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keto pumpkin trifle in glass bowl.

Sugar Free Pumpkin Pudding Trifle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deb Belsha
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: British


This sugar free pumpkin pudding trifle is an easy dessert to make for the Holidays. Creamy sugar free pumpkin pudding is layered with whipped cream and a keto pound cake.


Units Scale

Pumpkin Pudding

  • 1 box sugar free instant vanilla pudding
  • 1 15 ounce can (about 2 cups) pure pumpkin puree'
  • 3/4 cup heavy whipping cream
  • 3/4 cup unsweetened coconut or almond milk*
  • 1 teaspoon pumpkin pie spice ( 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg)

Whipped cream

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar substitute
  • 1 teaspoon vanilla

Pound Cake

  • 1 1/2 cups fine almond flour, sifted
  • 1/4 cup coconut flour, sifted
  • 1/3 cup granular sugar substitute
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract



Pumpkin Pudding

  1. In a large bowl, whisk the pudding mix and heavy cream and the almond or coconut milk for about 2 minutes. It will begin to thicken.
  2. Stir in the puree and spice and whisk for another minute.  Store covered in the refrigerator until ready to use.

Whipped Cream

  1. Beat the heavy cream in a bowl with a stand or hand mixer until it comes to soft peaks.  Sprinkle in the powdered sweetener and vanilla and beat for another minute. Store covered until needed.

Pound Cake

  1. Preheat oven to 350°F.  Line a loaf pan with parchment paper and lightly spray with non stick baking spray.
  2. Sift together the dry ingredients in a large bowl.  In another bowl, whisk the eggs for a minute until frothy.  Whisk in the butter, creams and vanilla.
  3. Pour the egg mixture into the sifted flour mixture.  Stir by hand with a wooden spoon or spatula until combined and ingredients are mixed well, about a minute or so.
  4. Pour cake batter into the pan and bake for 50-55 minutes.  Test in the center with a long wooden toothpick or wooden skewer. If it comes out just about clean with no or very minimal crumbs, then the cake is done.  Bake a few more minutes if needed.
  5. Let cool in pan for  5 minutes.  Remove to cooling rack to finish cooling.
  6. Cut cake into 1 inch cubes.*

Assemble trifle

  1. Put some of the cake cubes on the bottom of a trifle bowl or large glass bowl.
  2. Spoon some pudding over the cake.
  3. Smooth some whipped cream over pudding.
  4. Continue to layer with cake, pudding, whipped cream for the rest of the trifle.  It should be about 3 layers.
  5. Finish with a light layer of whipped cream and a sprinkle of pumpkin pie spice.
  6. Cover and refrigerate.  Best served about an hour after assembled.*


* If you want the pumpkin pudding to run down the layers as I have pictured, you will have to thin the pudding with more cream, almond or coconut milk.  Add a few tablespoons at a time and test for desired consistency. 

*If there is time, let the cake cubes sit at room temperature uncovered to get a bit stale.  They will remain firmer longer in the trifle.

*The trifle will stay fresh for 2-3 days.  After that, the cake will get soggier.  It is recommended not to freeze a trifle.