Sugar Free Strawberry Shortcake Trifle


For the low carb shortcake

  • 2 tbsp coconut flour
  • 1 tbsp powdered erythritol
  • 1/4 tsp baking powder gluten-free
  • 4 tbsp coconut cream
  • 1 egg medium
  • 1/2 tsp vanilla extract

For the cream topping

  • 1/2 cup / 120 ml coconut cream
  • 1/4 cup / 60 g Almond Milk Yogurt
  • 1/2 tsp vanilla extract
  • 1 tbsp powdered erythritol optional

...and for a bit of extra Wow

  • 2 tbsp sugar-free strawberry jam
  • 100g strawberries (about 5-6)


  1. Combine all ingredients for the shortcake in a bowl using a fork. Let the mix sit 2-3 minutes to thicken.
  2. 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.
  3. Whisk the coconut cream until stiff. Sir in the Almond Milk Yogurt, vanilla, and powdered erythritol, if using.
  4. 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.