Low Carb Tres Leches Cake

Indulge guilt-free with this Low Carb Tres Leches Cake, a deliciously lighter twist on the classic Latin American dessert. Made with a blend of almond and coconut flours, this moist and fluffy cake is naturally gluten-free and sweetened with low-carb sugar substitutes like erythritol or allulose. Soaked in a creamy trio of heavy cream, unsweetened almond milk, and coconut milk, every bite is rich, decadent, and packed with flavor, yet perfectly suitable for keto and low-carb diets. Topped with a luscious homemade whipped cream and a dusting of powdered erythritol, this dessert is a show-stopping centerpiece that’s easy to make and ideal for celebrations or family gatherings. Ready in under an hour (excluding chilling time), this keto-friendly tres leches cake guarantees all the indulgence without the carb overload!

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Granulated erythritol or allulose (sugar substitute)
• 6 large Eggs
• 0.5 cups Unsalted butter (melted and cooled slightly)
• 1 teaspoons Vanilla extract
• 0.5 cups Unsweetened almond milk
• 0.5 cups Heavy cream (for soaking mixture)
• 0.5 cups Unsweetened almond milk (for soaking mixture)
• 0.5 cups Unsweetened coconut milk
• 2 tablespoons Powdered erythritol (optional, for topping)
• 1 cups Heavy whipping cream (for whipped topping)
• 2 tablespoons Powdered erythritol (for whipped topping)
• 1 teaspoons Vanilla extract (for whipped topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use a hand mixer to beat the eggs and granulated erythritol until the mixture is pale and fluffy, about 2-3 minutes.

Step 4

Gradually beat in the melted butter and vanilla extract until combined.

Step 5

Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Slowly mix in the unsweetened almond milk until the batter is smooth.

Step 6

Pour the batter into the prepared baking dish and spread evenly with a spatula.

Step 7

Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Step 8

While the cake cools, prepare the soaking mixture by whisking together the heavy cream, almond milk, and unsweetened coconut milk in a medium bowl.

Step 9

Once the cake is cool, poke holes all over the surface with a fork or a skewer. Slowly pour the soaking mixture evenly over the cake, allowing it to absorb into the holes. Cover and refrigerate for at least 2 hours or overnight.

Step 10

Before serving, prepare the whipped topping. In a chilled bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract with a hand mixer until soft peaks form.

Step 11

Spread the whipped cream over the top of the cake. Dust with additional powdered erythritol, if desired.

Step 12

Slice and serve chilled. Enjoy your delicious Low Carb Tres Leches Cake!

Nutrition Facts

Serving size	(1525.5g)

Amount per serving	% Daily Value*
Calories	3511.2

Total Fat 335.5g	0%
Saturated Fat 163.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1811.2mg	0%
Sodium 2230.8mg	0%
Total Carbohydrate 264.3g	0%
Dietary Fiber 21.6g	0%
Total Sugars 18.6g
Protein 80.7g	0%

Vitamin D 386.5IU	0%
Calcium 1357.5mg	0%
Iron 12.4mg	0%
Potassium 801.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 7.3%

Carbs: 24.0%