¼ cup creme fraiche (or coconut cream for dairy free option)
¼ cup coconut cream
Topping
2 cups organic heavy whipping cream (Or whipped coconut cream for dairy free option)
1 tablespoon vanilla extract
Instructions
Cake:
Preheat oven to 360 degrees
Butter a 10x 10 inch pan (or a 10 diameter round springform pan) and line the bottom with parchment paper
Pour the egg whites into a bowl and whisk with an electric whisk until very foamy.
Add ½ cup swerve and continue beating until hard peaks form (2 to 4 min) then move the mixture into a large mixing bowl
Rinse the whisk and in another smaller bowl mix the yolks with the rest of the sugar and the vanilla. Beat on high for about 4 min, until all the sugar has dissolved and the mixture turns very pale yellow
Pour the egg yolk mix into the egg whites, slowly mixing with a spatula stirring from bottom to top
Now add the coconut flour, sifting it through a fine mesh sieve
Slowly stir in trying to preserve the fluffiness of the mix
The batter should be runny, almost liquid
Pour the batter into the cake pan and bake it for 20 to 25 minutes, or until a toothpick comes out clean
Take out from the oven and let cool
Once cool turn it our onto a plate, then invert again.
Poke holes all over the top of the cake with a fork, so it will better absorb the sauce we are about to prepare
Cream:
In a mixing bowl combine the butter and 2 creams, until well blended. Might have to keep warm before mixing to blend more evenly.
Topping
In a mixing bowl whip the cream until very stiff.
Now pour the cream mix on the cake and let absorb for 20 minutes.
Finish the cake with the whipped cream.
Serve immediately
Nutrition Information
Serving size: 8 large portions Calories: 394 Fat: 38.87 gr Carbohydrates: 4.52 net gr Sugar: 0 Protein: 10.95 gr
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/tres-leches-keto-cake