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    Home » Desserts

    Keto Strawberry Trifle

    Published: Jan 30, 2020 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianKeto

    This quick keto strawberry trifle is a simple recipe and can be served in a glass for individual portions. A low carb sponge cake is layered with a low carb strawberry jam, sliced strawberries and whipped cream.

    I used a mug cake sponge for this trifle just as I did with my quick tiramisu recipe. Strictly speaking a traditional trifle uses a jelly (that’s the British term for jelly) for a layer but I’ve used a strawberry chia sauce instead. I wanted a quick sugar free trifle with minimum fuss.

    keto strawberry trifle

    Calling this a trifle is a bit of a stretch as I have not used a custard. I await my call from the trifle police! Trifle is a British dessert with layers of sponge fingers, fruit, jelly and custard. It is topped with whipped cream and sometimes sugar sprinkles are used to decorate. As a child I remember boxes of trifle mix which you just needed to add water, sugar and milk. Grandmothers would drown the sponge finger layers in sherry, then “sleep the trifle off” later that evening. Although that might have just been my grandparents…

    How to Make a Quick Keto Strawberry Trifle

    There will be some cooling of ingredients before you can assemble the trifle. I make the layers in this order:

    1. Strawberry Chia Jam - If you already have a batch of this to hand, even better!
    2. Coconut Flour Mug Cake - This needs to be cool before assembling.
    3. Whip the Cream - The easiest part of the recipe! You could use coconut cream instead of heavy/whipping cream.

    You can enjoy this strawberry trifle once it is assembled but if you chill it for at least an hour, it gives the sponge time to develop the flavor of the strawberry chia jam.

    If you don’t have fresh strawberries to hand, other berries such as raspberry or blackberries would be just as delicious. Add a dash of rum to the sponge layer for the full trifle effect too!

    I assembled mine in a large glass and found it a hearty dessert that can happily serve 2. We both ate half of ours and returned to it the next day. Trifle for breakfast is a great start to the day!

    low carb trifle

    Helpful Tips

    I use a ramekin dish the same size as my serving glass for neatness when placing the sponge discs in when assembling.

    When assembling, spread the ingredients out evenly for a pretty look.

    Almond flour can be substituted for coconut flour in the sponge cake. Use 4 tablespoons and add a dash of water if the cake batter is too thick.

    MORE BERRY KETO DESSERT RECIPES TO ENJOY

    Strawberry Cream Cheese Cobbler

    Strawberry Cheesecake

    Chocolate Covered Strawberries Cake

    Blueberry Galette

    Raspberry Almond Crumble Cake

    This post may contain affiliate links. Please read my disclosure policy for more information.

    keto trifle

    Quick Keto Strawberry Trifle

    Angela Coleby
    An easy low carb strawberry dessert for 2.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Desserts
    Cuisine British
    Servings 2 people
    Calories 275 kcal

    Ingredients
     
     

    Chia Jam

    • 4 strawberries
    • ½ cup water
    • 1 tablespoon erythritol low carb sweetener
    • 1 teaspoon chia seeds

    Sponge Cake

    • 1 tablespoon butter melted
    • 1 egg
    • 2 tablespoons coconut flour
    • 1 tablespoon erythritol low carb sweetener
    • ½ teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 2 tablespoons coconut milk or almond milk

    Cream Layer

    • ½ cup whipping/heavy cream
    • 1 tablespoon erythritol powdered preferred
    • ½ teaspoon vanilla extract

    Berry Layer

    • 8 strawberries sliced

    Instructions
     

    Make the Chia Jam

    • Chop the strawberries into small pieces and place in a saucepan with the water, erythritol and bring to the boil.
    • Stir in the chia seeds and simmer for 5-7 minutes until it thickens
    • Set aside to cool.

    Make the Mug Cake

    • Mix the melted butter, egg, coconut flour, erythritol, coconut milk, baking powder and vanilla. Mix well until smooth
    • Pour half the mixture into a 3 inch ramekin (or ramekin that fits your serving dish) and the remaining mixture into another same sized ramekin.
    • Place in the microwave and cook for 2 minutes.
    • Remove from the microwave, gently ease out of the ramekins and cut in half lengthways so you have disc shapes. Set aside to cool.

    To Assemble

    • Whip the cream until you have stiff peaks.
    • Add the erythritol and vanilla.
    • Add the erythritol and vanilla.
    • Place sliced strawberries over the jam, covering the sponge.
    • Spoon a tablespoon or two of the whipped cream over the strawberries.
    • Repeat until you finish on a layer of cream.
    • Decorate with strawberries or grated chocolate (optional).

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 275kcalCarbohydrates: 9.6gProtein: 5gFat: 24gFiber: 5.3g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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