{"id":189990,"title":"Keto Trifle","modified":"2026-10-06T19:37:16+02:00","plain":"A keto version of trifle, with no flour or added sugar: individual dessert glasses with three layers, almond biscuit, avocado chocolate mousse and lemon cream.\n\n\n\nFrom the first spoonful, the almonds provide crunch, the raw cacao adds intensity and the lemon cream cuts through with a fresh, vanilla-scented note. This keto trifle is assembled in individual dessert glasses, with no sponge cake or added sugar, built around three layers: an almond biscuit, an avocado chocolate mousse and a tangy lemon cream. For six small dessert glasses, allow around 24 hours of resting time, with 10 minutes of baking. This recipe joins my collection of keto desserts.\n\n\n\nWhat is keto trifle?\n\n\n\nTrifle is a spoonable dessert assembled in clearly visible layers in a glass. Here, each element has its role: the biscuit provides crunch, the mousse adds chocolate flavor and the lemon cream brings acidity. Its appeal lies as much in the presentation as in the contrasting textures, especially when the layers stay distinct in a clear dessert glass.\n\n\n\nIn this version, erythritol replaces added sugar and ground almonds form the biscuit base instead of wheat flour. Vanilla-scented lemon cream and avocado chocolate mousse replace the usual fillings of custard, fruit and whipped cream. The recipe contains no alcohol; the finishing touches are optional and should remain low in carbohydrates.\n\n\n\nOn a related note: Keto rhubarb loaf cake.\n\n\n\nThe origins of this version\n\n\n\nTrifle comes from the English tradition of layered desserts, with cake, custard and fillings stacked in a large glass bowl. This adaptation keeps the visual effect of the layers while adjusting it to suit a ketogenic or reduced-carbohydrate diet.\n\n\n\nThe almond biscuits provide texture, the lemon cream brings tangy freshness and the avocado chocolate mousse adds body without added sugar. The balance comes from the richness of the almonds, butter and avocado, offset by the acidity of the lemons and the bitterness of the raw cacao. Expect around 763 kcal per serving, a rich dessert designed for small portions.\n\n\n\nThe main ingredients\n\n\n\nThe biscuit is made with 100 g of ground almonds, which replace a wheat-flour base and provide flavor and structure after baking. Two egg whites bind the dough, 25 g of powdered erythritol sweeten it without added sugar, a teaspoon of almond extract enhances the aroma and a pinch of salt brings everything together.\n\n\n\nFor a change: Cheesecake-style strawberry cake.\n\n\n\nThe mousse is based on 4 to 5 ripe avocados, blended until smooth and firm. 40 g of unsweetened raw cacao provide the intense chocolate flavor, 20 g of erythritol soften the bitterness and 6 tablespoons of unsweetened almond milk loosen the mixture to make assembly easier.\n\n\n\nThe vanilla-scented lemon cream calls for 10 to 12 egg yolks at room temperature, the juice and aroma of 5 to 6 lemons, 275 g of butter for a melt-in-the-mouth texture that holds its shape when chilled, 80 g of erythritol for restrained sweetness and 5 teaspoons of Bourbon vanilla powder, or 4 vanilla pods. To finish, shavings of very low-sugar dark chocolate or a little candied lemon are optional, provided you keep an eye on their sugar content.\n\n\n\nTechnical tips and serving\n\n\n\nThis dessert is prepared ahead of time: 24 hours 20 minutes in total, including resting time and 10 minutes of baking. The biscuits are best baked the day before and will keep for 24 hours in their baking parchment, away from the moist components. Keep the lemon cream covered in the refrigerator; take it out at least 1 hour before assembly so it can soften. Make the chocolate mousse at the last minute, or a little earlier to save time during assembly.\n\n\n\nAlso discover: Sugar-free coconut milk panna cotta.\n\n\n\nFor well-defined layers, break the biscuits into evenly sized pieces rather than crumbs, and keep the mousse soft enough to spread without crushing the base. Spoon the mousse and cream into the center of the glass, then gently push them toward the edges to keep the layers neat. Small, clear dessert glasses show off the colors, and a piping bag helps you fill them precisely. Amaretto or limoncello can be served separately on the side; poured over the biscuits, they take the dessert out of low-carb territory.\n\n\n\nFor everyday keto cooking, here are all my low-carb recipes.\n\n\n\n\n\n\tKeto trifle\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g ground almonds2 egg whites25 g powdered erythritol1 teaspoon almond extractpinch saltVanilla lemon curd10 to 12 egg yolks (at room temperature)5 to 6 lemons275 g butter (from grass-fed cows)80 g powdered erythritol5 teaspoons Bourbon vanilla powder (or 4 pods)Chocolate mousse4 to 5 avocados (ripe)40 g raw cacao powder20 g powdered erythritol6 tablespoons almond milkOptionaldark chocolatecandied lemon\t\n\t\n\t\tPrepare the layers the day before or in the morning. This is actually preferable for the biscuits, as they will taste even better, and the curd needs some time to cool. The chocolate mousse does not need to be made ahead, but it is nice to have it ready when you are preparing an entire dinner.Make bitter almond biscuits. The recipe makes 6 biscuits. Allow approximately 1 biscuit per layer (a little more at the bottom of a wide wine glass, a little less in a narrow glass). To store them for a day, wrap them in the baking paper they were baked on.Make a vanilla lemon curd for the curd layer. Please note: this is the basic recipe. For the trifle, however, use more than the amount specified in the basic recipe. The basic recipe makes enough for just over 2 layers. For 6 layers, allow approximately 3x this quantity; a little less may also be perfectly sufficient (I can never resist sneaking a taste). If you make the curd the day before, keep it in the refrigerator. Take the curd out of the refrigerator at least an hour beforehand, otherwise it will be far too firm. If you make it in the morning, keep it covered at room temperature (not too warm). Stir well before using (the dissolved erythritol may recrystallise slightly in the refrigerator).For the chocolate mousse, take 4 to 5 ripe avocados. Blend them with the cacao and erythritol using a hand blender. This will give you a firm mousse. Loosen it a little for the trifle, otherwise the trifle will be too dense and the glasses will also be harder to fill. To do this, add plant-based milk. The amount depends somewhat on how creamy the avocados are. Not a fan of avocados? Choose a chocolate mousse made with egg and butter instead (so no avocado, but still no milk or cream).Assembling the trifle is simple. Crumble a biscuit into bite-sized pieces. Spoon the mousse on top, then the curd on top of that. Start by placing the curd or mousse in a small mound in the middle, then push it out from the centre towards the edges. This is easier than spooning it directly against the sides.Originally, a trifle was made with rum-soaked cake. I have not used any alcohol here, but for those who enjoy it, a small glass of amaretto (at room temperature) or limoncello (straight from the freezer!) makes a perfect accompaniment. Choose whether to serve it separately or soak the biscuits in it first. Of course, the dessert will then no longer be moderate in carbs ;-)\t\n\t\n\t\tNot everyone enjoys avocado mousse; at a Christmas dinner in particular, some people may not be used to the flavour. Fortunately, there is also a chocolate mousse made with eggs and butter. It is therefore not completely dairy-free, but many people who avoid dairy can still enjoy it with a few small adjustments.\nThe vanilla lemon curd is not completely dairy-free either, because of the butter. I tolerate butter myself and use it when it really adds something. For those with lactose intolerance, lactose-free butter may be an option. For those with a cow\u2019s milk allergy, goat\u2019s milk butter is something to consider. If you need or really want to eat dairy-free, curd made with coconut oil is an option. It can also be used in a trifle with raspberry cream and coconut-lime curd.\nThe ingredient quantities are calculated for 6 small glasses containing 3 layers: a layer of biscuits, a layer of curd and a layer of mousse. A small glass should generally be enough for 1 person. But someone with a serious sweet tooth might prefer a large wine glass with 2x 3 layers. For a group of 4 people, you can prepare 2 modest portions and 2 portions for big dessert lovers (2 small glasses and 2 large wine glasses). In total, that makes 6x3 layers.\nFor the cacao, use an organic raw variety. No harmful substances have been added to it. And since raw cacao has not been heated, all the beneficial nutrients are preserved. This cacao has a very pure flavour; with a different cocoa powder, the proportions may vary (more cocoa may be needed).\nIf you eat a low-carb diet, do take care, as cocoa can be high in carbohydrates (>20). Kr\u00fcger has the fewest carbs, with only 8.8 g of carbohydrates per 100 grams.\nThe trifle is assembled in three layers: first the biscuits, then the vanilla lemon curd, and finally the chocolate mousse.\nEquipment: mixing bowl + small bowls\/containers + whisk, oven at 200 degrees, PFAS-free baking paper, mixing bowl over a saucepan for a bain-marie, small saucepan, hand blender, piping bag, small glasses.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/189990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=189990"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/189990\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/185061"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=189990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=189990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=189990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}