This low carb take on a traditional Tres Leches Cake is a real show stopper! A simple spongecake soaked in sweetened milk and topped with homemade whipped cream is sure to please everyone. Serve it topped with fresh berries, a dusting of cinnamon – or my favorite, frozen cherries!
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To cut back on the carb in this cake, and keep it keto friendly, I substituted the traditional milks (usually whole milk or cream, evaporated milk and sweetened condensed milk) with full fat coconut milk, almond milk and heavy cream.
You could certainly use extra heavy cream in place of the coconut milk – but then you only have dos leches and that wouldn’t be nearly the same 🙂
I stuck with simple vanilla, but you could totally play around with some different flavor extracts to make different versions of this cake. (I cant wait to try some coconut this summer!)
You will also notice that this recipe calls for low carb whey protein powder. Below you will see some great options, but I have only personally tested this recipe with the About Time and Isopure.
Tres Leches Cake | Keto, Gluten Free
Ingredients
For the cake:
- 1/2 cup unsalted butter softened
- 1/2 cup erythritol (I use swerve)
- 1 1/4 cup Almond Flour
- 1/4 cup low carb vanilla whey protein powder (see recommendations above)
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1/2 cup canned coconut milk, full fat and unsweetened
- 1/2 cup Unsweetened Almond Milk
- 10-15 drops liquid stevia, or to taste
For whipped cream topping:
- 1/2 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 15-20 drops liquid stevia, or to taste
Instructions
For the cake:
- Preheat the oven to 325 degrees F and prepare a 9 inch round cake pan with non-stick spray.
- In a medium bowl, combine the almond flour, whey protein, salt and baking powder, stirring to combine. Set the mixture aside.
- In a separate medium bowl, combine the butter, vanilla, and erythritol. Beat with a hand mixer until light and fluffy.
- Add the eggs and whipping cream and beat again until well integrated.
- Working in batches, add the dry ingredients in with the wet, mixing after each addition until you have a smooth, creamy batter.
- Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow them to cool for at least 15, then carefully, turn it out onto your serving plate.
- In a small bowl, or large measuring cup – mix together the coconut milk, almond milk, and stevia.
- Slowly and evenly, pour the milk mixture over the cake.
For the whipped cream topping:
- Combine all the ingredients for the topping in a medium bowl. Using a hand mixer beat until stiff peaks form and the mixture has at least doubled in size. Once cake has completely cooled, spread the whipped cream on top and serve
Oh, holy goodness! THANK YOU for this recipe!! It’s amazing!
It’s one of my favorites! Glad you enjoyed it 🙂
How much is one serving? 1/8 of the cake?
This cake serves 12, so one serving is 1/12th of the cake 🙂
IM IN!! We laughed and laughed at this one. 🤣
Delicious! My hubby made it, omg!
Talk about a win win! So glad you enjoyed it!
Can you bake this kind of cake the night before?
Yep 🙂 It will keep in the fridge for about a week. I do try to wait until the last minute to put the whipped cream on top though
I don’t want the protien powder. Can I omitt thay completely and if i do will I need more almond flour?
You should be able to omit it without adding anything else. It just gives it the texture of a more traditional cake.
Can we use any coconut flour to half the calories? Have you tried?
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I made this recipe yesterday, and it was so good I felt compelled to come back and leave this comment! Probably the best keto recipe I’ve made in terms of tasting more like the real thing and not so obviously keto.
I used xylitol instead of erythritol and put less drops of stevia, but everything turned out great. I ended up baking it for about 36 min, and after letting it cool , I poked a bunch of holes and then poured the milk mixture over it to allow for more soaking. Highly recommend doing that if your cake didn’t turn out moist enough. Didn’t come out soggy at all!
Made this last night poke the holes and poured in the milks placed it in refrigerator to soak in mixture over night and 1/2 day Omg, DELISH Thank you for the great recipes 👋🏻
Are you able to use coconut cream instead of milk? Bought the wrong cAn
Hi Valerie! It should work fine, but you may need to add a bit more almond milk so that it has a thinner consistency. Let me know how it turns out for you!
How many grams of sugar and carbs per slice?
Hi Laura! The nutrition info is under the recipe card 🙂