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Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

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Tres Leches Keto Cake for my B-day!

Tres Leches K eto Cake By The Nourished Caveman 2

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!

Tres Leches K eto Cake By The Nourished Caveman

4.0 from 3 reviews
Tres Leches Keto Cake for my B-day!
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 8 large portions
  • Calories: 394
  • Fat: 38.87 gr
  • Carbohydrates: 4.52 net gr
  • Sugar: 0
  • Protein: 10.95 gr
Recipe type: Dessert
Cuisine: Mexican
A keto, low carb version of the most popular Mexican cake!
Ingredients
  • 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
Instructions
  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

Tres Leches K eto Cake By The Nourished Caveman 5

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Tres Leches K eto Cake By The Nourished Caveman 3

 

 

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Comments 20

  1. Matt says:

    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?

    • The Nourished Caveman says:

      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.

    • heather says:

      i found one at trader joes with no added sugar you just have to look hard for it

  2. Julie says:

    This is beautiful on so many levels! I can’t wait to make this! Thank you for sharing!

  3. Audrey says:

    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.

    • The Nourished Caveman says:

      GREAT!! Thank you Audrey! I have to make that cake again sometimes 🙂

  4. Gia says:

    I dont have swerve, but have raw and liquid stevia…could I use that? And if so, how much?

    • The Nourished Caveman says:

      Gia, I do not think stevia is suitable for this recipe, because of the bitter aftertaste!

  5. Gia says:

    Also, i was only able to find coconut creme in solid form…is that weird?

    • The Nourished Caveman says:

      You have to dilute it following instructions on the package…

  6. Darla says:

    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.

    • The Nourished Caveman says:

      Maybe you used a different brand of ingredients that yelded different results? I am sorry that happened to you!

  7. Bonnie says:

    Swerve, is that the granulated kind?

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