Impress your family and friends with this awesome keto brownie coconut trifle! This is an easy, fun, and elegant dessert!
You get three recipes from this keto brownie coconut trifle dessert. First, you get a rich and decadent brownie recipe! Then you get a recipe for how to easily toast coconut in the oven. Then to top it off, there is a quick and easy recipe for making coconut flavored whipped cream. These are three great recipes; but when you put them all together to make a beautiful layered dessert, you’ll be sure to get rave reviews and recipe requests!
Let’s talk about the brownies!
These brownies would be great as a stand-alone dessert. They are rich, fudgy, and delicious! But they also work perfectly in this trifle dessert. One word of caution is that you do not want to overbake these (or any😉) brownies! Mine took about 25 minutes. But I am baking at altitude and all ovens are different. I’d suggest you start checking when the brownies have been in the oven for 20 minutes. You want the top set but still giggly, and you want the toothpick to have a little batter on it. You don’t want the toothpick to come out clean. I recommend using keto semi-sweet chocolate chips to give you just the right level of sweetness for this dessert. But you can use a darker or sweeter chocolate chip if that is your taste preference.
Is it hard to toast coconut flakes in the oven?
You will be amazed at how quick and easy it is to toast coconut! Simply line a pan with parchment paper and make sure your coconut is in a single layer in the pan. Bake at 325 for three minutes. Stir the coconut and bake for three more minutes. If the coconut isn’t browned enough, bake a little longer. But keep a watchful eye on the coconut because it can burn easily.
Do you have any tips for making the coconut whipped cream?
There are a few hints to making this whipped cream. First, you’ll want to chill the mixing bowl and beaters for 15-20 minutes before using. Second, keep your whipping cream in the refrigerator until you’re ready to add it. Third, adding cream of tartar stabilizes your whipped cream and helps it to hold its shape. You can make this whipped cream without adding the cream of tartar; but it won’t stay firm as long.
Here are some more delicious keto dessert recipes for you!
Awesome Keto Peanut Butter Pie
The Ultimate Keto No-Bake Cheesecake
Helpful Hints:
*Cool your brownies before making the trifles.
*You can serve this individually in clear bowls or glasses. Alternately, you can use a large, clear bowl and make layers if you’re serving this for a potluck or for a large group of people.
Main Kitchen Equipment and Utensils:
- 8×8 inch baking pan
- Electric mixer
Splash of Encouragement:
***Enjoy delicious sweets and cherish sweet times with those you love***
Keto Brownie Coconut Trifle
Impress your family and friends with this awesome keto brownie coconut trifle! This is an easy, fun, and elegant dessert!
Ingredients
For the brownies:
- 10 tablespoons butter
- 1 ounce unsweetened baking bar
- ¾ cup powdered sugar substitute (Swerve)
- 2 tablespoons brown sugar substitute (Swerve)
- ½ cup almond flour
- ¼ cup unsweetened cocoa powder, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup Keto semi-sweet chocolate chips
For the toasted coconut:
- ½ cup unsweetened coconut flakes
For the coconut whipped cream:
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar substitute (Swerve)
- ½ teaspoon cream of tartar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla
Instructions
For the brownies:
1. Pre-heat oven to 350 degrees. Line bottom and up sides of an 8x8 inch baking pan with parchment paper.
2. In a small microwave safe bowl, add butter and unsweetened baking bar. Microwave at 30 second intervals, stirring after each interval, until butter and chocolate are completely melted, about 90 seconds total.
3. In a large mixing bowl, add powdered sugar and brown sugar. Stir to combine. Set aside.
4. In a small mixing bowl, add almond flour, cocoa powder, baking powder, and salt. Stir to combine. Set aside.
5. Using an electric mixer, beat melted butter and chocolate mixture into sugar mixture.
6. Add eggs, one at a time, beating after each egg is added. Add vanilla and beat until combined.
7. Add dry ingredients in thirds, beating well after each addition.
8. Stir in chocolate chips. Pour mixture into prepared baking pan.
9. Bake for 25-30 minutes or until top is set and toothpick inserted comes out almost clean but still has some liquid batter on it.
10. Set aside to cool completely.
For the toasted coconut:
1. Pre-heat oven to 325 degrees.
2. Line bottom of an 8x8 inch baking pan with parchment paper.
3. Place coconut in the pan, spreading out to keep coconut in a single layer.
4. Bake for 3 minutes. Stir coconut.
5. Bake for an additional 3 minutes or until coconut is nicely browned. Watch carefully so coconut doesn’t burn.
6. Remove from oven and set aside to cool.
For the coconut whipped cream:
1. Place a medium mixing bowl and beaters in the freezer for 15-20 minutes before using.
2. Place heavy whipping cream into chilled bowl. Using an electric mixer, beat until soft peaks form.
3. Add remaining ingredients. Beat until stiff peaks form, 3-4 minutes.
To make individual trifles:
1. In a bowl or glass, crumble a small brownie. Top with some whipped cream. Repeat this two more times to have 3 layers of brownie and whipped cream. Top each trifle with toasted coconut. Serve immediately.
Nutrition Information:
Yield: 16 Servings Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 76mgSodium: 158mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 13gProtein: 3g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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