Keto Tres Leches Cake
This keto tres leches cake pairs a golden almond and coconut flour sponge with a rich sugar-free condensed milk soak, fluffy whipped cream, and fresh sliced strawberries.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Ingredients
- 5 large eggs room temperature
- 1 1/2 cups almond flour blanched super fine
- 1/2 cup coconut flour
- 1/2 cup unsalted butter melted
- 2/3 cup granulated sweetener
- 1/2 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sugar-free sweetened condensed milk
- 1/2 cup Heavy cream
- 1 cup heavy cream
- 1 tbsp powdered sweetener
- 1 tsp vanilla extract
- 1 cup sliced strawberries to garnish
Instructions
Condensed Milk:
- Prepare the sugar-free condensed milk before beginning the sponge. Let it cool so its thickened consistency is apparent before measuring.
Cake:
- Set the oven to 180 °C / 350 °F, then fit parchment into a 9-inch springform pan and coat it with non-stick spray. The lining helps release the delicate soaked cake later.
- Whisk the almond flour, granulated sweetener, coconut flour, baking powder, and salt together in a large bowl. Break apart flour clumps so the mixture looks evenly blended.
- Beat the eggs, melted butter, almond milk, and vanilla in a separate bowl with an electric mixer. Continue until the mixture looks pale and frothy across the surface.
- Blend the dry mixture into the beaten wet ingredients. Stop when the batter looks smooth, with no visible pockets of flour.
- Transfer the batter to the lined springform and level it with a spatula. An even surface helps the sponge bake to a consistent thickness.
- Bake for 20–22 minutes, then remove the pan and let the cake cool for a few minutes. Look for a golden top, a set center, and a clean toothpick rather than wet batter.
Assemble Tres Leches Cake:
- Whisk the cooled condensed milk with the almond milk and heavy cream in a medium bowl, using a clarified separate almond milk amount for the soak. The mixture should look uniform, without thick streaks of condensed milk.
- Prick the slightly cooled sponge all over with a fork, then distribute the milk mixture across its surface. Small, closely spaced holes help the liquid reach the crumb evenly.
- Place the cake in the refrigerator for 30 minutes to absorb the soak. The crumb should become moist throughout as the initial surface liquid recedes.
- Whip the cold heavy cream with the powdered sweetener and vanilla in a large bowl. Stop at stiff peaks that stand upright when the beaters lift.
- Cover the chilled cake with whipped cream and arrange the sliced strawberries on top. Keep the topping fluffy rather than pressing it firmly into the sponge.
Notes
Ingredient tip: Use superfine blanched almond flour alongside the coconut flour rather than substituting one for the other, and clarify a separate almond milk measurement for the soak before starting so you do not take liquid away from the batter. Doneness: Make sure the sponge has a golden top, a firm center, and tests clean with a toothpick before taking it out of the oven so the crumb is sturdy enough to hold the milk bath without turning mushy. Texture tip: Poke small, closely spaced holes across the warm cake using fork tines instead of a wide skewer for even liquid absorption, and chill the soaked cake before applying the whipped cream so the topping does not slump. Storage: Keep the soaked cake covered in the refrigerator without pressing down on the whipped topping, or store the whipped cream separately and finish assembling with fresh strawberries right before serving. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.