Today is my birthday.
So I decided to treat you and I both to a cake we can actually eat without “cheating”!!
Tres Leches has always been one of my favorite cakes, and here I made it keto, so I could eat it without my blood sugar going through the roof.
I actually measured it after I ate a slice and it just went up from my baseline of 85 to about 100. Not bad for a cake!
The recipe is the exact translation of the Mexican recipe with some small substitutions.
I hope you will enjoy it!
- Serves: 8
- Serving size: 8 large portions
- Calories: 394
- Fat: 38.87 gr
- Carbohydrates: 4.52 net gr
- Sugar: 0
- Protein: 10.95 gr
- 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
- 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
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Comments 20
Unless coconut cream is different from region to region, I’m not sure if it would work as keto friendly. The coconut cream stores carry here has 26 grams of sugar per tablespoon, So a quarter cup, even divided 8 ways would be 12 grams of sugar per serving. Twice that if you double it for the dairy-free option. Maybe the author meant coconut milk?
Hey Matt. That is definitely NOT the right kind of coconut cream for keto! 🙂
Mine has about 1 gram of sugar per 2 tablespoons. I use the one form Trader Joes, but you can just make sure there is NO SUGAR added in the ingredients.
I hope this helps.
i found one at trader joes with no added sugar you just have to look hard for it
This is beautiful on so many levels! I can’t wait to make this! Thank you for sharing!
Thank you!!
Tres Leches is my absolute favorite — I made this and it was amazing. The batter came out thicker than you described (maybe my eggs were smaller?), but it was still really good. I will stop adding coconut flour earlier next time and try again. I hand mixed it — probably quite a bit slower. I used all coconut creme and no creme fraiche. I actually like it better than the non-keto version — so much more enjoyable without a sugar crash.
GREAT!! Thank you Audrey! I have to make that cake again sometimes 🙂
I dont have swerve, but have raw and liquid stevia…could I use that? And if so, how much?
Gia, I do not think stevia is suitable for this recipe, because of the bitter aftertaste!
Also, i was only able to find coconut creme in solid form…is that weird?
You have to dilute it following instructions on the package…
Whohoooo HAPPY BDAY!!!!
I made this last night and it was awful. It tasted like coconut flavored cardboard. IDK what I did wrong but this definitely wont work for my mother in law’s bday cake.
Maybe you used a different brand of ingredients that yelded different results? I am sorry that happened to you!
Swerve, is that the granulated kind?
probably the powdered kind would be better!
Okay thanks!