A Demi Banana Trifle

A demi-trifle

I previously outlined an LCHF custard recipe which provides a very useful base for all sorts of good quality puddings for those on an LCHF or even ketogenic diet. The base custard recipe is good in and of itself, with some berries, or accompanying brownies and so forth; however, there’s something very enjoyable in the combination of gelatinous pudding, whipped cream, berries and chocolate. The traditional British trifle has all of this, but often also includes slightly stale sponge-cake, fruit compote and a splash of sherry. Feel free to add LCHF versions of those to this, but in honesty, this is sufficiently rich and fulfilling to preclude the need for such lilly-gilding.

This trifle easily serves 8 to 10 people – more if you’re not particularly greedy. Net carbs per person are certainly below 10g.


  • All the ingredients for an LCHF custard base
  • 350g of raspberries
  • 300ml of whipping cream
  • A square or two of 90% chocolate for grating
  • 10g of erythritol
  • 10g of powdered gelatin


Prepare the custard base
  • As in my previous recipe, prepare the custard base. Add 10 or so drops of banana essence. The brand I use is surprisingly strong (and authentic) and flavours the whole custard with bananas without incurring the starchy, sugary cost.
  • Once the custard is mixed and in its final bowl, and still hot, stir in 10g or so of powdered gelatin. Whisk it very well, so it melts and dissolves completely.
  • Leave the mixture for about 30 minutes, stirring occasionally.
  • Put it in the fridge for around 2 hours, until set.

    Jelly with berries
    Custard jelly/berries
  • Once it has set, lay about 1/3 of the raspberries on top of the jelly.
Whip the sweet cream
  • In a separate bowl, pour in the whipping cream and add the erythritol
  • Whip the cream until it forms fairly well defined peaks

    Whipped cream
    Whipped cream
Spoon on with berries
  • Stir in the raspberries (keeping a few back) and carefully spoon the berry-cream mixture onto the trifle base, on top of the layer of berries already there.

    Custard jelly, cream and berries
    All together
Add the chocolate
  • Grate one or two squares of 90% dark chocolate. It goes a long way!
  • Sprinkle the grated chocolate generously on top of the trifle.
  • Scatter on the last remaining raspberries.
    A demi-trifle



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