following this recipe. It's best if you prepare this the day before and refrigerate to ensure it's fully set before assembling.
- Prepare the Madeira Cake by following the instructions here. Once cooked, place on a cooling rack. Make sure has cooled down to room temperature before assembling.
- To prepare the berry layer, place all of the berries in a saucepan. Add 4 tablespoons of water and 3 tablespoons of sweetener (Allulose or Erythritol). Gently heat up over a low-medium heat, until the berries have fully thawed.
- Use a ladle to transfer about 3/4 cup (180 ml) of the berry sauce into a small bowl. To the bowl add 2 tablespoons of rum (you can add more rum or skip it altogether).
- Place the gelatin leaves into a small shallow plate and add a few tablespoons of water to soak and soften.
- Heat up the berry sauce over a medium heat. Once it's hot, add the softened gelatin leaves and stir until they carefully dissolved. Take off the heat and set aside until it has reached room temperature.
- When you are ready to assemble the cake, put the cream with 2 tablespoons of powdered sweetener (Allulose or Erythritol) and vanilla extract into a bowl. Using an electric mixer, whip until stiff peaks form.
- Cut the cake into 10 slices and then cut each slice into quarters.
- Start by layering the trifle. Add half of the sliced cake to the bottom of a large trifle bowl (mine has 3.6 L capacity). Using a spoon, drizzle half of the berry sauce over the cake.
- Add half of the custard and spread evenly on top of the cake. Then add half of the whipped cream. Top with the remaining cake slices and then drizzle the remaining berry sauce on top. Top with the remaining custard and use a spatula to spread evenly.
- Pour the cooled berry sauce on top and then transfer into the fridge until the berry topping is fully set. This will take 1 to 2 hours.
- Meanwhile, transfer the remaining cream into a piping bag and refrigerate.
- Once set, use the piping bag to decorate the top of the trifle. A large star or a round tips will work best. Top with flaked toasted almonds (if you want to keep them crunchy, add the almonds just before serving). Refrigerate until ready to serve, and store for up to 5 days.
- To serve, use a large spoon to scoop out each serving. Trifle is meant to be messy so don't worry about keeping it pretty!
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The best and easiest keto Madeira Cake recipe! Delicious low-carb butter cake flavored with fresh lemon zest and vanilla.
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