• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

This low carb strawberry trifle is a summer dessert favourite! Moist sponge cake, juicy strawberries, sugar free strawberry jam and velvety whipped cream – all at 9 net carbs per portion.
Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
Course
Dessert
Cuisine
British
Servings
2
Calories
413 kcal

INGREDIENTS

1x
2x
3x
For the low carb shortcake
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2 tbsp coconut flour
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1 tbsp powdered erythritol (So Nourished)
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1/4 tsp baking powder
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4 tbsp double / heavy cream
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1 egg medium
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1/2 tsp vanilla extract
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1/2 cup / 120 ml double / heavy cream
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1/4 cup / 60 g full fat Greek yoghurt or sour cream
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1/2 tsp vanilla extract
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1 tbsp powdered erythritol (So Nourished) optional
…and for a bit of extra Wow
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2 tbsp sugar free strawberry jam
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100 g strawberries (about 5-6)
INSTRUCTIONS

Combine all ingredients for the shortcake in a bowl using a fork. Let the mix sit 2-3 minutes to thicken.
Fill the dough into 2 well-greased ramekins and microwave on high for 90 seconds. Once they have cooled down, turn the cakes out onto a plate and slice into 2 disks.
Whisk the double / heavy cream until stiff. Sir in the Greek yoghurt, vanilla and powdered erythritol, if using.
The recipe makes 2 generous portions. Nutrition is calculated for 1 pot/portion (in a glass that can hold 150ml of liquid). You could easily divide the amount between 3 portions of about 100g each.
If you wish, swap out the coconut flour with double the amount of almond flour.
For dairy free, use coconut cream and coconut yoghurt in place of the cream and yoghurt.
NUTRITION
Calories: 413kcal
Protein: 7.2g
Fat: 36.5g
Fiber: 4.8g
Sugar: 8g