Low Carb Tres Leches Cake
Indulge in the luscious decadence of this Low Carb Tres Leches Cake—a lighter, guilt-free twist on the classic Latin American dessert! Crafted with a blend of almond and coconut flours, this gluten-free and low-carb treat is sweetened with a sugar substitute for a keto-friendly delight. The moist sponge cake is soaked in a rich trio of heavy cream, almond milk, and unsweetened coconut milk, ensuring every bite melts in your mouth. Topped with a fluffy, sugar-free whipped cream and a sprinkle of powdered erythritol, it’s the perfect dessert for those looking to satisfy their sweet tooth while sticking to their healthy lifestyle. Easy to make and irresistibly delicious, this keto tres leches cake is sure to be a crowd-pleaser at any gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated erythritol or allulose (sugar substitute)
- 6 large Eggs
- 0.5 cups Unsalted butter (melted and cooled slightly)
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk
- 0.5 cups Heavy cream (for soaking mixture)
- 0.5 cups Unsweetened almond milk (for soaking mixture)
- 0.5 cups Unsweetened coconut milk
- 2 tablespoons Powdered erythritol (optional, for topping)
- 1 cups Heavy whipping cream (for whipped topping)
- 2 tablespoons Powdered erythritol (for whipped topping)
- 1 teaspoons Vanilla extract (for whipped topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer to beat the eggs and granulated erythritol until the mixture is pale and fluffy, about 2-3 minutes.
Gradually beat in the melted butter and vanilla extract until combined.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Slowly mix in the unsweetened almond milk until the batter is smooth.
Pour the batter into the prepared baking dish and spread evenly with a spatula.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
While the cake cools, prepare the soaking mixture by whisking together the heavy cream, almond milk, and unsweetened coconut milk in a medium bowl.
Once the cake is cool, poke holes all over the surface with a fork or a skewer. Slowly pour the soaking mixture evenly over the cake, allowing it to absorb into the holes. Cover and refrigerate for at least 2 hours or overnight.
Before serving, prepare the whipped topping. In a chilled bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract with a hand mixer until soft peaks form.
Spread the whipped cream over the top of the cake. Dust with additional powdered erythritol, if desired.
Slice and serve chilled. Enjoy your delicious Low Carb Tres Leches Cake!
Nutrition Facts
Calories |
3511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.5 g | 430% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1811 mg | 604% | |
| Sodium | 2231 mg | 97% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 18.6 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 1358 mg | 104% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 802 mg | 17% | |
*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.
