Keto Berry Trifle with Lemon Pound Cake and Cream
A layered cake with berries and cream
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter softened
- 1/2 cup powdered allulose or erythritol
- 4 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- For the Cream Layer
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/3 cup powdered allulose or sweetener of choice
- 1 tsp vanilla extract
- Optional: 2 tbsp Greek yogurt or sour cream for tang and texture
- For the Berry Layer
- 1 cup strawberries chopped
- 1 cup blueberries
- 1 cup blackberries
- Optional: a few drops liquid stevia or monk fruit to sweeten the berries
- Optional: a squeeze of lemon juice to brighten
Instructions
- In a large glass bowl or individual cups:
- Start with a layer of pound cake cubes.
- Spoon a layer of whipped cream mixture.
- Add a generous layer of mixed berries.
- Repeat layers 2–3 times, ending with cream and a decorative topping of berries.
- Chill for at least 2 hours before serving for best flavor and texture.
- 📝 Tips & Variations
- Want a faster version? Use pre-made keto cake or pound cake mix like Sola, Keto & Co, or Good Dee’s if short on time.
- Make it extra lemony by adding a few drops of lemon extract or a keto lemon glaze on the cake cubes before layering.
- Top with mint leaves for a fresh finish.