Low-Carb English Trifle

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!