Keto Tres Leches Cake

Today I’m sharing my recipe for keto tres leches cake. Yes, you read that right. A rich, creamy, milk-soaked cake that’s completely low carb and keto friendly.

If you’ve ever had traditional tres leches, you know how amazing it is. That soft, moist sponge soaked in a sweet cream mixture is hard to beat. This version gives you all of that without the sugar and wheat flour.

The cake itself is made with almond flour and coconut flour, so it’s naturally gluten free too. It bakes up light and spongy, which is exactly what you need so it can absorb all that creamy goodness.

For the three milks soak, I use a combination of heavy cream, coconut cream, and almond milk. It soaks into the cake beautifully and makes every single bite incredibly moist.

Then you top the whole thing with a thick layer of whipped cream and a little cinnamon. It’s simple, it’s delicious, and nobody will believe it’s keto.

Why You’ll Love This Recipe

It Tastes Like the Real Thing – This keto version nails the soaked creamy texture of traditional tres leches without any sugar or wheat flour.

Ultra Moist and Creamy – The overnight three milks soak makes every bite incredibly rich and soft in a way most keto cakes never are.

Perfect for Celebrations – This is a show-stopping dessert you can proudly serve at parties without anyone guessing it is low carb.

No Weird Aftertaste – The rich cream and coconut cream combo masks any cooling effect from erythritol so it just tastes like pure dessert.

Recipe Ingredients

For the Cake

• 1 1/2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 5 Large Eggs, separated
• 2/3 cup Granulated Erythritol
• 1/3 cup Butter, melted
• 1 tsp Vanilla Extract

For the Three Milks Soak

• 1 cup Heavy Cream
• 1/2 cup Unsweetened Coconut Cream
• 1/4 cup Unsweetened Almond Milk
• 3 tbsp Powdered Erythritol
• 1 tsp Vanilla Extract

For the Topping

• 1 1/2 cups Heavy Cream
• 3 tbsp Powdered Erythritol
• 1 tsp Vanilla Extract
• Ground Cinnamon, for dusting

How To Make

Step 1

Preheat your oven to 350°F. Grease and line the bottom of a 9×9-inch baking pan with parchment paper. In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

Step 2

In a large bowl, beat the egg yolks with 1/3 cup of the erythritol until thick and pale, about 2 minutes. Stir in the melted butter and vanilla extract. Fold in the flour mixture until combined.

Step 3

In a separate clean bowl, beat the egg whites with the remaining 1/3 cup erythritol until stiff peaks form. Gently fold the egg whites into the batter in three additions, taking care not to deflate them. Pour into the prepared pan.

Step 4

Bake for 22 to 26 minutes until the cake is golden and a toothpick comes out clean. Let the cake cool in the pan for 15 minutes.

Step 5

While the cake cools, whisk together the heavy cream, coconut cream, almond milk, 3 tbsp powdered erythritol, and vanilla extract for the soak. Poke holes all over the warm cake using a fork or skewer, spacing them about an inch apart.

Step 6

Slowly pour the three milks mixture over the cake, letting it absorb before adding more. Refrigerate for at least 4 hours, or ideally overnight.

Step 7

Before serving, whip the 1 1/2 cups heavy cream with 3 tbsp powdered erythritol and vanilla extract to soft, billowy peaks. Spread it over the soaked cake in a thick, generous layer.

Step 8

Dust with a light layer of ground cinnamon, slice, and serve cold. Each bite should be incredibly moist and creamy.

Tips

Whip the Egg Whites Properly

The egg whites are the only thing giving this cake its lift and fluffiness. Since almond and coconut flour are heavy, the whipped whites are doing all the work that regular flour and baking powder would normally do.

Make sure your bowl and beaters are completely clean and dry with zero grease on them. Even a tiny bit of egg yolk or oil will stop the whites from whipping up.

Beat them until they hold stiff peaks – when you pull the beater out, the peak should stand straight up without flopping over. This usually takes 3-4 minutes with an electric mixer.

Fold the Egg Whites in Gently

When you add the whipped egg whites to the batter, do it in three batches. The first batch is meant to lighten the batter, so you can stir that one in a bit more roughly. But for the second and third batches, you need to be gentle.

Use a spatula and fold by scooping from the bottom up and over the top in a slow circular motion. You’ll still see a few white streaks and that’s totally fine – it’s better than deflating all the air out.

If you stir or mix aggressively here, you’ll knock out all the air you just whipped in and the cake will come out flat and dense.

Use a Skewer for the Holes, Not a Fork

A fork makes shallow holes that only let the milk mixture soak into the top layer. A wooden skewer or chopstick lets you poke deeper holes that go almost to the bottom of the cake.

Space them about an inch apart across the entire surface. The more evenly you space them, the more evenly the cake soaks up the liquid, so you don’t end up with dry spots in some bites and soggy spots in others.

More Recipes

• Keto Churro Chaffles
• Keto Strawberry Shortcake Cups
• Low Carb Creme Brulee
• Low Carb Tiramisu Cups
• Low Carb Vanilla Panna Cotta

Frequently Asked Questions

Can I use a different sweetener instead of erythritol?

Yes, you can swap erythritol for another keto-friendly sweetener like monk fruit sweetener or allulose. Just keep in mind that allulose is less sweet than erythritol, so you may need to use a bit more to get the same level of sweetness.

Avoid using liquid sweeteners like stevia drops for the cake batter, since they won’t provide the same bulk and structure that a granulated sweetener gives. For the soak and whipped topping, though, a few drops of liquid stevia could work in a pinch.