Preheat oven to 350. Line a standard loaf pan with parchment paper and spray with cooking spray.
Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, baking powder, and vanilla. Pulse until well combined. Transfer the batter to the prepared loaf pan. The batter will be thick.
Bake for 60-70 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown). Cool for 10 minutes in the pan. Run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
Whip the heavy cream until stiff peaks form. Transfer to a separate bowl. Whip the cream cheese, sweetener, and lemon zest until light and fluffy. Add ⅓ of the whipped cream and mix well. Slowly fold in the remaining whipped cream.
Blueberry Sauce
Simmer for 10 minutes. Puree. Cool to room temperature and then chill for at least an hour before using in the trifle.
Assembly
Layer the 3 components in small glasses or a medium trifle bowl. Store in the fridge.
Notes
***Pound Cake: these measurements make one whole pound cake. You will only use half of it to make the 6 trifles.Nutrition: each individual trifle is about 1 ½ cups of trifle. There are 5 NET carbs per serving.Substitutions: swap the blueberries for any other kind of berry you like. Raspberries, blackberries, and strawberries are all great options. To Store: keep refrigerated for up 4-5 days in a tightly sealed container. The cake will soften with storage.