January 20, 2023
Tres Leches Cake
Tender cake gets a soak in a creamy sweetened milk and topped with a whipped cream and cream cheese topping for a low carb version of the Mexican classic. Dust with a bit of cinnamon for garnish, or a halved strawberry, if desired.
Servings: 8
Calories: 403kcal
Ingredients
Cake
- 4 large eggs
- 1/3 cup butter melted, or butter flavored coconut oil for dairy-free
- 1/4 cup cashew milk or almond milk, unsweetened
- 1/3 cup allulose or 1/4 cup monk fruit, powdered
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups almond flour blanched
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
Soaking Liquid
- 1/2 cup heavy cream or coconut cream, or cashew cream for dairy-free
- 1/2 cup unsweetened cashew milk or almond or macadamia milk or coconut beverage
- 1/4 teaspoon stevia glycerite or 3 tablespoons monk fruit, powdered, or to taste
- 3 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon glucomann powder optional, helps thicken
Whipped Cream
- 1/2 cup heavy cream or chilled coconut cream for dairy-free
- 1/4 cup cream cheese room temperature, or Kite Hill cream cheese for dairy-free (this gives a bit of tang and extra body but feel free to use cream instead and have just a whipped cream topping)
- 1/8 teaspoon stevia glycerite or 1 tablespoon monk fruit, powdered, or sweetener to taste
- pinch of salt
To Serve
- strawberries halved, optional
- cinnamon for sprinkling, optional
Instructions
- Preheat the oven to 350Ā°F and grease an 8-inch pan with melted butter or coconut oil, if dairy free. Set aside.
- Combine all cake ingredients in a blender and blend until completely smooth. Pour into prepared pan, smoothing the top with a spatula. Bake for about 30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 30 minutes.
- While the cake cools, prepare the soaking liquid by combining all ingredients except glucomann and vanilla in a small pot. Sprinkle glucomann over top while stirring to prevent clumping. Bring to a simmer for 5 minutes and then remove from heat. Stir until smooth and thickened slightly and then stir in vanilla and set aside.
- Once the cake has cooled a bit, use a fork to prick the cake all over and then pour the liquid over top. Cover and transfer to the refrigerator to soak for at least 3 hours and up to overnight.
- Before serving, whip the whipped cream ingredients together with a mixer to soft peaks, adjusting sweetness to taste. Spread over the cake and dust with cinnamon or top with strawberries, if using.
Notes
Protein:Energy Ratio: 0.24
Nutrition Facts
Tres Leches Cake
Amount per Serving
Calories
403
% Daily Value*
Fat
37
g
57
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
130
mg
43
%
Sodium
357
mg
16
%
Potassium
171
mg
5
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
990
IU
20
%
Vitamin C
1
mg
1
%
Calcium
144
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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