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–+ servings

Keto Tres Leches Cake

This low carb and keto friendly tres leches cake is soaked in creamy goodness for a rich, indulgent dessert you won't believe is guilt-free.
Keto Tres Leches Cake
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mexican
Servings 12 pieces
Calories 318 kcal
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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

Equipment

  • 9x9-inch baking pan
  • electric mixer
  • skewer

Instructions
 

  • Preheat your oven to 350°F. Grease and line the bottom of a 9x9-inch baking pan with parchment paper. In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  • 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.
  • 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.
  • 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.
  • 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.
    Slowly pour the three milks mixture over the cake, letting it absorb before adding more. Refrigerate for at least 4 hours, or ideally overnight.
  • 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.
  • Dust with a light layer of ground cinnamon, slice, and serve cold. Each bite should be incredibly moist and creamy.

Nutrition

Serving: 1servingCalories: 318kcalCarbohydrates: 5gProtein: 6gFat: 30g
Keyword keto dessert, keto tres leches, low carb, sugar free cake
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