Tres Leches Keto Cake for my B-day!
Recipe type: Dessert
Cuisine: Mexican
Serves: 8
A keto, low carb version of the most popular Mexican cake!
  • Cake:
  • 9 eggs, separated
  • 1 cup swerve
  • 1 tablespoon vanilla extract
  • 1 cup coconut flour
  • Cream:
  • 3 tablespoons melted butter
  • 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
  1. Cake:
  2. Preheat oven to 360 degrees
  3. Butter a 10x 10 inch pan (or a 10 diameter round springform pan) and line the bottom with parchment paper
  4. Pour the egg whites into a bowl and whisk with an electric whisk until very foamy.
  5. Add ½ cup swerve and continue beating until hard peaks form (2 to 4 min) then move the mixture into a large mixing bowl
  6. 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
  7. Pour the egg yolk mix into the egg whites, slowly mixing with a spatula stirring from bottom to top
  8. Now add the coconut flour, sifting it through a fine mesh sieve
  9. Slowly stir in trying to preserve the fluffiness of the mix
  10. The batter should be runny, almost liquid
  11. Pour the batter into the cake pan and bake it for 20 to 25 minutes, or until a toothpick comes out clean
  12. Take out from the oven and let cool
  13. Once cool turn it our onto a plate, then invert again.
  14. Poke holes all over the top of the cake with a fork, so it will better absorb the sauce we are about to prepare
  15. Cream:
  16. In a mixing bowl combine the butter and 2 creams, until well blended. Might have to keep warm before mixing to blend more evenly.
  17. Topping
  18. In a mixing bowl whip the cream until very stiff.
  19. Now pour the cream mix on the cake and let absorb for 20 minutes.
  20. Finish the cake with the whipped cream.
  21. 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