Keto Tres Leches Cake
Indulge guilt-free with this scrumptious Keto Tres Leches Cake, a low-carb twist on the classic Latin dessert that’s bursting with rich and creamy flavor. Crafted with almond and coconut flours, this gluten-free cake is perfectly moist yet fluffy, making it the ideal base for the decadent trio of milks: heavy cream, unsweetened coconut milk, and a keto-friendly sweetened condensed milk substitute. Sweetened with erythritol, this sugar-free treat is a delight for keto and low-carb enthusiasts alike. Topped with luscious homemade whipped cream, this dessert is best served chilled to let the flavors meld beautifully. Perfect for celebrations or a special treat, this keto dessert will satisfy your sweet cravings while staying true to your dietary goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Granulated erythritol
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 6 large Eggs
- 0.25 cup Unsalted butter, melted
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 0.5 cup Unsweetened coconut milk
- 0.5 cup Sweetened condensed milk, keto-friendly substitute
- 2 tablespoons Powdered erythritol
- 1 cup Whipping cream
- 1 teaspoon Vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
In a separate bowl, beat the eggs until light and fluffy. Add in the melted butter, unsweetened almond milk, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake cools slightly, prepare the 'tres leches' mixture by whisking together the heavy cream, unsweetened coconut milk, keto-friendly sweetened condensed milk, and powdered erythritol in a medium bowl.
Once the cake has cooled for about 10 minutes, use a skewer or toothpick to poke holes all over the surface of the cake.
Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in fully. Refrigerate the cake for at least 1-2 hours or overnight for best results.
Before serving, whip the whipping cream and vanilla extract with a hand mixer until soft peaks form.
Spread the whipped cream evenly over the top of the chilled cake and garnish as desired (e.g., with a sprinkle of cinnamon or fresh berries).
Slice and serve chilled. Enjoy your keto-friendly Tres Leches Cake!
Nutrition Facts
Calories |
4225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.1 g | 492% | |
| Saturated Fat | 169.5 g | 848% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1767 mg | 589% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 12.6 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 981 mg | 75% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2261 mg | 48% | |
*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.
