High Protein Tres Leches Cake
Experience an elevated twist on a classic dessert with this High Protein Tres Leches Cake, perfect for those looking to indulge while staying fueled. This protein-packed version of the traditional Latin American treat swaps out regular flour for almond flour and incorporates vanilla or unflavored protein powder for added nutritional benefits. A light, airy sponge made with whipped egg whites is soaked in a luscious blend of almond milk, evaporated milk, Greek yogurt, and sweetened condensed milk for the signature creamy texture. Topped with sugar-free whipped topping, a sprinkle of cinnamon, and vibrant fresh berries, this healthier tres leches cake is a guilt-free indulgence that’s as nourishing as it is decadent. Ready in just under an hour and ideal for meal prep or special occasions, this high-protein dessert is sure to be a crowd pleaser.
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Recipe Information
Ingredients
- 6 large Egg whites
- 4 large Egg yolks
- 60 grams Protein powder (vanilla or unflavored)
- 120 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Granulated erythritol or sugar substitute
- 2 teaspoons Vanilla extract
- 240 milliliters Unsweetened almond milk
- 240 milliliters Evaporated milk (or light evaporated milk)
- 200 milliliters Skimmed sweetened condensed milk
- 100 grams Greek yogurt (plain, nonfat)
- 120 grams Whipped topping (e.g., sugar-free or light)
- 1 teaspoons Ground cinnamon (optional, for garnish)
- 150 grams Fresh berries (optional, for serving)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish lightly with cooking spray or line it with parchment paper.
In a medium bowl, sift together the almond flour, protein powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add the erythritol (or sugar substitute) and continue beating until stiff peaks form. This will give your cake a light, airy texture.
In a separate bowl, whisk the egg yolks together with the vanilla extract until pale and creamy.
Gently fold the egg yolk mixture into the beaten egg whites using a spatula, being careful not to deflate the mixture.
Slowly fold the dry ingredients into the egg mixture in small batches until fully incorporated. Be gentle during this step to maintain the airiness of the batter.
Pour the batter into the prepared baking dish and spread it evenly using a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the baking dish.
In a large mixing jug, whisk together the almond milk, evaporated milk, sweetened condensed milk, and Greek yogurt until smooth.
Using a skewer or fork, poke holes all over the surface of the cooled cake to allow the milk mixture to seep through.
Slowly pour the milk mixture evenly over the cake, ensuring it soaks into the holes. Cover and refrigerate for at least 2 hours or overnight for the best results.
Before serving, spread the whipped topping evenly over the cake. Sprinkle with ground cinnamon, if desired, and garnish with fresh berries.
Slice into squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 164.7 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2380 mg | 183% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2797 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
