Ingredients
1. The Lemon Cake Layer
- 2 cups almond flour
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup butter, melted
- 1/4 cup unsweetened almond milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
2. The Lemon Cream Layer
- 8 oz cream cheese, softened
- 1/2 cup powdered sweetener (monk fruit or erythritol)
- 1 cup heavy whipping cream
- 3 tbsp fresh lemon juice
- 1 tsp lemon extract (optional, for extra punch)
3. The Whipped Cream Top & Fruit
- 1 cup heavy whipping cream
- 2 tbsp powdered sweetener
- 1 tsp vanilla extract
- 1.5 to 2 cups fresh blueberries
- Fresh lemon slices for garnish
Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- Stir in the eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour into the pan and bake for 22–25 minutes until a toothpick inserted in the center comes out clean. Let it cool completely, then cut or crumble it into bite-sized pieces.
Step 2: Make the Lemon Cream
- In a medium bowl, beat the softened cream cheese and powdered sweetener together until smooth and fluffy.
- Slowly pour in the heavy whipping cream, lemon juice, and lemon extract. Beat on high speed until thick and holds stiff peaks.
Step 3: Make the Whipped Cream Topping
- In a separate bowl, whip the heavy cream, powdered sweetener, and vanilla extract until stiff peaks form. Place in a piping bag with a star tip if you want to recreate the beautiful piped look on top of 1000031167.jpg.
Step 4: Assemble the Trifle
- First Layer: Spread a portion of the lemon cream at the bottom of your trifle bowl.
- Second Layer: Add a generous layer of fresh blueberries.
- Third Layer: Layer half of the crumbled lemon cake pieces.
- Repeat: Repeat the layers (lemon cream, blueberries, cake) until you reach near the top, ending with a final layer of the lemon cream and blueberries ringing the edge.
- The Top: Pipe the whipped cream star dollops across the top surface. Garnish with a scattering of blueberries and beautiful fresh lemon wheels right in the center.