This low carb take on a traditional 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, frozen cherries!
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 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 the cake has completely cooled, spread the whipped cream on top and serve
Notes
Be sure to check out the post for recipe tips and ingredient substitutions!