Make the Chocolate Cake:

1. Prepare the chocolate cake, and allow it to cool.  Once cooled, cut the cake into 1-inch cubes and set it to the side.

Prepare the Caramel Sauce:

1. In an 8-10 cup microwave-safe glass bowl (or larger) combine melted butter, allulose, and heavy cream, whisking until blended and there are no lumps.  Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 4 more minutes.  Whisk, being careful as the mixture will bubble profusely, and return to the microwave for 2 more minutes.
2. Stir in salt, vanilla, and baking soda and stir to incorporate (be CAREFUL as the mixture will bubble violently once again) and allow the caramel to cool. The mixture will thicken as it cools.

Prepare the Chocolate Sauce:

1. In a large glass measuring cup, add 1 cup sugar-free chocolate chips with 1 cup heavy cream.  Place in the microwave and microwave on high for 1 minute.  Remove from microwave and stir until all the chocolate has melted.  If the chocolate will not fully melt, return it to the microwave for 30 second intervals, stirring in between, until chocolate is fully melted.  Set the sugar-free chocolate sauce to the side to cool to room temperature.

Prepare the Whipped Cream:

1. In a large bowl, beat together the room-temperature cream cheese and the sweetener until nice and fluffy.  Add in the heavy cream, vanilla and pinch of salt and whip until stiff peaks form.  Set the bowl in the fridge until ready to use.

Assemble the Keto Chocolate Trifle:

1. Place half of the cake pieces in the bottom of the trifle bowl.  Drizzle 1/3 cup of the chocolate sauce and 1/3 cup of the caramel sauce over the cake.  Spread 1/2 of the whipped cream over the cake layer.  Repeat by adding the remaining cake followed by the chocolate and caramel drizzle.  Spread the remaining 1/2 of the whipped cream and drizzle any remaining chocolate or caramel over the top.  
2. Place in the fridge for at least 2 hours before serving.