Trifle is a very popular dessert at many celebrations, including Christmas. At our Christmas lunch, there would always be a trifle. Erika’s Mum likes to make a trifle each year and the last couple of years she has made this keto trifle. This keto trifle recipe uses raspberry flavours. You can always use this keto trifle recipe with any of your favourite flavours.
Using our delicious keto custard as a base ingredient for this keto trifle is what sets this keto trifle recipe apart from others. In order to make your trifle keto friendly you need to make a keto version of each of the components. We use sugar free jelly and then make our keto custard and a keto sponge.
I also love a trifle as it lends to getting a little creative. You can choose to assemble your keto trifle to your preference. You could set the jelly as the base layer in the trifle bowl. You could bake the cake in a round tin and place it into the trifle bowl whole and pour over the custard. You can choose to top with different nuts and berries or chocolate shavings. It is like a choose your own adventure when it comes to putting it all together.
What is trifle?
Originating from England, trifle is a dessert which has layers of sponge cake, custard, fruit, jelly and cream. There are loads of variations and flavours of trifle, so lots of room for you to be creative. Traditionally it is made in one large glass serving bowl, but I like it in individual ones too, like in our tropical version.
Since writing this recipe, we have learnt that there seems to be some debate around how the cake and jelly would be prepared. We have found out that some people like to place the cake in the jelly, so that the jelly sets with the cake inside it. We have never made this version, but we have had many comments from people who have made this recipe that way and loved it. This is your choice. If you like your cake set in the jelly, by all means do it your favourite way.
If you love trifle as much as we do, make sure you check out some of our favourite trifles –
Keto trifle on Christmas Day
In Australia we celebrate Christmas in Summer, so our Christmas day lunch is usually a bit different from the northern hemisphere. As it can be really hot, we don’t tend to have a lot of food that is cooked in the oven. We tend to prefer glazed ham, prawns and salads.
For dessert my family always had a trifle as well as a Christmas pudding and custard made with my family recipe. The trifle was always my favourite as I loved all the different textures and flavours. Also it was nice and cold so perfect for a hot summer’s day. For our keto Aussie Christmas celebration we now love to have our maple glazed ham, prawn cocktails, salads and of course a keto trifle!
The great thing about a trifle is that it is a good make ahead dish as the cake absorbs the other flavours as it sits in the fridge. Which is perfect for a celebration where you may have a lot of other food to prepare. If you do make it ahead, I would suggest decorating it with the whipped cream and berries on the day of serving for the best results.
Sugar free Jelly or Jello
We now have a few different options when it comes to sugar free jelly here in Australia. You can use the Aeroplane jelly sugar free jelly that is easily found in most supermarkets. This jelly uses the sweeteners cyclamate, sucralose and acesulphame potassium. Some people prefer to avoid these types of sweeteners.
If you prefer a cleaner jelly we would recommend the Simply Delish jel desserts. These are available from Low Carb Emporium and use erythritol and stevia as the sweeteners. They come in peach, raspberry, orange, strawberry and unflavoured versions.
Our keto custard is quite possibly my favourite recipe of ours. It was one of your first ever recipes and it quickly became one of our most popular. It is so smooth and creamy. Custard is one of those recipes that can easily be made into a keto version by changing the sugar to your favourite sweetener. We love the Sukrin products and use it for all our sweet recipes as it is the best sugar replacement we have tried.
As you progress through your keto journey you will discover that most recipes have a keto version and desserts are no different. If you have a favourite dessert, it is likely that there is a keto version of it somewhere on the internet.
If you are a fan of keto desserts, here are some of our favourites:
- Lemon cake
- Keto fried ice cream
- Keto gingerbread cheesecake
- Keto panna cotta
- Keto egg loaf
- Keto whoopie pies
- Keto tiramisu
- Custard tart
- Christmas pudding
- Keto white chocolate cheesecake
LOW CARB SWEETENERS
We love to use Sukrin sweeteners in our keto baking and this keto trifle. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
- Change up the jelly and fruit to suit your preferences. Strawberries or blueberries would be also be great
- We made the jelly, custard and sponge the day before and assembled the trifle in the morning which worked well time wise
- The bowl we used was like this one.
- You could also make individual servings rather than one large bowl
- You can find our keto vanilla custard recipe here
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
YOU MAY NEED –
The thing I love about a keto trifle is it’s wow factor. It looks amazing and when you present it on the Christmas dessert table it is easy for it to outshine the looks of a Christmas pudding and Christmas cake. It is also keto friendly, so it is a win win. Not only will it wow your guests, but you can also enjoy it without feeling guilty.
The raspberry flavours are a classic trifle flavour and we absolutely love it. It is the new family favourite at our Christmas dessert table and is the first to be finished off.
If you like this recipe, please give it a 5 star rating.
IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Blueberry Muffins
- Keto Salted Caramel Custard
- 25 Easy Keto Desserts
- 3 egg whites, large (leftover from custard recipe)
- 3 whole eggs, large
- ¼ cup granulated sweetener
- 1 tsp vanilla extract
- 1½ cup almond flour (fine almond meal, no skins)
- 1 tsp baking powder
- pinch of salt
- 2 raspberry sugar free jelly sachets (9g each) (Jello)
- 1 batch keto vanilla custard recipe
- 1½ cup pure cream (pouring)
- 1 punnet fresh raspberries
- 30 gm flaked almonds, toasted (1 oz)
- Prepare jelly as per the directions and set in the fridge in a rectangle container
- Prepare the custard as per the recipe and store in the fridge until completely chilled
- Whip cream to soft peaks
- Preheat the oven to 180C/350F and line a lamington tin with baking paper. (A lamington tin is 30cm x 20cm x 3.5cm)
- With an electric mixer beat together the egg whites, whole eggs, sweetener and vanilla on high for 5 minutes until thick and airy
- Combine almond flour, baking powder & salt in a small bowl and mix through
- Lightly sprinkle the dry mixture into the egg mixture and gently fold in to combine
- Spread into a lined lamington tin and place in the oven. Bake for 10-12 minutes until golden brown. Keep an eye on it as almond flour can brown very quickly
- Cut the jelly and sponge into square pieces
- Arrange one layer of cake squares in the bottom of your serving bowl. Use approximately one third of your cake pieces. You do not need to cover the base of the bowl completely just randomly place the pieces
- Arrange one third of the jelly squares over the top of the cake layer
- Spoon over approximately one third of the custard mixture, trying to get it into all the space between the squares
- Repeat all three layers two more times, until all your sponge cake, jelly and custard has been used
- Top with whipped cream then sprinkle over raspberries and almonds
Note this is based on the ingredients we used, nutritional information may very depending on the ingredients used.
Nutrition Per Serve
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.SaveSave
Cheryl Burt says
This Trifle is a show stopper.
Our family just love it!
It is a must at Christmas time.
The custard is to die for, a beautiful combination.
Theresa Morrison says
I have made this recipe many times!
All family members, including non keto, thoroughly enjoy it!
So glad to hear Theresa!
Made this for Christmas and it was amazing
Easy to follow and taste awesome
Love your recipes. You are my go to for keto and so far have not been disappointed. I’m in the process of making this trifle and wondering if you’ve made the sponge ahead of time. I’m thinking maybe even freezing. What are your thoughts on how ling it will keep?
Hi Lisa, Thanks for the lovely comment. We have definitely made it ahead before. 1-2 days before should be ok. Maybe even longer. We have never frozen the sponge, so are very unsure how that would go.
Thanks for the feedback. Can’t say that it’s going to last 2 day’s ???. It is amazing. When I make it again next week I’m going to freeze half so will let you know how it works out. I’m trying to have as much preparation done ahead of Christmas day as I’m working right up unit Christmas Eve so to grab it out of the freezer and assemble would be prefect. Anyway. I’ll let you know. Also thinking this recipe would make a great coffee cake. So happy with it and soooo easy.
Love your work ???
Hi please let us know how the freezing process goes as I am also super busy and would love to make this recipe ahead of time
Jackie Rawlins says
I’m new to a keto lifestyle and contemplating keto christmas. I tried this recipe to see what we all thought before Christmas actually gets here. It is easy to make and so delicious. I change the build to make it more British (sponge and jelly together, topped with custard, topped with cream.) I love it. Thank you so much.
Awesome. Glad you loved it.
Steve P says
Made this today, it’s amazing! We needed some proper pudding and this hit the spot!
Excellent, glad you enjoyed it.
How do you store the sponge cake the day before?
Just overnight, it should store well in an airtight container.
Jeri Starkey says
I am confused. Where are the recipes? There are lovely descriptions, but I can’t find recipes. Raspberry and cream trifle. Thanks
The recipes are there. They are at the bottom, just before the comments.
Vicki K says
I have just made the components for this recipe. The cake was light and fluffy, just like a traditional sponge, I was amazed. I did curdle the custard, a Google search result was to pulse with stick blender and viola, smooth thick custard and tasted yummy . Just need to assemble for a family lunch tomorrow. All the components taste great, looking forward to tasting the completed trifle tomorrow and am using raspberries and blackberries.
So glad you were about to save the custard. I hope it went well at the family lunch. Adding the blackberries is a great idea.
Madeleine Mulanix says
What is a punnet of fresh raspberries? A pint? How much, please.
Sorry, that must be an Australian term. It means 1 packet/container of them, which for us is 125 grams.
This looks amazing! Can’t wait to try it. Thanks for sharing!
No problem. We look forward to hearing how it goes