Keto Strawberry Trifle

Creating a Delicious Low-Carb Berry Trifle with a Fluffy Sponge Cake, Chia Jam, and Whipped Cream

If you’re craving a light and satisfying dessert that won’t derail your low-carb lifestyle, this Low-Carb Berry Trifle with a fluffy coconut flour sponge cake, homemade chia jam, and a creamy topping is the answer! It’s perfect for anyone following a keto or low-carb diet while still wanting to enjoy a delicious, guilt-free treat.

This dessert is an excellent way to indulge in something sweet without the excess carbs, and the best part? It’s easy to prepare, with minimal ingredients. Whether you’re serving it as a dessert after dinner, as a snack, or even a fancy treat for a special occasion, it’s sure to impress. In this guide, we will walk you through every step of making this delightful low-carb dessert, starting from the chia jam all the way to assembling the layers for a mouthwatering final product.

The Importance of Each Layer in Your Low-Carb Berry Trifle

A trifle is a layered dessert that traditionally includes sponge cake, fruit, and whipped cream. By swapping out a few ingredients for low-carb alternatives, you can easily transform a high-sugar treat into a keto-friendly delight. The key layers in this recipe are the chia jam, the coconut flour sponge cake, and the whipped cream layer. Each layer brings a unique flavor and texture that combines to create the perfect balance of sweetness and creaminess.

Let’s break down each component and see how they contribute to the overall flavor profile.

1. Chia Jam: A Low-Carb, Sugar-Free Jam

The chia jam is an essential component of this dessert, offering a delicious fruity layer that is both sweet and refreshing. Most jams are loaded with sugar, but this version is made with fresh strawberries, water, erythritol (a low-carb sweetener), and chia seeds. Chia seeds naturally thicken the mixture as they absorb the liquid, creating a jam-like consistency without needing added pectin or sugar.

Strawberries are not only low in carbohydrates, but they’re also packed with vitamin C and antioxidants. You can feel good about adding them to your diet in this simple homemade chia jam. The sweetness comes from erythritol, a keto-friendly sweetener that does not raise blood sugar levels. This chia jam is the perfect fruity filling that complements the creamy layers in the trifle.

2. Fluffy Coconut Flour Sponge Cake

For the sponge cake layer, we use coconut flour instead of regular all-purpose flour. Coconut flour is a popular low-carb, gluten-free option that adds a mild coconut flavor while keeping the carb count low. While coconut flour tends to be absorbent, creating a smooth batter is easy when you combine it with the right ingredients: melted butter, egg, coconut milk (or almond milk), and erythritol.

In this recipe, you’ll create a simple, microwave-friendly mug cake that cooks in just a few minutes. The result is a light, airy, and slightly sweet sponge cake that perfectly complements the fruity chia jam and the fluffy whipped cream. Plus, it’s versatile enough to be enjoyed on its own or as a base for various desserts.

3. Whipped Cream: Rich, Creamy, and Decadent

To balance the fruitiness and the fluffiness of the cake, the whipped cream layer is rich and satisfying. You’ll sweeten it with a little powdered erythritol, which dissolves seamlessly into the cream for a smooth texture. A touch of vanilla extract adds a hint of warmth and depth to the cream.

The whipped cream adds a luxurious, indulgent element that ties everything together. As it sits on top of the chia jam and sponge cake, it melds with the other ingredients, creating a beautiful contrast in both flavor and texture.

Why This Low-Carb Trifle is a Perfect Dessert

This recipe is ideal for anyone looking to satisfy their sweet tooth while staying within their carbohydrate goals. Here are a few reasons why this low-carb berry trifle makes a perfect dessert choice:

• Low-Carb & Keto-Friendly: This dessert contains just 9.6g of net carbs per serving, making it suitable for a keto or low-carb diet. The use of erythritol and coconut flour ensures that you can enjoy a rich dessert without the sugar spike.
• Quick & Easy to Prepare: With a total prep time of only 25 minutes, including cooking, this dessert is incredibly easy to make. The use of the microwave for the sponge cake is a time-saving step, perfect for busy days.
• Customizable: The ingredients can be swapped to suit different preferences. For example, you can use almond milk instead of coconut milk or substitute the strawberries with other low-carb fruits like raspberries or blackberries.
• Perfect for Special Occasions: Whether it’s a dinner party, family gathering, or a special treat for yourself, this dessert can be elegantly presented and looks as good as it tastes.

Now that we understand the purpose and benefits of each layer in the low-carb berry trifle, it’s time to dive into the recipe itself. Let’s look at the step-by-step process for creating this delightful treat.

 Simple Recipe for Low-Carb Berry Trifle with Chia Jam and Coconut Flour Sponge Cake

This Low-Carb Berry Trifle recipe is not only delicious but also simple to make, and it can be prepared in just 25 minutes! Follow the steps below to create this light and indulgent dessert that’s perfect for keto and low-carb diets.

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 275 kcal per serving

Ingredients:

Chia Jam:

• 4 strawberries (chopped)
• ½ cup water
• 1 tablespoon erythritol (low-carb sweetener)
• 1 teaspoon chia seeds

Sponge Cake:

• 1 tablespoon butter (melted)
• 1 egg
• 2 tablespoons coconut flour
• 1 tablespoon erythritol (low-carb sweetener)
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons coconut milk (or almond milk)

Cream Layer:

• ½ cup whipping/ heavy cream
• 1 tablespoon erythritol (powdered preferred)
• ½ teaspoon vanilla extract

Berry Layer:

• 8 strawberries (sliced)

Instructions:

1. Prepare the Chia Jam:
   • Chop the strawberries into small pieces and place them in a saucepan. Add the water and erythritol, and bring to a boil.
   • Once boiling, stir in the chia seeds. Lower the heat and let the mixture simmer for 5-7 minutes, stirring occasionally, until it thickens.
   • Remove from the heat and set aside to cool.
2. Make the Coconut Flour Sponge Cake:
   • In a mixing bowl, combine the melted butter, egg, coconut flour, erythritol, baking powder, vanilla extract, and coconut milk. Stir well until smooth and fully combined.
   • Pour half of the batter into a 3-inch ramekin (or one that fits your serving dish). Repeat with the remaining batter in a second ramekin.
   • Microwave the ramekins on high for 2 minutes, or until the cakes are cooked through.
   • Let the cakes cool slightly, then gently remove them from the ramekins. Cut each cake in half lengthways to form two discs.
3. Whip the Cream:
   • Using a hand mixer, whip the cream until stiff peaks form. Add the powdered erythritol and vanilla extract, and continue whipping until combined.
4. Assemble the Trifle:
   • In serving glasses or bowls, start by spreading a layer of chia jam at the bottom.
   • Place a disc of the sponge cake over the jam.
   • Add a layer of sliced strawberries over the cake.
   • Spoon a tablespoon or two of whipped cream over the strawberries.
   • Repeat the layers, finishing with a generous layer of whipped cream.
   • Decorate the top with additional strawberries or grated chocolate, if desired.

Nutritional Information (Per Serving):

• Calories: 275
• Carbohydrates: 9.6g
• Protein: 5g
• Fat: 24g
• Fiber: 5.3g

Enjoy this guilt-free, low-carb berry trifle as a sweet, satisfying dessert or a refreshing snack that aligns with your healthy eating goals!