I made this trifle for my friend, Steve, for his birthday. It was very easy to make and it turned out beautiful. This cake is keto, low-carb, and sugar-free .
For the pound cake:
2 cups almond flour
1/2 cup butter
1 cup lakanto monkfruit sweetener
2 tsp baking powder
1 tsp vanilla extract
1 cup sour cream
2 ounces cream cheese
4 large eggs
1. Preheat oven to 350 degrees Fahrenheit
Generously butter a 9 inch bundt pan, set aside
2. Combine almond flour and baking powder in a large bowl, set aside
3. Cut butter into several small squares and put in separate bowl, add cream cheese
Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
4. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
5. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
6. Add eggs to batter. Stir well.
Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.
For the whipped cream:
2 cups heavy whipping cream
2 tsp. Erythritol
1 tsp. Vanilla extract
Beat together until thick
For the lemon curd, I followed this recipe:
https://alldayidreamaboutfood.com/keto-lemon-curd/
Other ingredients:
Fruit of your choice, I used blueberries and raspberries
1. bake the cake with the instructions above. After the cake has cooled, cut the cake into cubes.
2. Spread a layer of whipped cream.
3. On top of the whipped cream, spread a layer of lemon curd.
4. Put a layer of blueberries and raspberries.
5. Repeat steps 1-4.
