Food & Wine Caramel-pear-cheesecake Trifle Recipes Recipe

Total time: 45 minutes

Keto Friendliness Gauge

Net Carbs are 8% of calories per serving, at 49g per serving. The amount is close to the maximum number of net carbs allowed for the keto diet and much higher than the standard recommendation of 25g Net Carbs. You'll have little flexibility to consume additional foods that contain carbs.

How keto-friendly is Food & Wine Caramel-pear-cheesecake Trifle Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food & Wine Caramel-pear-cheesecake Trifle Recipes Recipe

  • Net Carbs are 8% of calories per serving, at 49g per serving. This food is at the upper limits (extremely risky) of what's considered keto-friendly and much higher than standard net carb guidelines for the keto diet. You risk kicking yourself out of ketosis and there's little flexibility to eat more foods that contain carbs. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food & Wine Caramel-pear-cheesecake Trifle Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 11 servings   ( 248 g )
Amount Per Serving
Calories: 620
Total Fat: 45g
Saturated Fat: 26g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 13g
Trans Fat: 0g
Cholesterol: 146mg
Sodium: 388mg
Total Carbohydrates: 52g
Dietary Fiber: 3g
Sugar: 16g
Protein: 6g
Calcium: 124mg Iron: 2mg
Potassium: 291mg Vitamin A: 462mcg
Vitamin C: 4mg Vitamin D: 1mcg

Ingredients

  • 4 tablespoons unsalted butter
  • 5 large slightly underripe Bartlett pears—peeled, cored and diced
  • 1 cup Vanilla Bean and Fleur de Sel Caramel Sauce
  • 1 teaspoon unflavored powdered gelatin
  • 16 ounces cream cheese, at room temperature
  • 3 cups cold heavy cream
  • 8 ounces gingersnap cookies, plus crushed cookies for garnish

Instructions

Visit Food & Wine's website to view the recipe instructions. (Via Edamam)