1

Preheat the oven to 350°F. Grease a 10-inch fluted cake pan or 8-inch square cake pan. Chill a large mixing bowl in the fridge or freezer to make the whipped cream later on (see step 9).

2

Separate the egg whites from six of the eggs, set yolks aside. In a large bowl, whip the egg whites until soft peaks form. Add one cup of the sweetener, a few tablespoons at a time, while you continue to beat the egg whites until glossy. Set aside.

3

Mix the almond flour, baking powder, and salt in a large bowl.

4

Next, mix the almond milk, one teaspoon of vanilla extract and six egg yolks in a large bowl. Add the dry ingredients and mix well.

5

Then, gently fold in the whipped egg whites to ensure they do not deflate. Pour the batter into your cake pan and bake for 35 to 40 minutes or until the cake is golden and set. Allow the cake to cool completely while you prepare the custard, whipped cream and fruit.

6

Make the custard. Add three cups of the coconut whipping cream to a pot on medium heat. Whisk in the remaining vanilla extract and ¼ cup of sweetener. Whisk often and heat until tiny bubbles form around the edge of the pot and steam starts to rise. Do not let it boil. Remove from the heat.

7

Whisk the four remaining eggs in a large bowl and add two tablespoons of the warmed cream, whisking constantly to temper the eggs. Then, add the remaining cream to the egg mixture and whisk constantly until well combined. Cover and refrigerate until completely cooled and set, about three hours. Note: To avoid having a film form on the top of your custard, put plastic wrap or parchment paper directly on the custard.

8

Next, make the whipped cream. Remove the bowl from the fridge/freezer and add the remaining coconut whipping cream. Whip on high until soft peaks start to form. Slowly add ¼ cup of monk fruit sweetener until stiff peaks form. Refrigerate until ready to use.

9

Chop the cake into 1-inch pieces and evenly distribute half in the bottom of your trifle dish. Next, pour half of the custard onto the cake layer, spreading evenly. Then, layer about half of your berries onto the custard and place some into the side of the dish so they are visible. Next, add half of the whipped cream on top of the fruit. Repeat this layering until all ingredients are used, leaving the whipped cream as the top layer. Reserve some fruit for garnish on the whipped cream. Cover and refrigerate for at least 3 hours or overnight before serving. The longer it sits, the better. Enjoy!

10

Substitutions: *Note: monk fruit sweetener is often blended with erythritol, which should be consumed sparingly due to recent research on its effects on heart health. Allulose is another sugar-free sweetener that you can try instead. Results may vary. Fresh berries: If you do not have or like berries, you can use whatever fruit you like. If you’re using firmer fruit, cut it into smaller pieces so that it can soften within the layers. Not dairy-free: use regular whipping cream instead of coconut whipping cream. No monk fruit sweetener: use allulose or regular sugar for non-keto. Results may vary.