Keto Trifle
Published May 27, 2022 • Updated March 13, 2026
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My go-to summer potluck dessert: layers of almond flour shortcake, real lemon whipped cream, and fresh berries that I bring to every backyard party because no one can tell it's a low carb layered dessert.
I started making this layered berry dessert for Fourth of July about five years ago, and it’s become the one dish people ask me to bring to every summer gathering. What makes it work is real lemon whipped cream, not cream cheese dressed up to look like whipped cream. Most low carb trifle recipes use sweetened cream cheese as the filling, and you can taste the difference immediately. The lemon zest and juice cut right through the richness and make the whole thing taste like an actual dessert, not a substitute.
The base is an almond flour shortcake that I split between two 8-inch pans. I’ve tested this against store-bought cake mixes and the homemade version holds its structure better than anything else I’ve tried. The almond flour firms up as it sits in the fridge, so the layers are more defined after a few hours than when you first assemble. Multiple readers have told me they expected the layers to fall apart and were surprised when they didn’t. Every regular trifle I’ve made with traditional cake eventually turns to soggy mush. This one holds.
Between the shortcake and whipped cream, I add a quick stovetop strawberry sauce and layers of fresh berries (raspberries, blackberries, blueberries, strawberries, whatever combination looks best at the store that week). The berry layer is what gets people every time. A reader told me her daughter asked to save the piece with more berries before she even sat down, which is exactly the kind of reaction that tells me a recipe is working. If you want a simpler version of the shortcake base, my keto strawberry shortcake uses the same almond flour recipe. And if chocolate is more your speed, my keto chocolate trifle goes in a completely different direction with cocoa and chocolate shavings.
What I love about this keto trifle is that it feeds a crowd without any last-minute scramble. I make each component separately (the shortcake, strawberry sauce, and lemon whipped cream can all be made a full day ahead), then assemble everything in a deep clear glass bowl right before people arrive. The assembled version improves after 6-8 hours in the fridge because the cake soaks up some of the lemon cream and takes on a poke-cake texture that I actually prefer to freshly assembled. Just hold the fresh berries until you serve so they stay bright and firm.
For more summer desserts that travel well, my berry bundt cake is another crowd favorite that I bring to neighborhood cookouts.
How to assemble this dessert
I break this into three components and make them in whatever order fits my schedule.
- Bake the almond flour shortcake. Two 8-inch pans, 18-20 minutes at 350. Let it cool completely before cutting into bite-sized cubes. Warm cake crumbles.
- Make the strawberry sauce. Fresh strawberries and sweetener in a saucepan until the berries break down, then puree smooth. About 10 minutes start to finish.
- Whip the lemon cream. Heavy cream with sweetener, then fold in lemon zest and juice at the end. Start with less zest than you think you need and taste from there. Too much pushes it from bright to bitter.
- Layer in a clear glass bowl. Whipped cream, cake cubes, strawberry drizzle, fresh berries. Repeat. End with whipped cream and a scatter of berries on top.
For a grab-and-go version, layer individual portions in mason jars or clear cups. My strawberry shortcake kebabs use the same low carb shortcake in a fun party format.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Shortcake Ingredients
3 cups almond flour -
3/4 - 1 cup sugar-free sweetener
-
2 1/2 teaspoon baking powder
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1 teaspoon salt
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4 eggs, yolks and whites separated
-
2 egg whites
-
1/4 cup sour cream
-
1/4 cup unsalted butter, melted
-
1/4 cup heavy cream or nut milk
-
2 teaspoons vanilla extract
Sugar Free Strawberry Sauce Ingredients
-
5 oz strawberries, diced
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2 tablespoons sugar free sweetener
-
2-3 tablespoons water
Lemon Whipped Cream Ingredients
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4 cups heavy whipping cream
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1/4 cup sugar-free sweetener
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1/4 cup lemon zest
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2 1/2 tablespoons lemon juice
Berries Ingredients
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1 cup diced strawberries
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1 cup blackberries
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1 cup raspberries
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3/4 cup blueberries
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 350 degrees. Spray two 8 inch cake pans with cooking spray and place a round sheet of parchment paper on the bottom of each pan. Set aside.
Make shortcake
In a large bowl, add almond flour, sweetener, baking powder and salt. Stir to combine. Add egg yolks, sour cream, melted butter, heavy cream or nut milk and vanilla extract. Mix until combined. Set aside.
- Almond flour
- Sugar free sweetener
- Baking powder
- Salt
- Egg yolks
- Sour cream
- Butter (melted)
- Vanilla extract
Fluff some egg whites
Add egg whites (all 6) into a clean large bowl. Using an electric mixer, start mixing slowly until frothy. Then increase the speed to high and beat until stiff peaks form.
- Egg whites
Fold in egg whites
Add 1/3 of egg white mixture to the cake batter and mix to help thin out. Add remaining egg whites and gently fold in until uniform.
Bake the cake
Divide the cake batter between the two cake pans. Bake at 350 degrees for 18-20 minutes. Let cool a few minutes before transferring to a wire rack to cool completely. Cut cake into bite sized cubes once cooled.
Make strawberry sauce
While your cake is baking, add 5 oz strawberries and sugar free sweetener to a saucepan. Stir and let cook over medium heat until the berries have release moisture and the sauce has thickened. Remove from heat. Add 2-3 tablespoons of water. Using an hand blender or food processer, puree until smooth.
- Strawberries (5oz)
- Sugar free sweetener
- 2-3 tablespoons water
Life gives you lemons...Make lemon whipped cream
To a large bowl, add heavy whipping cream and sugar free sweetener. Using an electric mixer, mix on low-medium until cream starts to thicken. Add lemon zest and lemon juice. Increase speed to high and beat until stiff peaks form.
- Heavy cream
- Sugar free sweetener
- Lemon zest
- Lemon juice
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How far in advance can I make this?
I make the components up to a day ahead and assemble the morning of the event. You can also build the whole thing 6-8 hours before serving and it only gets better. The cake absorbs some of the lemon cream as it sits and takes on a poke-cake texture that I actually prefer. After about 2 days assembled, it shifts more toward a pudding consistency, which is past its peak for me. Hold the berries until you serve.
How do I keep the whipped cream from deflating overnight?
I beat mine to stiff peaks (not just soft peaks) and it holds overnight in the fridge without any stabilizer. If you want extra insurance, add 1 tablespoon of cream cheese while beating. I've done it both ways and the flavor difference is undetectable, but the cream cheese version sets up a bit firmer.
Can I make individual servings in jars or cups?
I do this all the time for casual parties where people are standing around. Mason jars, clear plastic cups, or small tumblers all work. Layer the same way and you get 12-16 individual portions from the full recipe. They're easier to transport than a big glass bowl. My mini cheesecakes are another great grab-and-go dessert for the same kind of party.
Can I use frozen berries instead of fresh?
I use frozen berries in the strawberry sauce all the time because they break down faster and release more juice. For the fresh berry layers, frozen works in a pinch but they release moisture as they thaw, which can make the layers watery. If you go frozen for the layers, pat them dry with a paper towel and add them right before serving.
How many net carbs per serving?
The full recipe makes about 20 servings from a large trifle bowl. I plug my exact portions into MyFitnessPal for a precise count since scoop sizes vary. The berries are the biggest carb source, so if you need to keep it lower, go heavier on blackberries and raspberries (lower in sugar per cup) and lighter on blueberries. It fits comfortably into most keto macros either way.
Can I make chocolate cake instead?
I've done this with 1/4 cup of unsweetened cocoa powder mixed into the cake batter and it works well. The chocolate shortcake with berries and lemon cream is a surprisingly good combination. If you want to go full chocolate, skip the lemon in the whipped cream and add cocoa to that too. My chocolate trifle takes that route.
What size trifle dish do I need?
I use a 183 oz (about 3 quart) trifle bowl, the classic pedestal style with straight sides. The full recipe fills it with nice tall layers. For a smaller batch, a 2-quart bowl works if you halve the recipe. Any deep clear glass bowl shows off the layers, which is the whole visual appeal.
Can I cut the recipe in half?
I halve this all the time when it's just my family at home. Divide every ingredient by two, use a single 8-inch cake pan instead of two, and assemble in a smaller glass bowl or individual cups. The ratios stay the same and the assembly is faster.
I've made four different keto trifles and every single one uses cream cheese dressed up as whipped cream, so the actual lemon whipped cream here is the first thing that's tasted like the real dessert.
I was so convinced the almond flour layers were going to turn into mush that I almost bailed and made fruit salad instead. But I needed something for Sunday. The layers actually held, like properly held, even after a couple hours in the fridge. No regular trifle I've made has done that without collapsing into soggy soup by the time you serve it. The lemon whipped cream is the thing. Bright, cuts right through the heaviness. Four stars because I went too heavy on the zest and it came out sharp, but that's on me, not the recipe.
Yeah, the almond flour cake actually firms up as it sits. Zest is easy to overdo. Start at half what you think you need and taste from there.
First attempt and that lemon cream over the berries has me looking for any excuse to make it again. Does it hold if assembled a couple hours ahead?
Yeah, a couple hours is fine, keep it covered in the fridge. The cake soaks up some of the lemon cream as it sits, which I actually prefer to freshly assembled. Hold the berries until you serve.
Made this last weekend and my daughter (who genuinely does not care about dessert) asked me before she even sat down to save her the piece with more berries. Never happened before in this house. Easter is getting a double batch.
The berry layer gets people every time. A kid who doesn't care about dessert asking for the piece with more berries before she even sits down, that's a review. Double batch for Easter is right.
I just made this trifle today. It was soooo good! I made it exactly as written. It was the perfect sweetness, it fed a crowd and everyone including the kids loved it! I will be making this regularly. Thank you for such an amazing recipe!
Ha, kids loving a keto dessert never gets old. The lemon whipped cream is usually what gets people. Try making it the night before next time, the layers hold better after a few hours in the fridge.
This recipe sounds soooo good but I'm puzzled about "20 servings" and how much I'd scoop out to call it 1 serving. Any thoughts?
It makes an enourmous quantity as it is meant to feed a crowd. You can add the ingredients to a macro calculator like MyFitnessPal and divide by the number of servings you want to get from it.