This Keto and Gluten Free take on a Tres Leches Cake is a real show stopper! A simple sponge cake 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, fresh cherries!
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Tres Leches is one of my favorite cakes ever. It is so simple but the texture is to die for. Once the cake soaks up all the deliciously sweet milk, it almost becomes custard-like.
You can enjoy this cake as it, or eat it dusted with cinnamon, cocoa or my favorite – fresh pitted cherries!
- Protein Powder – Adding protein powder to this cake improves the texture. If you don’t have any or don’t want to use it you can substitute it with a tablespoon of coconut flour.
- Erythritol – Pretty much any bulk sweetener will work here, including regular sugar, so use whatever suits your fancy. Just be sure to check the conversion ratios or sweeten to taste.
- Heavy Whipping Cream – Make this cake Dairy-Free by swapping the heavy whipping cream for canned coconut milk! For the whipped cream topping follow the instructions on THIS recipe. (To keep it keto friendly be sure to use a keto friendly sweetener)
- Coconut Milk – Conversely, you can also swap the coconut milk with heavy cream.
- Almond Milk – Any milk variety or milk alternative will work fine in place of the almond milk. We like to use Califia Farms toasted coconut and almond milk for something super special!
- Liquid Stevia – Any sweetener will work, but I find that the liquid stevia integrates into the liquid the best. To sub the stevia in the whipped cream, it is best to use a powdered sweetener.
- Xanthan Gum – Xanthan gum is my trick for keeping whipped cream stable and perfect for frosting cakes. The whipped cream will stay perfect on the top of this cake for about 5 days when you use Xanthan Gum! If you don’t have it or don’t want to use it, it’s fine to skip – but I recommend waiting to make the whipped cream until just before serving the cake.
- Do yourself a favor and line the bottom of your baking pan with parchment paper. This ensures that the cake will pop right out of the pan without cracking. You can get pre-cut parchment rounds on Amazon for a decent price.
- For this particular cake, it is better to slightly overcook it vs. undercook. You actually want to cake to be slightly on the dry side so that it will absorb the milk. If you are in doubt over whether it is finished baking, keep it in the oven for a few extra minutes (as long as it’s not burning)
- As mentioned above, if you are skipping the Xanthan Gum then I recommend waiting to make the topping until just before serving. I also wouldn’t frost the entire cake unless it’s all going to be eaten within a day or two. Fresh whipped cream has a tendency to fall and get weepy after sitting for a bit but the xanthan gum stabilizes it and prevents this from happening.
- Feel free to play around with different flavors of stevia or extracts. My personal favorite is coconut!
Be sure to check out these other great recipes from This Mom’s Menu:
- Keto Carrot Cake with Cream Cheese Frosting
- Pineapple Upside Down Cake | Keto, Gluten Free
- Mexican Street Corn Salad | Keto
Tres Leches Cake | Keto, Gluten Free
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 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