Keto Chocolate Trifle
Ingredients
For the Chocolate Cake Layer:
1½ cups almond flour
½ cup unsweetened cocoa powder
½ cup erythritol or monk fruit sweetener
1 tsp baking powder
½ tsp baking soda
4 large eggs
½ cup melted butter or coconut oil
½ cup unsweetened almond milk
1 tsp vanilla extract
For the Chocolate Mousse Layer:
1 cup heavy whipping cream
½ cup unsweetened cocoa powder
¼ cup powdered erythritol
3 oz cream cheese, softened
1 tsp vanilla extract
For the Whipped Cream Layer:
1 cup heavy whipping cream
2 tbsp powdered erythritol
½ tsp vanilla extract
For the Topping:
¼ cup chopped sugar-free chocolate or keto toffee bits
Optional: shaved dark chocolate (90% cocoa or sugar-free)
🍮 Instructions
Bake the Cake:
Preheat oven to 350°F (175°C).
Mix all dry ingredients in one bowl and wet ingredients in another.
Combine both and stir until smooth.
Pour into a greased 8×8-inch pan and bake for 20–25 minutes, or until a toothpick comes out clean.
Let cool completely, then cut into small cubes.
Make the Chocolate Mousse:
Beat cream cheese, cocoa powder, sweetener, and vanilla until smooth.
In a separate bowl, whip the cream to soft peaks.
Fold the whipped cream into the cocoa mixture gently until fluffy.
Make the Whipped Cream:
Beat heavy cream, erythritol, and vanilla until stiff peaks form.
Assemble the Trifle:
In a large glass trifle dish (or bowl), start with a layer of chocolate cake cubes.
Add a layer of chocolate mousse, then a layer of whipped cream.
Repeat layers until the dish is full.
Finish with whipped cream on top and sprinkle crushed sugar-free chocolate or toffee bits.
Chill:
Refrigerate for at least 2–3 hours before serving so the layers firm up.
✅ Nutrition (per serving, 10 servings)
Calories: ~320
Net Carbs: ~5g
Fat: ~30g
Protein: ~7g