Healthy Low Carb Trifle

A stunning low-carb trifle with layers of almond coconut cake, sugar-free condensed milk cream, and fresh berries.

Author

Hind Alwan

Prep Time

20 minutes

Servings

16 servings

Category

Desserts

Cuisine

English

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup sweetener
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter or olive oil
• 4 large eggs
• 1/2 cup unsweetened almond or coconut milk
• 2 tsp vanilla extract
• 2 cups organic full-fat milk
• 1 cup monk fruit sweetener or erythritol
• 1 cup homemade condensed milk
• 1/2 cup sweetener
• 2 cups whipping cream
• 1 cup cream cheese
• Low-carb fruits like strawberries, blueberries, raspberries, and kiwi

Directions

1. Preheat oven to 175°C (350°F).
2. Mix almond flour, coconut flour, sweetener, baking powder, and salt.
3. Add butter or olive oil, eggs, almond milk, and vanilla extract.
4. Mix until smooth.
5. Pour into a lined baking pan.
6. Bake for 25–30 minutes until golden and fully cooked.
7. Let cool completely, then cut into cubes.
8. Add the milk and sweetener to a saucepan.
9. Bring to a gentle boil, then simmer for about 40 minutes.
10. Cook until thickened and reduced by half.
11. Let cool completely.
12. Whip the cream until fluffy.
13. In another bowl, mix cream cheese, condensed milk, and sweetener until smooth.
14. Fold in the whipped cream gently until combined.
15. Layer cake cubes, cream mixture, and fruits in a trifle dish or cups.
16. Repeat the layers until finished.
17. Top with extra berries and chill before serving.