Keto Chocolate Trifle (GF, RSF)

1 comment by Elora Harre

This weeks Christmas Recipe is one we've been super excited to release! Utilising our deep, dark and delicious Keto Cake & Muffin Mix, we have crafted this ultra indulgent Keto Chocolate Trifle!

Layers of our gorgeous, fudgy chocolate cake, sandwiched with our recipe for Keto Caramel Sauce (see here), whipped cream and keto chocolate mousse all topped off with a few dark chocolate shavings. What could be more indulgent!?

Please note - we have made this recipe using dairy whipped cream as we felt it was the right taste and texture for this recipe - but feel free to switch out with your favourites if you're avoiding dairy.

We also used a smaller 15cm trifle bowl since this number is rich, however if you're feeding a big crowd - you'll need to double this recipe. We did however feel our smaller trifle would still feed quite a crowd!

Once all of the components are made, this recipe is super simple - it's really just assembly!

Keto Chocolate Trifle

You'll need:

1 Nourish & Thrive Keto Chocolate Cake Mix, made as per package instructions for a cake - cooled
1 or 2 batches of Keto Caramel Sauce - we used 1 batch, but feel that 2 would've been better
1 cup fresh Cream

Chocolate Mousse:
1 cup fresh Cream, divided into 1/4 cup and 3/4 cup
3 tbsp Cocoa Powder
2 tbsp Erythritol or Allulose

Chocolate for Garnish


Ensure your cake is cooled and made, as well as your keto caramel sauce.

Begin by whipping the fresh cream, place into the bowl of a stand mixer or into a clean bowl and using your stand mixer or electric beater, whip the cream until it forms stiff peaks. Ensure you don't over whip it! Stiff peaks are when you remove the beater and it forms a peak that doesn't fall. Over whip your cream, and it will be ultra thick and almost look like it's split. Cover the whipped cream and place into the fridge.

Next you'll make the chocolate mousse. Using the 1/4 of a cup of cream, place it in the microwave, or into a saucepan on the stove, to heat. Once steaming, add your cocoa and sweetener and mix until well combined. Remove from heat and allow to cool completely.

In another clean bowl, whip the remaining 3/4 cup of cream to soft peaks, then add in your cocoa mixture and whip until stiff peaks. Place into the fridge to chill for 15 minutes.

Now to assemble your trifle!

Crumble up 1/3 of the keto chocolate cake, and add to the bottom layer of your trifle dish. Top with half of the whipped cream, 1/3 of the chocolate mousse and 1/3 of the keto caramel. Add the next 1/3 of keto chocolate cake, and repeat the last step. Finally add your last 1/3 of keto cake, and top with the remaining keto mousse. Crumble any remaining bits of keto cake on top, then drizzle with keto caramel. Garnish with shaved chocolate.

Cover and chill in the fridge until you're ready to serve!


Planning to make these this Christmas? Please don’t forget to tag us! We LOVE to see your creations @nourishandthrivenz and #NourishandThriveNZ

1 comment

  • Elora Harre

    Hi Becky – just our recipe linked in the recipe! See here >

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