Step aside pie, there's a new pumpkin dessert in town! This delicious Pumpkin Tres Leches is an almond flour keto pumpkin cake soaked in milk and then topped with whipped cream. Enjoy this tasty seasonal twist on classic tres leches!
Preheat the oven to 325° F and grease a 9-inch cake pan with non-stick spray
In a large bowl, combine the pumpkin puree, eggs, butter, sugar substitute, and vanilla. Beat with an electric mixer until smooth and the sweetener has begun to melt, then set aside.
¾ cup Pumpkin Puree, 3 Eggs, ¼ cup Butter, ½ cup Brown Sugar Substitute, 1 teaspoon Vanilla Extract
In a medium bowl, combine the almond flour, protein powder, salt, baking powder, and pumpkin pie spice. Mix to combine.
1 ¼ cup Almond Flour, ¼ cup Low Carb Vanilla Protein Powder, ¼ teaspoon Salt, 2 teaspoon Baking Powder, 2 teaspoon Pumpkin Pie Spice
Add half of the almond flour mixture into the pumpkin mixture. Stir until well combined, then repeat with the remaining almond flour mixture.
Transfer the batter to the prepared pan and spread it into an even layer. Note: this cake batter is thicker than a traditional cake batter
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for at least 15 minutes, then carefully turn it out onto your serving plate.
While the cake is cooling, mix together the coconut milk, almond milk, and maple syrup in a measuring cup or small bowl.
½ cup canned coconut milk, ½ cup Unsweetened Almond Milk, 3 tablespoon Sugar Free Maple Syrup
Using a fork, poke holes all over the surface of the cake.
Slowly and evenly, pour the milk mixture over the cake Pausing occasionally to allow the cake to absorb the liquid.
Allow the cake to fully cool in the fridge.
While the cake is chilling, prepare 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.
3 tablespoon Sugar Free Maple Syrup, ½ cup Heavy Whipping Cream, ½ teaspoon Vanilla Extract, 3 tablespoon Powdered Sugar Substitute, ½ teaspoon Pumpkin Pie Spice, ½ teaspoon Xanthan Gum
Once the cake has completely cooled, spread the whipped cream on top, sprinkle with additional pumpkin pie spice if desired, and enjoy!