Tres Leches Cake

5 from 1 vote

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.

Course Dessert

Cuisine Latin American, Mexican

Keyword cake, dairy-free, dessert, holiday, Latin American, mexican, nightshade-free, vegetarian

Prep Time 10

Cook Time 30

Total Time 4

Servings

Calories 403kcal

Author Jenny Ross

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

Get Recipe Ingredients

Instructions

Preheat the oven to 350°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