Keto Trifle
Published May 27, 2022 • Updated November 28, 2025
A gorgeous, make ahead keto dessert perfect for a Spring or Summer potluck
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An easy layered keto dessert filled with fresh summer berries and lemon whipped cream, this keto trifle is perfect for Summer gatherings.
Instead of using ladyfingers or a carb heavy cake, we start by making an easy keto shortcake. While that cools, we make a quick strawberry sauce and lemon whipped cream. Once assembled in a deep clear glass bowl or trifle dish, you have a delicious keto berry trifle with layers of cake, whipped cream and berries. How to make a keto trifle
- Make a keto cake! In this recipe, I make a keto shortcake using almond flour, eggs and a few other ingredients.
- Make a sugar free strawberry sauce using keto sweetener and fresh strawberries.
- Whip up some whipped cream and flavor it with lemon zest and lemon juice.
- Assemble by alternating layers of whipped cream, cake, strawberry sauce and berries – raspberries, blackberries, blueberries and/or strawberries.
Explore 679+ 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
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2 1/2 teaspoon baking powder
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1 teaspoon salt
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4 eggs, yolks and whites separated
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2 egg whites
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1/4 cup sour cream
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1/4 cup unsalted butter, melted
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1/4 cup heavy cream or nut milk
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2 teaspoons vanilla extract
Sugar Free Strawberry Sauce Ingredients
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5 oz strawberries, diced
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2 tablespoons sugar free sweetener
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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.
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!
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.