Tres leche cake, or “three milk” cake, is a Mexican cake made with 3 different kinds of milk, usually evaporated milk, sweetened condensed milk, and heavy cream. To make this keto, I use unsweetened almond milk, homemade sweetened condensed milk and whipped cream, sweetened within low-carb sweeteners. The cake is poked on top, allowing the milky custard to permeate the cake. This is an awesome dessert for your next Mexican fiesta.
Cake Ingredients:
- 8 whole eggs
- ¼ teaspoon cream of tartar
- ⅓ cup erithrytol, granulated
- 2 teaspoon pure vanilla extract
- ¼ teaspoon liquid stevia (vanilla-flavoured if you have it)
- 1 teaspoon raw cider vinegar
- ½ cup unsweetened almond milk
- ½ cup almond flour
- ½ cup coconut flour
- ½ cup golden flaxmeal (*or additional almond flour)
- 1 ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ teaspoon glucomannan(*or xanthum gum)
Sweetened Condensed Milk Topping:
- 2 cups heavy whipping cream
- ⅓ cup erithrytol, powdered in a spice/coffee grinder
- 15 drops liquid stevia (vanilla-flavoured if you have it)
- 3 tablespoons unsalted butter
- ¼ tsp glucomannan(*or xanthum gum)
- ⅓ cup unsweetened almond milk
Icing:
- 2 cups heavy cream
- 2 tablespoons erithrytol, powdered
- 15 drops liquid stevia (vanilla-flavoured if you have it)
- ground cinnamon(for garnish)
- 12 fresh berries or roasted pecan halves (for garnish)
Directions:
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. In a medium mixing bowl, whisk together almond flour, coconut flour, ground flax, baking powder, salt and glucomannan (or xanthum gum).
Separate the egg yolks and egg whites. In a large mixing bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form.
In a medium mixing bowl, beat the egg yolks until frothy. Continue to beat, gradually add in erithrytol. Stir in almond milk, liquid stevia, cider vinegar and vanilla. Stir in flour mixture until just combined.
Stir in around ⅓ of the batter into the egg whites until fully incorporated. Then gently fold in the remaining egg whites. Do not over mix. You want the batter to be light and airy.
Pour into prepared pan and spread to even out the surface. Bake for 40-45 minutes or until golden and slightly firm to the touch in the middle. Cool to room temperature.
While the cake is cooking, prepare the sweetened condensed milk topping. In a large heavy saucepan, bring the heavy cream to a boil over medium heat. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.
Remove from heat and whisk in the sweetener, almond milk and butter until dissolved. Sprinkle the surface with ¼ tsp glucomannan (or xanthan gum) and whisk vigorously to combine. Allow to cool.
Once the cake has fully cooked, poke holes all over the top of the cake, at least one hole every inch or so, using a fork. Slowly drizzle the condensed milk topping over the cake. Allow the cake to absorb the cream mixture at least 1 hour or overnight. If you prefer a firmer cake, stick to one hour, but if you prefer a moist consistency, let it sit overnight (or somewhere in between).
When nearly ready to serve, prepare the whipped cream. Whip the heavy cream until stiff peaks form then add the erithrytol and liquid stevia. Spread over the surface of the cake. Sprinkle ground cinnamon over top and arrange berries or pecans around the cake. Store in the fridge until ready to serve.
Did you try this keto tres leche cake recipe? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
