Prepare to indulge guilt-free with this Diabetic-Friendly German Chocolate Trifle! Whether you have German ancestry or not, this dessert is sure to win over your taste buds and impress your guests with its irresistible flavors and diabetic-friendly twist.
This trifle is a true crowd-pleaser, perfect for any occasion. Layers of moist cake, creamy pudding, and rich chocolate combine to create a decadent treat that’s sure to satisfy even the sweetest tooth. And the best part? It’s diabetic-friendly, so you can indulge without worry.
But here’s the real magic: this German Chocolate Trifle keeps beautifully in the refrigerator, making it the perfect make-ahead dessert for any gathering. Whip it up a day or two in advance, and you’ll have a stunning dessert ready to impress your guests without any last-minute stress.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a sweet treat, this trifle is sure to be a hit. Its combination of flavors and textures is irresistible, and it’s guaranteed to leave everyone asking for seconds.
So go ahead, treat yourself and your loved ones to a taste of indulgence with this Diabetic-Friendly German Chocolate Trifle. With its delicious flavors, easy preparation, and crowd-pleasing appeal, it’s sure to become a favorite in your dessert repertoire.
Try these other sweet diabetic recipes: Luscious Lemon Squares or Quick Lemon Bread .
Discover diabetes-friendly recipes for dinner, desserts, snacks and much more. Not all low-carb, low-sugar meals have to be tasteless. Check out this collection of recipes to find a dish perfect for every course.
PrintGerman Chocolate Trifle
- Prep Time: :30
- Cook Time: :25
- Total Time: :55
- Yield: 12 1x
- Category: Dessert
- Method: Oven
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 2 ounces sweet baking chocolate, grated
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
- 1/2 cup fat-free milk
- 2 tablespoons tub-style 60 percent to 70 percent vegetable oil spread
- 1 8 – ounce container frozen light whipped dessert topping, thawed
- 1/3 cup flaked coconut, toasted
- 1/3 cup chopped pecans, toasted
Instructions
- Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Grease and lightly flour a 9×1-1/2-inch round cake pan; set pan aside. In a small bowl, stir together flour, grated chocolate, cocoa powder, and baking powder; set aside.
- In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thickened. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
- In a small saucepan, combine milk and vegetable oil spread; heat and stir until spread melts. Add milk mixture to egg-flour mixture, beating until combined. Pour batter into the prepared pan.
- Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean and top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely; cut into 1-inch cubes.
- Divide half of the cake cubes among twelve 6- to 8-ounce dessert dishes. Top with half of the whipped topping, half of the coconut, and half of the pecans. Repeat layers. Serve immediately or cover and chill in the refrigerator for up to 4 hours.