Servings: 6 · Prep Time: 180 mins · Cooking Time: 25 mins
Total Time: 205 mins


Yes, you can eat trifle and still be living a lower carb lifestyle! This pudding not only looks stunning, it is a total taste sensation. Completely free from grains and gluten, it is one recipe you will want to be shouting from the rooftops. The combination of the delectable fruit soaked sponge, the thick cream and the creamy golden custard are just divine. It is a recipe that is full of healthy fats and blood sugar friendly, antioxidant filled fruits. The perfect dessert for a family feast, a birthday cake or the ideal alternative to a Christmas pud! You can decorate the top however you like. I like to add grated dark chocolate and some extra raspberries. But you could add chopped nuts or toasted coconut. ��



  • ground almonds (or ground flax) (150g)
  • milk (200ml)
  • eggs, beaten (2 large)
  • baking powder (2 tbsp)
  • coconut sugar or sweetener (20g)


  • double cream (250ml)
  • frozen fruit, thawed (+50ml juice from thawed fruit) (400g)
  • chia seeds (3tbsp)


  • double cream (150ml)
  • egg yolks
  • vanilla (1 tsp)
  • powdered sweetener or sugar (1.5-2 tsp)


Preheat oven to 180C.
Combine the ground almonds, milk, eggs and baking powder. Add the sugar or sweetener last.
If you are happy to taste the raw batter then have a try just to check you are happy with the sweetness.
Bake at 180C for 25 minutes until you can place a knife through the middle of the cake and it come out clean.
Allow the cake to cool.
Cut the cake into slices and then into fingers.
The carb content for the sponge alone is 2.5g carbs per slice, based on 14 slices, using 20g coconut sugar. If you were to use 0 carb sweetener then it would be 1g per slice and 3.5g carbs per portion of trifle.


Whisk up the double cream (heavy cream) until thick.
Pop in a pan over low heat. Add in the whisked egg yolks, milk, vanilla and little by little, the sweetener. Have a taste until you are happy with how sweet it is. Everyone is different so please do not add it all at once, as you might find it too sweet. If it isn't sweet enough then please carefully add some more.
Warm slowly and continue to mix until desired temperature and thickness.
Allow to cool before pouring on top of the set fruit part of the trifle.


Whip up the cream until thick and spoon on top of the custard carefully. I find putting 5 or 6 dollops down and then using the back of a fork the easiest way to spread it.
Pop back in the fridge for an hour or so before serving.
Add some grated 85% chocolate and some raspberries or blueberries.


Into a large glass bowl combine the thawed fruit, cake (I use 220g of the cake baked, so about half) and chia. Mix together. Pour over 50ml of the juice. Alternatively, instead of the juice and chia you can add some jelly (150ml jelly liquid).
Pop in the fridge to set for 1 hour, it will need to be 6-8 hours more if you have added jelly instead.


If you would like to use jelly instead of chia seeds, then you will need the 400g thawed fruit + 150ml jelly (I would use a sugar free strawberry packet. Follow the instructions with adding boiling water etc, then take just 150ml for this dessert. Chill the rest to have at another time).

For the frozen fruit, I use a summer fruits selection as they are lower in carbs than the black forest frozen fruits. If you get an option just have a little look at the back of the packaging.

The sponge makes for the perfect loaf which can be sliced into 20 slices and then cut into fingers. I would personally only add half of the sponge to the recipe, but if you would rather it particularly cakey then I will leave that to you. If you would like to have the sponge as a cake then great additions for the sponge are chocolate chips / blueberries / some lemon to make a lemon sponge.