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Keto Berry Trifle

Delicious lemon pound cake, custard, cream, and berries come together in Keto Berry Trifle, the perfect centerpiece for Memorial Day, the Fourth of July, or any summer event.
Prep Time20 mins
Cook Time5 mins
Cooling time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American, British, Gluten-Free, Ketogenic, Low Carb
Keyword: Keto Berry Trifle, Keto Custard, Low Carb Berry Trifle
Servings: 24
Calories: 261kcal
Author: Explorer Momma


  • Trifle bowl or cake stand with domed lid


Pound cake

  • 1 keto lemon pound cake

Raspberry Jam

  • 12 oz raspberries
  • 1/4 cup powdered sweetener, such as Swerve Confectioners
  • 2 tsp gelatin


  • 8 eggs yolks
  • 1 cup unsweetened almond milk
  • 1/3 cup powdered sweetener, such as Swerve Confectioners
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp xanthan gum

Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup powdered sweetener, such as Swerve Confectioners


  • 12 oz fresh organic strawberries, sliced
  • 4 oz fresh blueberries



  • Place the egg yolks, almond milk, and sweetener in a blender. Blend on high for 30-40 seconds then turn down to medium blend. While the machine is still going, pour in the melted butter and process for another 20 seconds.
  • Pour the mixture into a saucepan and warm to a medium heat, whisking vigorously until it coats the back of a spoon, 3-5 minutes. (Alternatively, cook in a bowl over a saucepan of water to prevent the eggs from curdling).
  • Remove from the heat and whisk in the vanilla extract and xanthan gum. Set the bowl in the fridge (or in ice water) until chilled.

Whipped Cream

  • Beat the heavy cream and sweetener until the whipped cream forms stiff peaks.
  • Fold half the cream into the cooled custard.

Trifle Assembly

  • Cut the pound cake in slices about 3/4 of an inch thick.
  • Spread a thick layer of sugar-free raspberry jam on the pieces of pound cake and place one layer in the trifle bowl. Over that, spoon on the custard and cream mixture and even it out with a knife or spoon.
  • Sprinkle a few blueberries and sliced strawberries evenly over the custard.
  • Place another layer of pound cake with raspberry jam on the custard and berries.
  • Top it with the rest of the whipped cream in an even layer.
  • Decorate with remaining sliced strawberries and blueberries. Chill until ready to serve.


Nutrition Facts

Servings 24.0
Amount Per Serving
Calories 261
Total Fat 24 g 
Saturated Fat 11 g 
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 169 mg 
Sodium 142 mg 
Potassium 93 mg 
Total Carbohydrate 7 g 
Dietary Fiber 3 g 
Sugars 3 g 
Protein 7 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.