Nothing says “Aussie Christmas” like a Christmas Trifle. The traditional recipe can have up to 30-40 of carbs per serve. Anna’s version is a LowER Carb alternative that does not comprise taste. It has all the fruitiness, creaminess and soft sponge that you would expect and love in a trifle.

Serves 10

Carbs per serve: 13.4g


Cake Ingredients:

Trifle Ingredients:
  • 1 pack of sugar free berry jelly (made according to directions on pack)
  • 2 Punnet strawberries
  • 1 Punnet blueberries
  • 300mls whipped cream
  • 400ml Custard (We used Paul’s Trim Low Fat 30% less sugar vanilla custard)
  • Sherry (optional)


  • Bake the vanilla cake according to directions on pack, however spread mix into a square 20cm cake tin to make a shallow cake.
  • After baking, cool, refrigerate then slice into small cubes.
  • To assemble the trifles, either use 10 dessert style glasses or a large glass bowl.
  • Make 1 layer of cake cubes and drizzle sherry* over the top. Place the fresh berries, jelly and custard over this and then repeat this layering process until you have used up all the ingredients.
  • Best refrigerated for a few hours to let it all soak in together!
  • Top with whipped cream and decorate with berries as desired.

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