A gorgeous, make ahead keto dessert perfect for a Spring or Summer potluck
An easy layered keto dessert filled with fresh summer berries and lemon whipped cream, this keto trifle is perfect for Summer gatherings.
Berry trifles are the perfect patriotic summer dessert for a gathering of friends and family. Not only are they stunning, but they feed a crowd. It’s my go-to back yard BBQ potluck dessert because people can’t tell it’s keto! Just like my keto strawberry shortcake and my keto carrot cake, these keto desserts have fooled many friends and family in to thinking they are loaded with sugar.
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.
Keto Trifle Recipe Video
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Keto Shortcake Ingredients
Sugar Free Strawberry Sauce Ingredients
Lemon Whipped Cream Ingredients
Keto Trifle Directions
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.
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
- 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 to a sauce pan. Add vanilla syrup. 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)
- ChocZero vanilla syrup
- 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
Add 1/3 lemon whipped cream to the bottom of a trifle dish. Sprinkle 1/2 of the chopped cake on top. Drizzle on 1/2 the syrup lightly over the cake. Top with 1/2 of each berry. Repeat the layers ending with whipped cream.