Instructions

1. Preheat oven to 350 degrees and grease and line the loaf pan with parchment paper. 
2. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside. 
3. In a large bowl using an electric mixer, cream the butter with the erythritol/monk fruit blend until the mixture is light and fluffy and well incorporated. 
4. Add the cream cheese and vanilla extract and mix well. Add the eggs one at a time making sure to mix well after each addition. Add the dry ingredients to the wet ingredients and mix well until the batter is fully combined.
5. Pour the batter into the prepared loaf pan. Bake for 30 to 40 minutes until golden brown on top. The pound cake will be done once an inserted toothpick comes out clean. 
6. While the cake is baking prepare the berries layer. In a large bowl, add the berries, lemon juice, and granulated erythritol/monk fruit blend. Toss until fully coated.
7. To make the keto custard, heat the heavy cream over low heat until hot using a medium-sized saucepan.
8. Stir in the vanilla and then set aside to cool.
9. In a medium-sized bowl, whisk the egg yolks, sugar-substitute using an electric mixer until the mixture is pale yellow.
10. After the heavy cream has cooled to the touch, pour one 1/4 of the heavy cream mixture into the egg mixture, xanthan gum, salt and whisk until well combined. This is to temper the egg yolks.
11. Once the mixture has tempered add the remaining heavy cream and then pour the cream and egg mixture back into the saucepan and cook over low heat stirring continuously with a wooden spoon for about 5-7 minutes, or until the mixture begins to thicken. You'll know it's ready when the pudding is thick enough to coat the back of a wooden spoon without dripping.
12. Then turn off the heat and stir in the softened butter and stir until well combined.
13. Pour the custard through a fine-mesh sieve into another medium-sized bowl. Place a sheet of cling wrap directly over the surface of the custard to prevent a skin from forming.
14. Move the custard to the refrigerator and allow it to cool for at least 30-45 minutes.
15. Unmold the pound cake and allow it to cool while the custard has time to set.
16. To make the whipped cream, in a large bowl beat the softened cream cheese and the sugar substitute until smooth and creamy.
17. Add the heavy cream, vanilla extract, and whip until soft peaks form.
18. Lastly, assemble the trifle by breaking the slices of the cake into pieces that fit into the bottom of the trifle dish.
19. Then add 1/3 of the berry mixture, followed by 1/3 custard. Alternate these layers ending with the cream cheese mixture on top. Garnish with reserved whole berries.
20. Serve the trifle the same day or the next.
21. Store any leftovers covered in an airtight container for up to 3 days in the refrigerator.