Berry Keto Trifle

A berry delicious Trifle perfect for your Christmas dessert! With decadent layers of keto sponge cake, custard and strawberry jelly, topped with cream and in-season berries, your loved ones won't even know its keto and will want this dessert all year round.
Course: Desserts
Cuisine: Fruit
Keyword: Sweets
Servings: 16
Carbohydrates: 4.5g
Protein Serves: 0.75


  • Electric Mixer
  • Bullet or Blender
  • Large Trifle Bowl


Keto Sponge Cake

  • 1 ½ cup Ricotta
  • ½ cup Erythritol
  • 2 Eggs whole
  • 2 Egg whites use left overs from custard
  • 150 g Butter melted
  • 270 g Almond flour
  • 1 ½ tsp Baking powder
  • ¾ tsp Salt

Keto Custard

  • 2 cups Thickened cream
  • 6 Egg yolks
  • 2 tbsp Erythritol
  • 2 tsp Vanilla paste
  • 1 pinch Salt

Strawberry Jelly

  • 2 tbsp Grass-fed gelatin
  • 200 g Strawberries
  • cup Water warm


  • 1-2 punnet Strawberries sliced
  • 1 punnet Raspberries
  • ½ punnet Blueberries
  • 2 ½ cups Thickened cream


Keto Sponge Cake

  • Preheat oven to 160ºC (340ºF). Using an electric mixer, beat the ricotta and erythritol together.
  • Add whole eggs, mixing in 1 at a time.
  • Add melted butter, almond flour, baking soda and salt and combine well.
  • In a separate bowl, whisk egg whites until soft peaks form, then fold lightly through ricotta mix.
  • Pour mixture into your desired baking tray size, lined with baking paper, we used 22cm x 22cm baking tin (9" x 9").
  • Bake for 35-40mins.

Keto Custard

  • Add cream, sweetener, vanilla and salt to a small saucepan. Heat over medium heat stirring occasionally until just boiling, then take off the heat.
  • Meanwhile whisk together the egg yolks until well combined.
  • Slowly pour the hot cream mixture over the egg yolks, whisking continuously.
  • Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon.
  • Remove from the heat and strain to remove the vanilla pod and any lumps.

Strawberry Jelly (prepare 10 mins before you layer the Trifle)

  • Wash, chop and blend up strawberries in a bullet or small blender.
  • Whisk together water and gelatin, then add to blender.
  • Blend for 1-2 mins and then strain over glass bowl to remove large pips and lumps, let sit for 5 mins while you start assembling the trifle.

Trifle Assembly

  • Once cake has cooled, chop into smaller rectangular pieces and layer along the bottom of the trifle bowl.
  • Pour over jelly once it has started to set already (you may need to refrigerate for 5 minutes).
  • Once sponge is completely covered, pour cooled and thickened custard layer over the top and spread until covered completely.
  • Cover custard in sliced raspberries and strawberries (1-2 layers of berries).
  • Place the trifle in the fridge to start setting, while you whip the cream for the last layer.
  • Once cream is whipped, spread a thick layer on top of the berries. Decorate the top of your trifle as you like. We suggest adding blueberries (along with the strawberries and raspberries) for a splash of colour.
  • Chill until ready to serve.


Calories: 355kcal | Carbohydrates: 4.5g | Protein: 10g | Fat: 33g | Saturated Fat: 14g | Monounsaturated Fat: 11g | Cholesterol: 153mg | Sodium: 119mg | Fiber: 3g | Sugar: 4g | Calcium: 132mg | Protein Serves: 0.75
Tried this recipe?Mention @UltraliteProgram or tag #UltraliteKeto!

Leave a Reply

Scroll to Top