Sugar Free Tres Leches Cake (Low Carb, Nut Free, Keto)
This traditional Tres Leches Cake is made without grains, gluten free, sugar free, nut free, keto and low carb!
Tres Leches Cake
A traditional Tres Leches cake is as type of sponge cake or butter cake using 3 milks to soak the cake in, typically evaporated milk, sweetened condensed milk and heavy cream.
Although my version is low carb and sugar free, it takes on the traditional with a vengeance! Topped with some amazingly delicious sugar free whipped cream and you will impress even the non low carbers in your life!
Low Carb Keto Tres Leches Cake
With an airy light texture despite being soaked in delicious milk and cream, it’s oozing pockets of cream that spill out when sliced, is nothing less than spectacular! Many low carb cakes are often made with almond flour, but since my youngest son has a tree nut allergy, I very rarely use almond flour. My favorite option is coconut flour. While it does take some time to learn to bake with coconut flour, you would be surprised at how much lighter of a cake you’ll get as opposed to using almond flour. I’m sure many of you have been burned by one to many recipes using coconut flour that truly just made you think you hated coconut flour, but honestly it was probably the recipe itself. If the recipe using coconut flour doesn’t have enough liquids to support its absorbent nature, baked goods will be dry.
Don’t believe me? Look at the comments for these amazing Chocolate Chip Muffins!
Coconut Flour Cake
If the look of this doesn’t get you excited I’m not sure what will.
Although it’s got a coconut flour base that’s not even a factor in flavor, especially if you’re not a fan of coconut. It’s just a slight hint, the overwhelming flavor of the cream mixture is all you will notice upon each soft milky bite.
Seen here topped with my Sugar Free Cannoli Frosting and some chocolate chips for a bit of color.
You want to see those holes, don’t feel like you made a mistake in baking it. The holes hold all that creaminess!
If I were trying to impress company that weren’t accustomed to sugar free low carb desserts, this is the one I’d make. It’s fool proof and perfect.
Make this for your next family and friends get together and you will impress them beyond belief! AND I would know this because NONE of my family is low carb and sugar free BUT me, so I brought it, they tried it and they loved it, even the picky hubby of mine! Rave reviews!
Nutrition Info INCLUDES frosting because you NEED it, can’t make the cake showing holes on top.
Sugar Free Tres Leches Cake
(Low Carb, Keto, Nut Free)
Sugar Free Low Carb Tres Leches Cake
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1 cup Monk Fruit Allulose sweetener divided or other granulated sugar free substitute
- pinch salt
- 6 eggs seperated
- 1/2 cup butter melted, cooled
- 1 tsp vanilla extract
- 1 tsp vanilla stevia
- 1/2 cup unsweetened coconut milk or unsweetened almond milk
- 1/2 cup Half & Half
- 1/2 cup heavy cream
- optional: 1/4 cup Brandy
- 2 cups Sugar Free Cannoli Frosting
Instructions
- Preheat oven to 375 degrees F.
- Line a 9 inch spring form pan with parchment paper.
- Whisk the coconut flour, baking powder and 1/2 cup sweetener together in a bowl. Set aside.
- Place the egg whites into a stand mixer with the remaining Swerve and blend until stiff peaks form.
- In another bowl whisk the egg yolks, butter, vanilla extract and vanilla stevia.
- Fold the coconut flour mixture into the egg yolk mixture.
- Gently fold in the stiffened egg whites in small batches into the coconut flour batter.
- Pour batter into pan and bake for 30 minutes. Allow to cool for about 20 minutes, do not remove from the pan.
- Take a skewer stick and make holes in cake.
- In another bowl whisk together the coconut milk, Half & Half, heavy cream and optional brandy.
- Pour this over the cake into all the holes. Allow to stand for 30 minutes.
- Refrigerate for at least one hour then remove the sides of the spring form pan before frosting.
- Frost and serve!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This looks like a very sad tres leches cake 🙁
Hi Brenda, can I use unsweetened condensed milk instead of half and half? And if so, I use same amount?
yes same amount
Hello I gathered all my ingredients to make this it looks delicious going to try it out tomorrow in the fridge as I type I am so excited to try it out I been craving cake and my favorite is tres leches thank you for sharing your desserts step by step didn’t ever think it will be possible to eat this keto 🤤🤤🤤
Does the brandy really change the taste? Has anyone had it without adding it?
Can the cake be stored in the freezer? Just me and hubby so if not I’ll take leftovers to work
Thanks!!!
You can skip the brandy if you want and yes you can freeze it.
is there a substitute for the liquid Stevia? I do not have that
Use any sweetener you prefer. I also like Swerve and Lakanto monk fruit.
Best cake ever – wow, the cake alone, pre-leche – is an amazing base, an open canvas. Wonderful, thanks. J
I made it this weekend and it was so good! My husband and sun don’t like wet cakes so they weren’t keen but everyone else who tried it thought it was amazing! Thank you for this. :). Going to make it for our local firemen on Wednesday since it was a success.
Could you please tell me what half and half is. Thank you ?
It’s a product we have in the USA which consists of half whole milk with half heavy cream.
I’ve just made this and it is still soaking in the milk so haven’t tried it yet, just wanted to mention that 30 minutes was too long for my oven? It was very brown, I hope it’s not too dry. Next time I’ll try it at 25 minutes.
Thanks for this wonderful recipe.
Instructions:
#4. Place the egg whites into a standd mixer “with the remaining Swerve” and blend until stiff peaks form.
Just a quick question. 1/2 cup Swerve is for the cake dry mix. And the other half?
The remaining sugar goes into the egg whites. Step 4
Hi! I made this delicious cake during the Christmas holiday for family and friends. It was a great hit! My husband and I are keto since this summer. I missed having fabulous desserts on special occasions. Not anymore! This recipe is easy to execute and is simply delicious. We added chopped pecans and blueberries. Almost forgot the whipped cream! Simply decadent 😉 I will be making this again as it was a great hit with everyone. Thanks
It would be helpful if the nutritional info said how many servings, and how much is 1 g of cake? A teaspoon? Needs more info for people really counting their carbs.
My recipe plug in had a glitch and converted all my serving sizes to 1 gram. Under the title of the recipe it does show though how many servings in the cake.