Sugar-Free Tres Leches Cake
Indulge in a decadent dessert without the sugar with this Sugar-Free Tres Leches Cake! Perfectly moist and delightfully creamy, this guilt-free version of the classic Latin American favorite uses almond and coconut flours for a gluten-free base, and swaps traditional sweeteners for erythritol, ensuring a low-carb treat that doesn't compromise on flavor. Soaked in a dreamy blend of heavy cream, unsweetened coconut milk, and evaporated milk substitutes, every bite is rich and satisfying yet light. Topped with airy unsweetened whipped cream and a dash of warm cinnamon, this cake is ideal for special occasions or a delightful weeknight dessert. With just 20 minutes of prep time, it’s a wonderfully easy and healthy way to enjoy the irresistible charm of Tres Leches Cake while staying sugar-free!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated erythritol
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.75 cup Heavy cream
- 0.75 cup Unsweetened coconut milk (canned)
- 0.75 cup Unsweetened evaporated milk or low-carb milk substitute
- 2 tablespoons Powdered erythritol
- 1 cup Unsweetened whipped cream
- 0.5 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter or non-stick spray.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated erythritol.
In a large bowl, beat the eggs with an electric mixer until they become light and fluffy, about 2-3 minutes.
Add the unsweetened almond milk and vanilla extract to the eggs, and continue mixing until smooth.
Gradually fold the dry ingredients into the wet ingredients, stirring gently until fully combined.
Pour the batter evenly into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the three-milk soak. In a medium bowl, whisk together the heavy cream, coconut milk, unsweetened evaporated milk, and powdered erythritol until fully combined.
Remove the cake from the oven and let it rest for 5 minutes. Use a fork or skewer to poke holes all over the surface of the cake.
Slowly pour the milk mixture over the cake, allowing it to soak evenly. Cover and refrigerate for at least 2 hours, or overnight for the best results.
Before serving, spread a layer of unsweetened whipped cream over the cake. For an optional garnish, sprinkle ground cinnamon lightly on top.
Slice and serve chilled. Enjoy your sugar-free Tres Leches Cake!
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.9 g | 334% | |
| Saturated Fat | 137.4 g | 687% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.7 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1219 mg | 94% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1322 mg | 28% | |
*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.
