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)
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.