1. Prepare the keto almond sponge cake and allow it to cool.  Cut the cake into 1-inch pieces and set it aside.

Prepare the Berry Filling:

1. In a small saucepan, add 1/4 cup allulose and 1/4 tsp xanthan gum.  Whisk to combine the ingredients.  Turn the burner on medium heat and add 2 cups of blueberries and 1 tbsp of lemon juice to the saucepan. Stir to incorporate.  Bring the mixture to a boil, stirring constantly.  Sitr for about 3-5 minutes or until the berries begin to breakdown and release their juices, about 3-5 minutes.  Remove the mixture from the heat.  Pour the mixture into a small bowl and allow it to cool.  Once cool, place the mixture in the fridge to thicken.  Repeat this exact procedure for the strawberries and blackberries (you do not need to wash the saucepan in between!).

Prepare the Whipped Cream Layer

1. The day you are wanting to serve this trifle, prepare the whipped cream layer.  In a bowl, combine the softened cream cheese and 1/2 cup of allulose.  Beat until light and fluffy and set the bowl to the side.
2. In a separate bowl, whisk together the remaining 1/2 cup of allulose and 1/4 tsp of xanthan gum.  Add in the heavy cream, vanilla and salt.  Beat, starting on low and slowly increasing the speed, until soft peaks have formed.
3. Combine the cream cheese with the whipped cream until fully combined and place the bowl in the fridge until ready to assemble.

Assemble the Trifle

1. Take 1 cup of berries and stir it into the appropriate berry sauce.  Repeat with the 2 other berries and their respective sauces.
2. Take half of the cake cubes and press them into the bottom of the trifle bowl.  Add one berry mixture over the cake layer.  Top with half of the whipped cream topping.  Repeat with the remaining cake, then a berry layer and the remaining whipped cream.  Top the trifle with the final berry flavour and garnish with additional fresh berries and mint springs.
3. Place the trifle in the fridge for 2 hours before serving.