Skip to Content

Low carb Chocolate Brownie Trifle

Low carb Chocolate Brownie Trifle

Trifle is just a fun word. Go on, say it with me, trifle. Traditional trifles are kind of dull, though, layers of sponge fingers, fruit and cream make for a nice dessert, but we can make the trifle better and more up-to-date for sure! Did you know the trifle goes back to the 1600s?

Now, how should a modern trifle look like? For starters, it should have no simple carbs — who still eats those, anyway?

And why not make the layered cake with brownie crumbles, low carb chocolate syrup and whipping cream? Now we’re talking. See how to make a low carb chocolate brownie trifle.


There Are Three Parts for this Recipe

A trifle is all about nicely defined layers, in this case, the brownie, the chocolate syrup and the whipping cream. I’m not saying this recipe is hard or anything, but you do have to make the trifle’s components separately.

For the brownies, we’re going with a tried-and-tested microwave brownie. Also called mug brownie. That way, we can let the microwave do all the work while we focus on the more challenging element, the low carb chocolate syrup.

And by challenging, I mean it takes 10 minutes to make, and you only use one pot. Still, making chocolate syrup is tricky, especially because you must stir while it thickens to get the perfect texture.

The final part is the whipping cream, and since we don’t want the nasty stuff from a can, we’re making our own by whipping some heavy cream with your favorite sweetener.

What You’ll Need

For the brownies, you’ll need almond flour, cocoa powder, milk, butter and vanilla. Of course, we’re throwing in there a few chocolate chips to add some fudginess to the trifle’s brownie layer.

The chocolate syrup is easier than you think — it’s just water, a sweetener and cocoa powder. Sea salt and vanilla extract are the final touch, and if you do it right, you’ll end with a nice batch of chocolate syrup to use in this and many other projects. For the whipping cream, we need the cream, a sweetener and vanilla. That’s the easy part.

Here are some thoughts on the sweetener. You can sweeten the trifle’s different elements with any sugar alternative you have in hand, from commercial Swerve to your favorite brand, including allulose and erythritol. Keep in mind not all sweeteners are equally sweet, so adjust accordingly (I’m giving you some other options in the recipe.)


Variations and Substitutions

Trifles are everything you want them to be. Substitute the brownies with slightly sweet keto biscuits and use caramel sauce instead of chocolate for a caramelly alternative.

You can also throw in your favorite nuts and seeds, and even a few fresh blueberries because, why not? Trifles might be centuries old, but they’re also super trendy right now. Few desserts are as pretty as a nicely assembled trifle.

And talking about assembling the trifle, chose the serving cup wisely — you want to use a crystal glass or something similar to be able to see all those glorious layers of flavor.



Low carb Chocolate Brownie Trifle

Yield: 2 cups
Prep Time: 30 minutes
Total Time: 30 minutes

Layered cake with brownie crumbles, low carb chocolate syrup and whipping cream? Now we’re talking. See how to make a low carb chocolate brownie trifle.


For the brownies:

  • 8 tbsp. almond flour
  • 8 tbsp. unsweetened cocoa powder
  • 6 tbsp. Swerve (or 4 tbsp. allulose or erythritol)
  • pinch of salt
  • 12 tbsp. milk
  • 4 tbsp. butter, softened
  • 1 tsp vanilla extract
  • 2 tbsp. dark chocolate chips

For the keto chocolate syrup:

  • 1 cup of water
  • 3/4 cup allulose
  • 2/3 cup cocoa powder
  • 1 pinch sea salt
  • 1 tsp vanilla extract

For the whipped cream:

  • 1 cup heavy whipping cream
  • 2 tbsp. Swerve (or 2.5 tbsp. allulose or erythritol)
  • 1 tsp vanilla extract


  1. Make the brownies first. In a mixing bowl, mix the almond flour, cocoa powder, sweetener and salt.
  2. Add the milk, butter, vanilla and chocolate chips. Stir to make a batter and transfer it into a microwave-safe container. Leave enough space, as the brownie might rise a little.
  3. Microwave at high intensity for 1 minute, check if the brownie’s center is cooked through with a wood pick. If not, microwave for 30 seconds and repeat until the wood pick comes out clean. Let the brownies cool down and crumble them in a mixing bowl. Set aside.
  4. To make the chocolate syrup, add the water, allulose and cocoa powder in a small saucepan and heat over a high flame while stirring until it boils. Keep cooking until it thickens to a syrupy consistency. Remove from heat, add the vanilla extract, salt and reserve.
  5. To make the whipped cream, add the heavy cream into a chilled mixing bowl and fold in the sweetener and vanilla. Whisk with an electric hand mixer until airy and fluffy. Set aside.
  6. To assemble the trifles, in two serving glasses, add a layer of crumbled brownie, top it with whipped cream and chocolate syrup. Repeat twice.
  7. Refrigerate for at least 10-20 minutes before serving for the tastiest results!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe