I decided to try and make a trifle and was really impressed with the outcome. I don't have exact measurements because I like to make things up as I go, but this is so easy and definately worth a try!

Ingredients

Cake layer :
Almond meal (about a cup I think)
2 eggs
vanilla essence
wheat protein isolate (about ¼ cup, but you can probably leave it out)
splenda or other sweetener (I use maltitol)
¼ teaspoon baking powder

Jelly layer:
1 packet low-carb jelly mix (any will do)

Custard layer:
1.5 cups of full cream
1 whole egg
3 egg yokes
2 teaspoons gelatine
Splenda or other sugar substitute

Topping layer:
Half a cup of cream
Strawberries (sliced)
Blueberries
Slices Almonds

How to make

I started by making a microwave cake base by placing almond meal, eggs, vanilla essence, WPI, splenda, and baking powder in a microwave bowl.

I mash it all together and wack it in the microwave for about 2 mins, or until it rises and starts getting dry. Take it out (the bottom might still be mushy) and cut into smallish cubes.

Place the cubes in an oven save glass bowl or trifle dish, and prepare a packet of low-carb jelly mix (I use strawberry).

Pour the jelly mix over the cake pieces and place the bowl in the freezer to cool (or fridge if you’ve got the time). Don’t let it freeze!

In the meantime you can start making the custard, this is the nicest bit!

I place about half a cup of full cream in a heavy bottom pan and apply gentle heat to warm the cream – Don’t boil the cream. Just as it starts to bubble a little bit add 1 whole egg and whisk into the cream. Then add 2-3 egg yokes one at a time whisking it each time. In a mug add some boiling water to 2 teaspoons of gelatine and once dissolved, add to the custard. Then add some splenda or other substitute (bulk sweetener like maltitol makes it taste more realistic I find). Take the pan off the heat and let cool. Once cooled add another 1 cup of cream and whisk it all together.

Pour the custard over the set jelly and place back in the fridge to set.

Finally, whip some full cream (about half a cup) and spoon it onto the trifle. I then decorate with slices of strawberry, blueberries and sliced almonds.


Not sure on the carb count but I’m guessing about 5-10g per serving, depending on how big your servings are!

My friends couldn’t even tell it was low carb!

Another trifle fan! I have made 2 low carb trifles now, they were both fantastic. The 2nd one I made the cakes with Carbquik, I think I used Wheat Protein isolate on the first one.

I made a lemon whipped cream by soaking lemon zest in heavy whipping cream for a day or two, then whipping it with splenda.

Instead of jelly I used raspberries, cooked and sweetened with splenda. They're awesome with lemon.

Horray for Trifle!

NancyLC, can we have your recipe too?

I'll hunt it up.

Oh yes, it was a Cranberry Lemon Trifle: http://forums.lowcarber.org/showpos...727&postcount=1

Only thing I would change would probably be to make the pastry cream a lemon curd instead. But not 100% positive about that.

that looks so yummy too! thanks!

Okay, Nancy LC, gotta ask, how do you count more fiber than carbs when eating. . .

And I know that at the end of the day calories do count, so I wouldn't count the trifle as a free food!!!!

But this looks like a perfect dessert for a party, and I might do it for a holiday party.

Thanks for all your hard work.

I don't understand the question. I plugged the ingredients into Fitday, that's what I came up with.

Everyone loved the trifle, no one believed it was low carb.

I've gotten to be a pro at making lemon curd, I would definitely use it instead of the pastry cream. (Lemon curd recipe is in this section too).