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
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