Keto tres leches cake

Keto tres leches cake

Tres leches cake is one of the most popular desserts in Latin America. This keto version of the classic sponge cake soaked in a delicious cream-based sauce and topped with whipped cream is even quicker and easier to make than the original! Perfect for special occasions.

Keto tres leches cake

Tres leches cake is one of the most popular desserts in Latin America. This keto version of the classic sponge cake soaked in a delicious cream-based sauce and topped with whipped cream is even quicker and easier to make than the original! Perfect for special occasions.
USMetric
8 servingservings

Ingredients

Cake
  • 3 3 eggeggs
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 1 tbsp 1 tbsp coconut flour
  • 2 tbsp 2 tbsp heavy whipping cream
  • 1 tsp 1 tsp baking powder
  • ½ tsp ½ tsp cream of tartar or lemon juice
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • unsalted butter to grease the baking dish
Sauce
  • ½ cup 120 ml heavy whipping cream
  • ½ cup 120 ml unsweetened almond milk
  • 2½ tbsp 2½ tbsp powdered erythritol
  • 1 tbsp 1 tbsp vanilla extract
  • 1 pinch 1 pinch salt
  • ¼ tsp ¼ tsp xanthan gum
Cream
  • ½ cup 120 ml heavy whipping cream
  • 1 tsp 1 tsp cream cheese at room temperature
  • 2 tsp 2 tsp powdered erythritol
To serve
  • 1 tsp 1 tsp ground cinnamon
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Instructions

Instructions are for 8 servings. Please modify as needed.

Cake

  1. In a mixing bowl, combine all the ingredients to the cake. Mix until well-combined.
  2. Grease a 6" x 9" (16 x 21 cm) glass baking dish or a microwave-proof dish at least 2.5" (6.5 cm) deep.
  3. Pour the batter into the dish, smoothing the top to make sure you have an even layer of mixture.
  4. Microwave on medium-high (around 600 W) for 3.5 minutes (cook times will vary depending upon the microwave wattage; it could require more time!). Remove from the microwave. Check that the cake is cooked in the center. If necessary, return to the microwave for 20 seconds. Continue this process until the cake center is cooked. Allow to cool at room temperature and do not remove the cake from the dish.

Sauce

  1. While the cake is cooking in the microwave, mix together the ingredients for the sauce and stir until the erythritol dissolves. Set aside.

Assembly

  1. Once the cake has cooled to room temperature, use a fork to poke evenly spaced holes over the top of the cake. Pour the sauce over the entire surface of the cake. Refrigerate for at least two hours or overnight, allowing the cake to absorb the sauce.

Whipped Cream

  1. Combine the ingredients for the whipped cream and beat with an electric mixer until the mixture forms peaks (around 2 minutes). Take care not to beat more than necessary or it will turn into butter!
  2. Cover the cake with the whipped cream. Dust with ground cinnamon just before serving.

Tips

You can use the oven instead of the microwave if you prefer. In that case, preheat the oven to 350ºF (175°C). Bake the cake for 25 to 30 minutes, until the center of the cake is cooked.

Why use the tiny amount of cream cheese in the whipped cream? It's because if you are not going to serve the dish straight away, the cream cheese helps to keep the whipped cream smooth and fluffy for longer.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

55 comments

  1. Jane
    I made this last week for our family Christmas gathering. It's VERY good! I had two desserts, in fact, and not all of this got eaten. I put it in the fridge and hoped that it would not get all mushy and it didn't. It stayed good until the very end. I'll be making this again. It's very easy to put together.
  2. Sue
    Fantastic dessert- easy to follow recipe too . Thanks
  3. Karen
    By subbing in a little coconut milk for some of the other milks it could actually be tres (3) leches: heavy cream, coconut milk & almond milk 🙂
    Reply: #17
  4. Lisa
    How would I bake this in an oven rather than a microwave?
    Reply: #20
  5. 1 comment removed
  6. Timera
    Is there any way to make this dairy free?
    Reply: #18
  7. Ieva
    Is ut crucial to add the xanthan gum?
    Reply: #56
  8. Cheryl
    Please include instructions for use of a conventional oven. Many of us will never use a microwave oven! Research has already demonstrated the reduction in food quality and nutrition with use of microwave exposure. Yes, they do also leak. Thank you.
  9. JQ
    Absolutely delicious. I added almond extract to the cake batter and a sprinkle of nutmeg along with the cinnamon on top. Thank you for this recipe!
  10. Tammy
    Just wondering...how long wld this take to bake in a conventional oven?? Thx.
  11. Franny
    Loved this recipe! Easy to make and so delicious
  12. mscherkoske
    Would love to get conventional oven instructions as well. Don’t have a microwave but love tres leches!
    Reply: #13
  13. Bronwen
    check out the TIPS section at the bottom of the recipe..instructions there.
    I'm going to try this myself, looks yummy.
  14. Pjlee
    What is the almond flour conversion to cups?
    Reply: #16
  15. Stephanie
    How do you make this so it’s more like a sponge cake and less like a giant omelette?
  16. Kristin Parker Team Diet Doctor

    What is the almond flour conversion to cups?

    We recommend using weight rather than volume for dry goods as it can vary too much if your almond flour is packed dense or left looser.

  17. Judi
    That's exactly what I was thinking! I used to make the regular tres leches a lot when we lived in Central America. I look forward to trying out this recipe!
  18. Judi

    Is there any way to make this dairy free?

    Well... it is called "tres leches", so the whole point of it is a milk-soaked sponge. This one might not be the best recipe to try to make dairy free. That said, you could probably sub out coconut milk and/or coconut cream for the heavy cream and see what happens.

  19. katinhen
    This is definitely the favourite in my house. We are from South America and used to eat this a lot. Now on keto we can finally enjoy it again.
  20. Diane Sykes
    Tips
    You can use the oven instead of the microwave if you prefer. In that case, preheat the oven to 350ºF (175°C). Bake the cake for 25 to 30 minutes, until the center of the cake is cooked.
  21. Julie
    This turned out way better than I thought possible.
  22. Brittany
    Made this today, it was absolutely delicious!! Thankyou!
  23. cheristow77
    Fantastic recipe. I love our low carb diet, especially as my husband has lost nearly 2 stone in 3 months. We usually eat 30 carbs per day, as we ration 20 for mains and 10 for puddings!
    We are now used to eating without sugar, so halved the erythritol, and subbed the almond milk with creamed coconut. Baked in the oven rather than microwave.
    Turned out perfectly.
    I wish I could post a photo.
    Thank you.
  24. Szid
    Looks so good, can I replace the sweetener with xylitol and is xantham gum necessary?
    Reply: #25
  25. Kerry Merritt Team Diet Doctor

    Looks so good, can I replace the sweetener with xylitol and is xantham gum necessary?

    You could replace the sweetener, although I'm not sure it would have the same ratios.
    You could try omitting the xanthan gum, but it acts as a thickener, so the consistency may not be the same.
    However, you may be able to cook the sauce down to thicken it a little.

  26. nena.1987
    When I have sugar cravings, this is my "must have" recipe. I half the sweetener, I have sometimes used coconut milk and always used Psyllium Husk(can't find Xantham gum in London shops yet). Turned out perfectly.
    Reply: #27
  27. Crystal Pullen Team Diet Doctor

    When I have sugar cravings, this is my "must have" recipe. I half the sweetener, I have sometimes used coconut milk and always used Psyllium Husk(can't find Xantham gum in London shops yet). Turned out perfectly.

    Awww!! Sweet :) Thanks for sharing your tip!

  28. john
    This is now my favourite keto cake recipe. Easy, moist, and so tasty. I put in a bit of psylium husk to replace xanthum gum the first time I made it (but I don't think this is needed). Also cooked in the oven as instructed. If you are thinking to try a new cake this is the one.
    Reply: #29
  29. Kerry Merritt Team Diet Doctor

    This is now my favourite keto cake recipe. Easy, moist, and so tasty. I put in a bit of psylium husk to replace xanthum gum the first time I made it (but I don't think this is needed). Also cooked in the oven as instructed. If you are thinking to try a new cake this is the one.

    Awesome! Thanks for the feedback!

  30. Lorrie
    Can you use monksfruit classic sweetener in place of erythritol since it's 1:1 ratio? What can be used instead of xanthum gum or psylium husk?
  31. krunyard
    I don’t have a 6 by 9 baking pan, nor does any store by me. Help please and thank you.
    Reply: #32
  32. Kristin Parker Team Diet Doctor

    I don’t have a 6 by 9 baking pan, nor does any store by me. Help please and thank you.

    You may be able to find one online. Here's one example.
    https://www.amazon.com/Sheet-Pan-Aluminum-6-1-2x9-1/dp/B007P1U7MS

  33. Kasey
    My cake is not nearly as thick as the picture...very thin. The only difference is I used an 8x8 glass dish because I didn't have a 9x6. Would that really
    make that much of a difference?

    Will it gets thicker when I add the sauce and let it absorb?

    Thanks!

    Replies: #34, #37
  34. Kristin Parker Team Diet Doctor

    My cake is not nearly as thick as the picture...very thin. The only difference is I used an 8x8 glass dish because I didn't have a 9x6. Would that really
    make that much of a difference?
    Will it gets thicker when I add the sauce and let it absorb?
    Thanks!

    An 8x8 dish would have a volume of 64, while a 9x6 is 72 so if anything it would be just a little thicker.

    Reply: #38
  35. Bethany
    When I have it set for 8 servings in US measurements, it tells me I need 1/32 ounce of almond flour. In metric, it tells me .75 grams. Is that correct?
    Reply: #36
  36. Kristin Parker Team Diet Doctor

    When I have it set for 8 servings in US measurements, it tells me I need 1/32 ounce of almond flour. In metric, it tells me .75 grams. Is that correct?

    That does look odd! I will ask the recipe team to please check the amount of almond flour needed for this recipe.

  37. Robyn Featherston
    Mine would not have been either. And I was using a 6x9 dish. I switched to a circular casserole dish that was much smaller around but allowed for a deeper cake. In hindsight, I wonder if I did not use all of the dry ingredients that were required. I thought I did but ... who knows. Made this as my birthday cake for tomorrow.
  38. Sasha
    Actually 9x6=54 thus why it’s thicker than in 8x8=64 dish ☺️
    Reply: #39
  39. Crystal Pullen Team Diet Doctor

    Actually 9x6=54 thus why it’s thicker than in 8x8=64 dish ☺️

    Thank you for the correction :)

  40. David
    Can I use liquid stevia for recipes that require "erythritol"?

    Hear so many negative health risks to erythritol it puts me off using it.

    Reply: #41
  41. Kristin Parker Team Diet Doctor

    Can I use liquid stevia for recipes that require "erythritol"?
    Hear so many negative health risks to erythritol it puts me off using it.

    In some recipes, the volume of the dry granulated sweetener is required. You can read our guide to sweeteners to see links to studies about erythritol and why we recommend it over other options.
    https://www.dietdoctor.com/low-carb/keto/sweeteners

  42. David
    I've read it.

    Erythritol feeds the bad bacteria in our microbiome, most studies state that erythritol is fine because most of it has left the digestive system before it gets to the small intestine.

    This is fine for people who have a healthy microbiome (the vast majority do not), but for the majority of us, the biome moves to the small intestine where the erythritol feeds it, so for people who suffer from bloating and digestive issues and/or SIBO, taking erythritol in any form is not a wise move.

    We are only as healthy as our gut, that's why most are not healthy, including myself.

    Your article doesn't mention this.

    Reply: #43
  43. Kerry Merritt Team Diet Doctor

    I've read it.
    Erythritol feeds the bad bacteria in our microbiome, most studies state that erythritol is fine because most of it has left the digestive system before it gets to the small intestine.
    This is fine for people who have a healthy microbiome (the vast majority do not), but for the majority of us, the biome moves to the small intestine where the erythritol feeds it, so for people who suffer from bloating and digestive issues and/or SIBO, taking erythritol in any form is not a wise move.
    We are only as healthy as our gut, that's why most are not healthy, including myself.
    Your article doesn't mention this.

    Under the erythritol section in our sweetener guide, one of the Cons listed is that "It can cause bloating, gas and diarrhea in some people." If you have issues with it personally, it would certainly be best to avoid using it.

  44. Jordan
    I am allergic to coconut. May I use something else to substitute or not use it? Thank you!
    Reply: #45
  45. Crystal Pullen Team Diet Doctor

    I am allergic to coconut. May I use something else to substitute or not use it? Thank you!

    You may try substituting 2 tbsp of oat fiber for the 1 tbsp coconut flour. The recipe has not been tested with this change.

  46. Jordan
    Thank you! Will try! Can you explain the purpose of the coconut flour? Is it to help absorb the sauce? Thanks!
    Reply: #47
  47. Kerry Merritt Team Diet Doctor

    Thank you! Will try! Can you explain the purpose of the coconut flour? Is it to help absorb the sauce? Thanks!

    Hi, Jordan! It works with the almond flour to make the cake.

  48. Jordan
    Would psyllium husk powder be suitable to use rather than Oat Fiber (it’s easier for me to obtain)? Please advise and thanks for all this great advice!
    Reply: #49
  49. Kristin Parker Team Diet Doctor

    Would psyllium husk powder be suitable to use rather than Oat Fiber (it’s easier for me to obtain)? Please advise and thanks for all this great advice!

    Unfortunately psyllium is not a good sub for oat fiber as they behave very differently in baked goods. You could try using almond flour but the recipe team developed this with some almond flour and some coconut flour so it may not be a guaranteed good result. Here's our guide to low carb baking ingredients to help learn about what ingredients do what in baked goods and what may work as a substitute.
    https://www.dietdoctor.com/low-carb/recipes/baking

  50. Alexandra
    Hi! I downloaded the app and for this recipe it’s saying that for the sauce you need 2 tbsp heavy whipping cream and for the cream 2 tbsp of heavy whipping cream, which it doesn’t make sense. Sorry, but I find the app have many faults in it.
    Reply: #51
  51. Kristin Parker Team Diet Doctor

    Hi! I downloaded the app and for this recipe it’s saying that for the sauce you need 2 tbsp heavy whipping cream and for the cream 2 tbsp of heavy whipping cream, which it doesn’t make sense. Sorry, but I find the app have many faults in it.

    I am looking at the Android app and it's the same as the recipe on the website. The sauce is poured over the cake before it refrigerates and then the whipped cream is added when you're ready to serve.

  52. Flavio
    Me and my wife just did it, exactly according to the instructions. It's MARVELOUS! Thank you!!
    Reply: #53
  53. Kerry Merritt Team Diet Doctor

    Me and my wife just did it, exactly according to the instructions. It's MARVELOUS! Thank you!!

    Great! So glad it turned out well for you!

  54. Jacqueline
    Can I use monkfruit sweetner in this recipe,? Thank you.
    Reply: #55
  55. Kerry Merritt Team Diet Doctor

    Can I use monkfruit sweetner in this recipe,? Thank you.

    Sure! Just keep i mind that the ratios may not be the same based on the level of sweetness.

  56. Keto baker
    Hi! I think the xantham gum keeps the milk from fully absorbing. I omitting it next time

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