A Low Carb Trifle Boasting Protein and Fibre

A simple cake and low sugar fruits make this low carb trifle feel truly decadent for any celebration.

Using frozen fruits means it can be made all year round or switch for your favourite seasonal low sugar fresh fruits. With less than 10g of carbohydrates per serve, rather than the usual 25g+ you’ll find in the store bought version, this low carb trifle recipe is sure to become a healthier festive favourite in your family.

Serves: 12

Calories per serving: 376

Prep time: 1 hour

Cook time: 30 minutes


  • 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
  • 300g frozen passionfruit pulp, defrosted
  • 200g frozen mixed berries, defrosted
  • 200g fresh mixed berries, to garnish
  • 1-2 fresh passionfruit, to garnish


  1. Preheat the oven to fan forced 170°C/190°C/375°F/Gas mark 5. Line a 20cm cake tin.
  2. Wash your oranges and prick them well with a fork. Microwave in a covered bowl for 10 minutes. Allow to cool.
  3. 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.
  4. Pour into the lined tin and spread mix evenly. Bake for 40 minutes, until golden and firm to the touch. Set aside to cool.
  5. Make a berry coulis by mixing the frozen berries with a dash of water in a pot and simmering gently for about 7-8 minutes.
  6. Whip your cream into firm peaks and cut your cake into 1cm (⅓ inch) slices.
  7. Layer your trifle – start with a little of the berry coulis, some passionfruit pulp and layer in the cake – press firmly to the side of your trifle dish to create clean layers. Scoop on a layer of whipped cream – then repeat to fill your trifle dish finishing with a cream layer.
  8. Be generous with the top most cream layer – top with lots of passionfruit pulp and fresh berries to really wow your guests. Serve immediately.


  • Store leftovers covered and in the refrigerator for up to 3 days.
  • Pre-make your cake the day before to save time.

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