MINI RASPBERRY TRIFLE

This super quick Keto raspberry trifle is easy to make, and dangerously compelling to eat.

I used my mug cake sponge recipe for these mini trifles, and raspberry jelly and cream, served in small individual glass dishes.

In the days of small children and a Life in Germany, I visited many a weekly ‘Kaffeeklatsch’ (which literally translated means Coffee Gossip) at my (girl)friends houses.

When it was my turn, I made typical wonderful German cakes and my infamous English Trifle… The German’s don’t have an English version of trifle … Needless to say, It went down magnificently !! 

MINI RASPBERRY TRIFLE

This super quick Keto raspberry trifle is easy to make, and dangerously compelling to eat…

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Recipe by Michelle

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Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Total time

4

hours 

10

minutes

Ingredients

• One packet of Sugar Free Raspberry Jelly

• SPONGE:

• 2 tbsp melted Butter

• 3 tbsp Erythritol

• 2 Eggs

• 2 tbsp Coconut Flour

• 1 tsp Baking Powder

• 1/2 tsp Raspberry Extract

• 18 Raspberries

• TOPPING:

• 200 ml Whipping Cream

• 1 tbsp Erythritol

Method

• Make the jelly as instructed on the packet.
• SPONGE:
• Mix all ingredients (except the whipping cream) with a fork until creamy and fluffy.
• Share the batter between 6 small greased glass pots, or similar, and microwave (put all the pots in the microwave together) for ca. 60 seconds.
• Place 3 raspberries in each pot.
• Pour the raspberry jelly equally between the pots. Put in the fridge to set for 3-4 hours.
• Whisk the whipping cream and erythritol until quite stiff and share between the 6 set jellies.

Notes

• MACROS per mini trifle: 2.5g Carbs – 27g Fat – 5.5 Protein – 283 Calories

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