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.
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.
Assemble the trifle: Get yourself 2 pots/glasses/bowl holding circa 150 ml. Place a slice of shortcake at the bottom and line the outer edges of each pot with strawberry slices. Then add 1/2 tbsp of sugar free strawberry jam, followed by 3 heaped teaspoons of the cream topping. Add another 1/2 tbsp of strawberry jam, the second shortbread disk and top with the remaining cream. Decorate the top with another strawberry.
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.
The sugar free strawberry jam really lifts the recipe. However, for a quick sub simply mash/blend some strawberries with 1 tsp powdered erythritol and add a pinch of ground chia seeds or xanthan gum.