A simple cake and low sugar fruits make this low carb trifle feel truly decadent for any celebration. Using cherries from a jar means it can be made all year round or switch the cherries for your favourite seasonal low sugar fresh fruits.
What we love about this upgrade from a classic? This low carb trifle recipe is gluten free and made from almond flour to bolster protein and healthy fats. This is how we achieve less than 15% carbohydrates (and only 6g of sugar) per serve, rather than the usual 48% you’ll find in the store bought version.
Ingredients
- 2 oranges (300g)
- 8 soft pitted dates
- 4 tbsp olive oil
- 4 eggs
- 300g almond meal (ground almonds)
- 1 ½ tsp baking powder
- 400ml whipping cream
- 400g pitted morello cherries
- whole fresh cranberries or cherries to garnish
Method
- Preheat the oven to fan forced 170°C/190°C/375°F/Gas mark 5. Line a 22-24cm cake tin.
- Wash your oranges and prick them all over with the tip of a knife. Microwave in a covered bowl for 10 minutes. Allow to cool.
- Chop and deseed oranges – place in a food processor with the chopped dates, olive oil and eggs – blitz until well combined. Add the almond meal, baking powder and blend into a batter.
- Pour into the lined cake tin and spread mix evenly. Bake for 35-40 minutes, until golden and firm to the touch. Set aside to cool.
- Whip your cream into firm peaks and cut your cake into 1cm (⅓ inch) slices.
- Layer your trifle – start with the cake, pressing firmly to the side of the dish (to create clean layers), add a layer of cherries, scoop on a layer of whipped cream – then repeat to fill your trifle dish finishing with a cream layer.
- Be generous with the top most cream layer – top with whole fresh cherries or cranberries to really wow your guests. Serve immediately.
For more healthy lifestyle tips and recipes, head to https://thefast800.com
Gabrielle Newman, BHSc (Nutritional Medicine), is the Nutritionist and Recipe Developer for The Fast 800.