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4
from 1 vote
Chocolate Trifle Recipe
A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.
Course
Dessert
Cuisine
Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time
30
minutes
Cooling time
1
hour
Total Time
1
hour
30
minutes
Author
SunCakeMom
Ingredients
Cake base:
▢
7
oz
/ 200g Almond flour
▢
6
large Eggs
separated
▢
1
teaspoon
Baking powder
follow instructions on packaging
▢
3
tablespoon
Agave syrup or sweetener of choice
▢
2
tablespoon
Cocoa powder
unsweetened
Mousse:
▢
8.8
oz
/200g Baking chocolate
▢
2
teaspoon
Cocoa powder
▢
2
Eggs
▢
2
teaspoons
Honey or sweetener of choice to taste
optional as most dark chocolates are already sweetened
▢
⅞
cup
/ 200ml Heavy whipping cream
Whipped cream layer:
▢
⅞
cup
/ 200ml Heavy whipping cream
▢
1
teaspoon
vanilla essence
▢
1
tablespoon
Agave syrup or sweetener of choice
Instructions
Cake base:
Preheat oven to 350°F / 180°C and grind almond if not in flour form.
Mix ground almond flour, cocoa powder and baking powder.
Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.
Beat egg whites until peaks form.
Add yolks into the egg whites one by one whilst keep beating it.
Mix in the sweetener, baking powder, cocoa powder and the almond flour.
Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.
When it is baked, leave it on a rack to cool down.
For more detailed instruction check out this Keto Chocolate Cake
Chocolate Mousse:
Melt chocolate then take it off heat to let it cool down a little above room temperature when it's still liquid.
Break and separate the eggs.
Beat egg whites until hard peaks form.
Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.
Fold in cooled chocolate carefully until combined.
In a separate bowl, whip cream until thickened about 2-3 minutes.
Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.
For more detailed instructions check out this Low carb chocolate mousse.
Whipped cream layer:
Whip the cream with the vanilla essence and agave until thickened.
Assembly:
Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.
Let it sit in the fridge for an hour to cool properly or just gobble it up right away.
Notes
Enjoy!