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My homemade keto trifle recipe features a vanilla sponge cake and creamy custard and is decorated with low-carb berries. It’s SO easy to make and always one to impress.
Love simple keto desserts? Try my keto Eton mess, keto pavlova, keto lemon meringue pie, and keto pudding next.
When I spent Christmas in Australia one year, I was surprised that the dessert centerpiece was not just a Christmas pudding but something called a ‘trifle.’ The ironic thing was that it was my mom who made that dessert, and I, of course, stole the recipe from her! Of course, I gave it a low carb twist so you can all enjoy it!
What is trifle?
A trifle is a classic English dessert made with layers of sponge cake, jelly, custard, and fruit and topped with whipped cream. It’s easily customizable and often enjoyed during an Australian or Southern Hemisphere Christmas!
Table of Contents
Why I love this recipe
- Easy to make ahead. While there are a few components, you can prep trifle ahead of time.
- No fancy gadgets are needed. I mean, everything is layered in a bowl…
- 3 grams of net carbs. But it doesn’t taste low carb at all!
Ingredients needed
- Sugar free jello (jelly). Traditional trifles use raspberry or strawberry jelly, so use one of those flavors.
- Vanilla cake. Instead of using store-bought Swiss roll sponge cakes (which aren’t low carb), I sliced up my keto vanilla cake.
- Milk of choice. I used unsweetened almond milk, but any milk can be used.
- Berries. Use your favorite low-carb berries, like raspberries, blueberries, and strawberries.
- Custard. Homemade keto custard blended with a stick blender to create a smooth filling.
- Whipped cream. Keto whipped cream to top the trifle with.
How to make keto trifle
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Make your jelly, bake your custard, and prepare two keto vanilla cakes. Let them all bake/set before assembling the trifle together.
Step 2- Assemble. Chop your vanilla cake into large squares and set aside. Chop your jelly into bite-sized pieces. Transfer your custard into a mixing bowl and using a stick blender, blend your custard until it is smooth.
Step 3- Layer. In a large glass bowl (at least 10 cup capacity), place half the cake pieces at the very bottom. Drizzle around 2-3 tablespoons of the milk over the top of it. Next, add 1/4 of the berries, followed by half the jelly pieces. Next, pour have the blended custard over it. Repeat the same process, before topping with extra berries.
Step 4- Set. Refrigerate the trifle for at least 6 hours to set. Once set, add whipped cream and serve.
Arman’s recipe tips
- Prep ahead! I recommend preparing all the different components of the trifle at least a day in advance. Remember, the trifle needs at least 6 hours to set.
- If you’d like a more fruit flavor overall, replace the milk with a sugar-free juice or sugar-free juice syrup.
- Feel free to use a store bought keto cake, you are welcome to use that instead of my homemade version.
- If you follow no specific diet, you can use traditional jelly, store bought sponge cake, instant custard and any whipped topping of choice.
Storage and serving instructions
To store: Trifle should always be stored in the refrigerator, covered. It can keep well for up to 5 days. Avoid keeping it any longer, as the cake will become too soggy and the berries will spoil.
To serve: Serve this dessert chilled. As it already has multiple layers to it, there is no need to serve it with anything else. However, I do love adding a cheeky scoop of keto ice cream or coconut ice cream to it.
More keto holiday desserts
Keto Trifle
Ingredients
- 2 batches keto vanilla cake prepared and chopped * See notes
- 1/4 cup milk I used unsweetened almond milk
- 4 cups berries raspberries, blueberries, strawberries
- 2 batches keto custard prepared and blended ** See notes
- 3 ounces instant sugar free jello prepared and chopped
- 2 cups keto whipped cream
Instructions
- Prepare all your compenents of the trifle.
- Chop your cakes into bite sized pieces, your jelly into small squares, and using a stick mixer, blend your custard until smooth.
- Start layering your trifle. In a deep 10-12 cup glass bowl or trifle bowl, add half the chopped vanilla cake. Add 2 tablespoons of the milk and drizzle over the top. Add half the berries, followed by the sliced jelly, and half the custard. Repeat the process. Top with the whipped cream and extra berries.
- Place your trifle in the refrigerator to set for at least 6 hours, or preferably overnight.
- Keep trifle chilled until ready to serve.
This was a hit!! I made the vanilla cake which was a 10/10. The custard was just divine and I used simply delicious vegan sugar free jello. The entire thing was ready in 30 mins. Followed it to the T and I had no leftovers! Thanks for an amazing and simple recipe that is absolutely keto!
Love it!
The recipe calls for sugar free jello but doesn’t list the flavor. Then in the instructions call for jelly. Can you please clarify?
Sure thing- Jello and Jelly is the same thing- I used raspberry, but any berry flavored one can be used 🙂