Healthy Christmas Trifle Recipe | Gluten Free and Sugar Free.

This healthy Christmas trifle recipe is an epic extra merry collaboration with our blog partner, Gelpro, Gelatin Australia. We only collab with people and brands we love and woah do we love our gelatin! 

This healthy sweet treat is the perfect recipe to make your Christmas dessert buffet extra healthy, delish and epic! Yay for healthy Christmas trifle!

Made with no sugar, no gluten, no grains BUT it gets even better! We’ve added the amazingness of gelatin powder… we used the orange container from Gelpro. It’s called Peptipro Australian Beef Gelatin and it says it’s the ‘gelatin that gels together’. So you know this is the one to use to make the jiggly jelly! 

Yes, it is real proper jelly. It tastes good and it really is healing goodness in a powder… which turns into jelly.

There’s no sugar, no artificial yuck stuff, no lactose, no carbs. Only good stuff in the gelatin!

We’ve used gelatin powder in a bunch of recipes and we add it to our smoothie every day (you can use the Gelpro blue coloured container for dissolving in liquids).

We’ve talked about the health benefits of gelatin before but just in case you need some reminding here goes again! 

Why is Gelatin Powder so Good for Me?

  • It’s packed with protein, this variety is 88% protein so it’s good for muscle growth and recovery.
  • It’s filled with collagen so it’s your perfect skin regime… that you eat! It tightens loose skin, helps cellulite, makes skin tone smoother and even reduces and prevents wrinkles (um… magical!).
  • It promotes and improves hair and nail growth/condition. Seriously, our nails have never been so strong and Emma’s don’t stop growing. 
  • Boosts immunity. YES!
  • Good for joint health.
  • It’s an anti-inflammatory. 
  • Helps digestion and promotes gut health.
  • It makes you magical.
  • It makes epic jelly lollies and healthy Christmas trifle! #winning


Speaking of recipes!

Here’s why you should make this Healthy Christmas Trifle…

  • It tastes all kinds of good, we’re talking party in mouth good. Christmas time = party time = good time.
  • It’s a sweet treat that actually has health benefits (reminder: this does not mean you can eat the whole thing on Christmas day, ok!).
  • It will turn your Christmas dessert buffet into an extra Merry, epic Christmas dessert buffet. 
  • Did you read the above list?

Find out more about Gelatin and Gelpro over HERE. Seriously, if gelatin isn’t on your supp list… it needs to be.

We’d LOVE to see your Christmas dessert buffets this year so make sure you share a pic with us! We’ve got more epic recipes coming to you, like… fruit mince pies and Christmas pudding! EEE! So excited!

Always merrymaking

Emma + Carla  

Get merry app

p.s it looks like a SUPER long recipe… but it’s worth it! PROMISE!

Healthy Christmas Trifle
Serves 12
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
  1. 2 cups blanched almond meal
  2. 1 cup coconut milk (canned)
  3. 100 g (3 1/2 oz.) coconut oil or butter
  4. 1/2 cup rice malt syrup or honey
  5. 1/4 cup coconut flour
  6. 4 eggs
  7. 1 tsp. baking powder (gluten free)
  8. 1 tsp. 100% vanilla extract
  1. 2 cups brewed raspberry tea
  2. 5 tbs. Petipro Gelatin (the gelatin that 'gels')
  3. 1 tbs. rice malt syrup or honey (optional)
  1. 1 cup coconut milk (canned)
  2. 1 cup raw cashews (soaked overnight in water, then drained works best)
  3. 1/4 cup coconut oil
  4. 1/4 cup raw cacao powder
  5. 1/4 cup rice malt syrup or honey
  1. Fresh berries
  2. Coconut flakes
  1. Start with the cake! Preheat oven to 180°C (355°F) and line a 20 cm (8 inch) springform cake tin with baking paper.
  2. In a large bowl combine the almond meal, coconut flour and baking powder.
  3. In a blender or mix master, whiz the coconut oil and rice malt syrup together.
  4. Add the eggs, vanilla, coconut milk and mix well. (Don't worry if it looks a little 'curdled').
  5. Pour this into the large bowl with the dry ingredients and gently mix together.
  6. Transfer into the lined tin and bake for 40 minutes or until lightly brown.
  7. Allow to cool completely.
  8. While the cake cooks, make your jelly!
  9. In a small sauce pan combine the tea and rice malt syrup.
  10. Sprinkle over the gelatin and mix together.
  11. Allow to stand for 5 minutes.
  12. Place the sauce pan onto medium heat and continuously stir for 5 minutes until smooth.
  13. Pour the mix into a 20 cm (8 inch) square large silicone mold or lined slice tin.
  14. Place in to the freezer for 20 minutes or until set.
  15. While this is happening get onto the choccy cream and slice your berries!
  16. The choccy cream is easy, whiz everything in your blender until super smooth!
  17. Now it's time to layer everything up!
  18. We did: cake, choc cream, fruit, jelly, cake, cream, fruit, topped with coconut flakes!
  19. But you really can get creative here!
  20. Ours are really neat (we cut exact circles around the glass to do this) but you could chop up the cake and jelly into cubes and go for the Merry messy trifle look! You choose!
  1. Use any fruit in your layers! Mango would be DELISH! AND save any extra cake/cream/jelly for super delish snack attack moments!
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Comments 16

  1. Hello would love to make this for Christmas Day but my mother in law has an allergy to cashews. Can you use another nut? Cheers

  2. Post
  3. Hi, in step 3 you talk about mixing coconut oil and rice malt syrup together – do you mean butter and rice malt syrup? Thanks

  4. I love your recipes and this one looks delish!
    I do need to point out though that describing this as having “no carbs” is incorrect though. 3/4 cup honey or rice malt syrup is a lot of carbs! I for one will be enjoying it regardless, but will probably sub some of the honey with erythritol or stevia to reduce carbs 🙂

  5. You’ve said dairy free ?? But the cake has butter in it ? Have you tried it with any substitutes?

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    Hey Melanie, where does it say no carbs in the recipe? Defs got carbs in it, haha yay carbs! I think you may be reading the bit where it says there are no carbs in the gelatin. 🙂 Hope you like it! One of our new fave recipes!

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    You are right! I just asked Carla (she is sweet treat queen)! And she actually did use coconut oil! Both butter and coconut oil works well in this recipe. HAHA YAY!

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  9. I have the Great Lakes Gelatin (red). Do I use the same quantity?


  10. ah yes you’re right, its the bit talking about the gelatin 🙂 Cant wait to try it 🙂

  11. I’d also love to know this! Also, is it firm for a jelly or just nicely jelled? Weird question, huh, but I like more soft jelly so want to know if I need to adjust. Might addd in some cherries as well for extra fruity flavour 🙂

  12. This looks delicious! I haven’t had trifle in years.

    I’m on an Anti-Candida diet for 6+ weeks and was hoping to make this for Christmas Day, by subbing in erythritol or stevia instead of RMS. Do you think it will work as a straight substitute or will I need to up the amount of liquid somewhere so it’s not dry?

  13. Hello! Going to make this for Christmas and wondering if it keeps already assembled the day before serving?

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    Hey Melissa! We reckon best assembled day of! BUT it will still be super delish day before, just everything will soak together! 🙂 YAAAY!

  15. Hi Emma and Carla, thanks so much for your reply. I ended up making it the day before and have to say it was good for a number of days after! In fact, it got better with age especially the choc cream which kind of set a bit like a mousse and the cake just stayed really moist but not soggy. Only thing I would change next time would be to not use 5 tbl of gelatin as I prefer a softer jelly in a trifle.

    Thanks so much for the recipe. Have a very Merry New Year!

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