A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.

As I currently have a little time, I had been browsing on the web yesterday. Looking for new, exciting ideas, inspirational recipes that I’ve never tested before, to amaze my family with. Searching for a while yet couldn’t find any interesting stuff. Just before I wanted to give up on it, I found this yummy and easy dessert by chance. The dessert seemed so mouth-watering on its snapshot, it called for immediate action.

It was easy to imagine the way it is made, how it tastes and how much my husband is going to enjoy it. Actually, it is quite simple to impress him in terms of puddings. Yes, I am a lucky one. Or maybe he is.Anyway, I visited the page: Suncakemom and simply used the step-by-step instuctions that were combined with nice pics of the procedure. It just makes life rather easy. I could suppose it is a slight inconvenience to shoot snap shots down the middle of cooking in the kitchen as you may most often have gross hands and so i pretty appreciate the time and energy she put in to make this blogpost and recipe easily followed.

Having said that I’m encouraged to present my own, personal recipes similarly. Many thanks for the idea.

I was tweaking the main mixture to make it for the taste of my loved ones. I can say it absolutely was a great outcome. They prized the taste, the thickness and loved getting a delicacy such as this during a hectic week. They basically demanded even more, many more. Hence next time I’m not going to make the same miscalculation. I’m likely to double the volume to get them pleased.

This Chocolate Trifle Recipe is from SunCakeMom.

Cake base:

Preheat oven to 350°F / 180°C and grind almond if not in flour form.

Mix ground almond flour, cocoa powder and baking powder.

Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.

Beat egg whites until peaks form.

Add yolks into the egg whites one by one whilst keep beating it.

Mix in the sweetener, baking powder, cocoa powder and the almond flour.

Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.

When it is baked, leave it on a rack to cool down.

For more detailed instruction check out this Keto Chocolate Cake

Chocolate Mousse:

Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.

Break and separate the eggs.

Beat egg whites until hard peaks form.

Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.

Fold in cooled chocolate carefully until combined.

In a separate bowl, whip cream until thickened about 2-3 minutes.

Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.

For more detailed instructions check out this Low carb chocolate mousse.

Whipped cream layer:

Whip the cream with the vanilla essence and agave until thickened.


Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.

Let it sit in the fridge for an hour to cool properly or just gobble it up right away.