STATS:
- Cook time: 30 mints.
Total time: 3 hours
Serving size: 1 slice
Course: Dessert
Diet: Keto, Low Carb
Prep time: 20 mints.
Serving: 12 servings
EQUIPMENT:
- Mixing bowls
- Hand mixer or stand mixer
- 9×13 inch baking dish
- Spatula
- Saucepan
- Whisk
- Toothpick
INGREDIENTS:
Cake:
- One cup almond flour
- ½ cup cocoa powder
- One-fourth cup coconut flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 5 large eggs
- 3/4 cup Erythritol
- ½ cup unsalted butter
- 1 tsp. vanilla extract
- ½ cup almond milk
Tres Leches Mixture (Three Milks):
- ½ cup heavy cream
- ¾ cup almond milk
- 1/3 cup coconut cream
- 2–3 tbsp. Erythritol powder
- ½ tsp. vanilla extract
Topping:
Optional: dark chocolate shavings or cocoa powder
One cup Whip cream
½ tsp. vanilla extract
Two tbsp. Erythritol powder
INGREDIENT NOTES:
ALMOND FLOUR:
- We have to utilize the fine almond flour to prepare the best texture of this cake.
COCONUT FLOUR:
- We would also utilize the coconut flour to prepare this cake, but we just have to utilize the mentioned quantity of flour; otherwise, the texture will be ruined.
COCOA POWDER:
- Keto cocoa powder is utilized to prepare the chocolate sponge, and it should be sugar-free to limit the carbs.
ERYTHRITOL:
- It is a keto-friendly sweetener used to sweeten the dessert without the additional carbs.
HEAVY CREAM:
- It is used to prepare the cake and milk soak, and to add richness and creaminess to the cake.
COCONUT CREAM:
- We have to utilize the full-fat coconut cream to prepare this cream.
ALMOND MILK:
- It is used to prepare the low-carb milk base to keep the cake moist.
VANILLA EXTRACT:
- It is added to the cake to provide flavor and warm the cake.
EGGS:
- It is used to provide the structure in the cake, and it also helps to keep the cake moist.
BUTTER:
- It is utilized to add taste to the cake, and it also provides richness
INSTRUCTIONS:
- We can preheat the oven at three-fifty degrees F.
- Then we can apply the oil to the pan.
- Take a large dish and combine coconut flour, cocoa powder, almond flour, baking powder, & salt with the whisk.
- Then we would grab another bowl and add eggs and sweetener and whisk them till the eggs get light & fluffy.
- Now we can add the liquid butter, vanilla, & almond milk and mix all the components with each other.
- We will mix both components with each other and transfer them to the pan, and even mix the batter with a spoon.
- Then we can bake cake for 17 minutes.
- We would pour the heavy cream, vanilla essence, almond milk, sweetener, and coconut cream into the pan.
- Gently warm the mixture.
- Then we can make the holes in the cake sponge and add the milk mixture to the cake.
- We can put the cake in the refrigerator for around two hours so that the milk will get absorbed properly.
- Then we can include the sweetener, vanilla essence, and whipping cream in the dish.
- Beat them to form stiff peaks.
- We can spread the whipped cream over the cake.
- Garnish the Chocolate Tres Leches Cake with the shredded chocolate.
SERVING SUGGESTIONS:
- We can garnish this cake with fresh raspberries or strawberries for a fruity taste.
- You can sprinkle with keto chocolate chips or cacao nibs for an additional chocolaty taste.
- Serve this cake with keto whipped cream.
- We can dust the cinnamon powder on the cake for a Mexican hot chocolate taste.
- You can pair this cake with black coffee or espresso.
- We can garnish this cake with mint leaves for a refreshing touch.
TIPS:
- We can allow the cake to cool before pouring milk; otherwise, the cake becomes soggy.
- You would utilize the toothpicks to poke the deep holes.
- We would taste and adjust the sweetness as we like.
- You would put the cake in the fridge for the whole night for the best flavor and taste.
- We would utilize the Allulose to sweeten the cake for a more authentic flavor
NUTRITIONAL INFORMATION:
Net Carbs: 3g
Fiber: 4g
Protein: 6g
Total Carbs: 7g
Fat: 24g
Calcium: 80mg
Iron: 1.2mg
Vitamin A: 320 IU
Sodium: 120mg
Calories: 270 kcal
Potassium: 200mg
