Description
A delicious low-carb version of the classic tres leches cake, perfect for those following a keto diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated erythritol or preferred keto sweetener
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- ½ cup unsweetened coconut milk
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered erythritol (for topping)
- 1 teaspoon vanilla extract (for topping)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
- In a bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated erythritol until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Once cooled, poke holes all over the top of the cake using a fork. In a bowl, whisk together the heavy cream and coconut milk, then pour this mixture evenly over the cake, allowing it to soak in.
- Cover the cake and refrigerate for at least 2 hours or overnight for best results.
- Before serving, whip the heavy whipping cream with powdered erythritol and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the top of the cake. Garnish with chocolate shavings or a sprinkle of cocoa powder if desired.
Notes
- This recipe serves 9.
- For a richer flavor, consider adding a tablespoon of instant coffee granules to the batter.
- You can substitute the almond milk with any other low-carb milk alternative, such as coconut or cashew milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg