“Tres Leches” literally translates into “3 milks” and is an authentic staple in Mexican dessert baking. The original version of this cake is made with whole milk and sweet condensed milk which are both high in carbohydrates. In addition, the cake is also loaded with sugar which will quickly kick you out of ketosis. Luckily for you, there is a new keto version of this luscious cake that will have everyone coming back for seconds and thirds.
I remember when I first tried coming up with this recipe my family was extremely skeptical. They were sure that there was no way I could have replicated such a classic dessert, but after one bite they all agreed they couldn’t even tell the difference between this one or any other. It’s that good and every but as rich and delicious. They also loved how easy it was to make since they didn’t have to wait very long for their first slice of this low carb tres leches cake.
Keto Tres Leches Cake Ingredients
- Keto Friendly Flours – almond and coconut flour
- Tres Leches – a mix of coconut milk, heavy cream, and almond milk
- Eggs – large whole eggs
- Vanilla – high quality extract or vanilla paste
How to Make Keto Tres Leches Cake
Combine wet and dry ingredients in separate bowls. Whisk together just until combined. Pour into the prepared pan.
Bake in a preheated oven until the edges turn golden brown.
Once the cake has cooled, combine heavy cream, vanilla, and keto-friendly sweetener in a large bowl. Beat in high and spread over the cake. Serve chilled with berries or a dash of cinnamon,
Storing and Freezing Keto Tres Leches Cake
Store leftover cake in an airtight container or cake pan in the fridge for up to 5 days. The longer the cake sits, the better it gets! Due to the amount of liquid in this recipe, freezing is not recommended.
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Keto Tres Leches Cake FAQs
Can I use whole milk in this tres leches cake recipe?
No! Unfortunately whole milk or even regular low fat milk contains too much sugar for this low carb cake recipe.
Is this tres leches cake soggy?
While this is a very moist cake, I wouldn’t describe it as soggy at all! It’s rich in flavor and still has a very nice crumb texture.
Instead of tres leches cake, can this be made into cupcakes?
Yes! Simply add this keto tres leches cake batter to a greased cupcake pan and bake for 12-15 minutes until a toothpick comes out clean when poked through the center of each cupcake.Print
Keto Tres Leches Cake
Grab your fork and dive face first into this keto leches cake. This may be low in carbs, but it’s rich in classic Mexican flavors.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 pieces 1x
- 1–1/2 cups almond flour
- 1/4 cup coconut flour
- 1 scoop Perfect Keto vanilla collagen (optional)
- 1/2 cup monk fruit sweetener (plus 2 tablespoons)
- 4 eggs
- 6 tablespoons butter
- 1 tablespoon vanilla paste or vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut cream
- 1/4 cup heavy cream
- 1/4 cup almond milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered stevia or monk fruit
- Preheat the oven to 350°F and coat an 8×8 baking dish with non stick cooking spray or butter. Set aside.
- Combine the dry ingredients (almond flour, coconut flour
- Salt, baking powder, baking soda, and optional collagen) in a medium sized bowl. Set aside.
- In a large bowl or stand mixer add butter, vanilla, and 1/2 cup of the sweetener. Beat on high for 1-2 minutes until light and fluffy. Add one egg at a time and beat in between each addition. Mix in the almond milk.
- Pour batter into the prepared pan and bake for 15-20 minutes or until a toothpick comes out clean when inserted in the center of the cake. Remove from the oven and let cool completely. You can place the cake in the fridge to cool quicker.
- Add the coconut cream, heavy cream, almond milk, and 2 tablespoons of the sweetener. Whisk well until monk fruit has dissolved.
- Poke small holes into the top of the cake with a large toothpick. Pour the tres leches over the top of the cake.
- Make whipped cream topping by adding heavy cream, sweetener, and vanilla extract to a stand mixer or large bowl. Whisk on high for 1-2 minutes until you reach soft peaks. Spread topping over cake. Place in the fridge for 2-3 hours before serving.
- Serving Size: 1 slice
- Calories: 174
- Fat: 15g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
Keywords: keto tres leches