I still remember the first time I tried Tres Leches cake at my friend’s quinceañera celebration. The moist, sweet sponge soaked in creamy milk mixture was an instant favorite. When I began my keto journey, this traditional dessert was one of the things I missed most. After numerous attempts and tweaks in my kitchen, I finally perfected this Keto Tres Leches Cake recipe that captures all the delicious flavors of the original while keeping it low-carb friendly.
The History Behind Tres Leches
Tres Leches, meaning “three milks” in Spanish, has its roots in Latin America. This beloved dessert originated in the 19th century when condensed milk became widely available. The cake traditionally consists of a light sponge soaked in a mixture of evaporated milk, condensed milk, and heavy cream, creating an incredibly moist texture that melts in your mouth.
What makes this keto version special is that we maintain that signature moisture and richness while dramatically reducing the carbohydrates. By substituting almond flour for wheat flour and using sugar alternatives, this recipe transforms a carb-heavy indulgence into a dessert that fits perfectly within a ketogenic lifestyle.
Ingredients You’ll Need
For the Cake Base:
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 1 cup unsweetened coconut milk
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons powdered erythritol
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla extract
Equipment Needed
- 9×9-inch baking dish
- Mixing bowls (2-3)
- Electric mixer or whisk
- Measuring cups and spoons
- Fork or toothpick (for poking holes)
- Spatula
- Cooling rack
| Ingredient/Equipment | Quantity/Specification | Notes |
| Cake Base | ||
| Almond Flour | 2 cups | Fine ground works best |
| Erythritol | 1/2 cup | Granulated for the cake |
| Baking Powder | 1/2 teaspoon | Ensure it’s fresh |
| Salt | 1/4 teaspoon | Fine sea salt preferred |
| Butter | 1/2 cup | Unsalted, melted |
| Eggs | 4 large | Room temperature |
| Vanilla Extract | 1 teaspoon | Pure extract recommended |
| Tres Leches Mixture | ||
| Coconut Milk | 1 cup | Unsweetened, full-fat |
| Heavy Cream | 1/2 cup | At least 35% fat |
| Almond Milk | 1/2 cup | Unsweetened |
| Vanilla Extract | 1 teaspoon | Pure extract |
| Powdered Erythritol | 2 tablespoons | For sweetness |
| Whipped Topping | ||
| Heavy Whipping Cream | 1 cup | Cold for best results |
| Powdered Erythritol | 2 tablespoons | For sweetness |
| Vanilla Extract | 1/2 teaspoon | Pure extract |
| Preparation Time | 20 minutes | Active prep time |
| Cooking Time | 25-30 minutes | Baking time |
| Chilling Time | 2+ hours | Minimum recommended |
| Total Time | 3+ hours | Including cooling and chilling |
This keto-friendly version of Tres Leches cake maintains all the creamy goodness of the traditional recipe while keeping carbs to a minimum. The combination of coconut milk, heavy cream, and almond milk creates that classic “three milks” effect without the added sugars. Let’s move on to preparing this delicious treat!
Step-by-Step Preparation
Step 1: Preparing the Cake Base
Preheat your oven to 350°F (175°C) and grease your 9×9-inch baking dish with butter or non-stick spray. I like to line the bottom with parchment paper for easy removal, but this is optional if you plan to serve directly from the dish.
In a large mixing bowl, I combine my dry ingredients first—the almond flour, erythritol, baking powder, and salt. Whisk them thoroughly to ensure even distribution and to break up any clumps in the almond flour. This step is crucial for a smooth cake texture.
In a separate bowl, I whisk together the melted butter (make sure it’s not too hot), eggs, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.
Gradually pour the wet ingredients into the dry ingredients, stirring gently as you go. Mix until just combined—overmixing can lead to a dense cake. The batter will be thicker than traditional cake batter due to the almond flour.
Pour the batter into your prepared baking dish, spreading it evenly to the corners with a spatula. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 2: Creating the Tres Leches Mixture
While the cake is baking, I prepare the milk mixture. In a medium bowl, combine the unsweetened coconut milk, heavy cream, unsweetened almond milk, vanilla extract, and powdered erythritol. Whisk until the sweetener is completely dissolved and the mixture is smooth.
This milk combination is the keto version of the traditional tres leches (three milks) that gives the cake its signature moisture and flavor. The coconut milk provides richness, the heavy cream adds fat and creaminess, and the almond milk lightens the mixture while keeping it low-carb.
Step 3: The Soaking Process
Once the cake has finished baking, let it cool in the pan for about 10 minutes. While it’s still warm (but not hot), use a fork or toothpick to poke holes all over the top of the cake. Don’t be shy here—more holes mean more places for the milk mixture to soak in!
Slowly pour the milk mixture over the cake, starting from the edges and working your way in. Pour gradually, allowing each portion to soak in before adding more. You might be surprised at how much liquid the cake can absorb!
If the milk pools on top, that’s okay—just be patient and let it soak in. The cake will eventually absorb most of the mixture, though some extra at the bottom is perfect for that authentic tres leches experience.
Cover the cake with plastic wrap and refrigerate for at least 2 hours, but preferably overnight. This resting time is essential for the flavors to meld and the cake to fully absorb the milky goodness.
Step 4: Finishing Touches
When you’re ready to serve, prepare the whipped topping. In a clean bowl, combine the cold heavy whipping cream, powdered erythritol, and vanilla extract. Beat with an electric mixer until soft peaks form. Be careful not to overwhip, as the cream can quickly turn grainy.
Spread or pipe the whipped cream over the chilled cake. For an extra special touch, you can dust with a sprinkle of cinnamon or top with a few fresh berries (strawberries and raspberries are deliciously low-carb options).
Time-Saving Tips
If you’re short on time, you can prepare the cake base a day ahead. Once cooled, wrap it tightly and store at room temperature. Then, when you’re ready, proceed with the soaking step.
For an even quicker version, you can soak the cake while it’s still slightly warm—the milk mixture will absorb faster, cutting down your waiting time. Just be sure to let it chill for at least an hour before serving.
Dietary Modifications
For a dairy-free version, substitute the butter with melted coconut oil and use full-fat coconut cream instead of heavy cream. The texture will be slightly different, but still deliciously moist.
If you’re avoiding almond products, sunflower seed flour can be substituted for almond flour in equal amounts. You can also use unsweetened coconut milk in place of almond milk.
For those who prefer different sweeteners, monk fruit or stevia can be used in place of erythritol. Just adjust the quantities according to your sweetener’s conversion chart, as these alternatives can be much sweeter than erythritol.
Serving Suggestions
When it comes to serving this Keto Tres Leches Cake, presentation can elevate the entire experience. I love to cut the cake into square portions and serve it directly from the refrigerator while still chilled. The cool temperature enhances the creamy texture and makes each bite refreshing.
For an elegant presentation, place each slice on a small dessert plate and add a few fresh berries around the edge. Strawberries, raspberries, and blackberries not only add a pop of color but also provide a tangy contrast to the sweet cake while keeping things keto-friendly.
This cake pairs beautifully with a cup of freshly brewed coffee. I particularly enjoy it with a keto-friendly bulletproof coffee, where the richness of the coffee complements the sweet, creamy notes of the cake. For special occasions, a small glass of dry champagne or unsweetened almond milk makes a lovely accompaniment.
Storage Instructions
If you have leftovers (though in my house, this rarely happens!), store them in an airtight container in the refrigerator for up to 5 days. The flavors actually continue to develop over time, making day-two cake sometimes even better than day one.
I don’t recommend freezing this cake as the texture can change upon thawing. The milk mixture might separate and the cake could become soggy rather than pleasantly moist. This cake is best enjoyed fresh within a few days of making it.
FAQ Section
Can I use coconut flour instead of almond flour?
Coconut flour and almond flour are not directly interchangeable due to their different absorption properties. Coconut flour is much more absorbent and would create a dry cake. If you want to use coconut flour, you would need to significantly adjust the recipe—typically using about 1/3 the amount (so about 2/3 cup coconut flour instead of 2 cups almond flour) and adding extra eggs for moisture. I recommend sticking with almond flour for your first attempt before experimenting.
Why isn’t my cake absorbing all the milk mixture?
If your cake isn’t absorbing the milk mixture well, there could be a few reasons. First, make sure you’ve poked enough holes in the cake—don’t be shy here! Second, the cake might be too dense, possibly from overmixing the batter. Also, be patient—sometimes the absorption takes time. If there’s still liquid pooling after refrigerating overnight, you can carefully drain some off, but a little extra at the bottom of the pan is actually traditional and delicious!
How can I tell when my cake is done baking?
The best way to check if your keto cake is done is to insert a toothpick into the center. If it comes out clean or with just a few crumbs (not wet batter), it’s ready. Visually, the cake should be golden brown on top and slightly pulled away from the sides of the pan. Because almond flour browns more quickly than wheat flour, keep an eye on it after the 20-minute mark to prevent overbaking.
Can I make this cake ahead for a party?
Absolutely! In fact, this cake benefits from being made ahead of time. I recommend baking the cake and soaking it with the milk mixture 24 hours before your event. Add the whipped topping just a few hours before serving or even right before presenting it. This allows the cake to fully absorb the flavors while ensuring the topping stays fresh and fluffy.
What’s the carb count per serving?
Each serving of this Keto Tres Leches Cake contains approximately 4-5g net carbs, making it a perfect dessert option for those following a ketogenic diet. The exact carb count may vary slightly depending on the specific brands of ingredients you use, particularly the almond flour and unsweetened milks. For the most accurate calculation, I recommend inputting your specific ingredients into a nutrition calculator.
Final Thoughts
Creating this Keto Tres Leches Cake has been one of my favorite baking accomplishments on my low-carb journey. The joy of being able to enjoy a beloved classic dessert without derailing my diet goals is immeasurable. The rich, moist texture and sweet, creamy flavor make this a dessert that even non-keto friends and family will enjoy.
What I love most about this recipe is its versatility. You can easily adapt it for different occasions by adding seasonal berries, a dusting of cinnamon, or even a drizzle of sugar-free chocolate sauce for special celebrations.
Remember that keto baking is a bit different from traditional baking, so don’t be discouraged if your first attempt isn’t perfect. With a little practice, you’ll master this recipe and have a go-to dessert that satisfies your sweet tooth while keeping you on track with your ketogenic lifestyle.
I hope you enjoy this Keto Tres Leches Cake as much as I do. It’s proof that following a low-carb diet doesn’t mean giving up on delicious treats—it just means getting creative in the kitchen!
Keto Tres Leches Cake
Ingredients
- For the Cake Base:
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- For the Tres Leches Mixture:
- 1 cup unsweetened coconut milk
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons powdered erythritol
- For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cake Base: Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt. In a separate bowl, whisk together melted butter, eggs, and vanilla extract. Combine both mixtures until smooth and pour into the baking dish. Bake for 25-30 minutes or until golden and a toothpick comes out clean.
- Make the Tres Leches Mixture: While the cake bakes, combine coconut milk, heavy cream, almond milk, vanilla extract, and erythritol in a bowl. Whisk until smooth and the sweetener dissolves.
- Soak the Cake: Once the cake is baked, let it cool for 10 minutes. Poke holes in the top with a fork or toothpick and gradually pour the milk mixture over the cake. Let it soak in and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Whipped Topping: In a clean bowl, beat heavy whipping cream, erythritol, and vanilla extract with an electric mixer until soft peaks form. Spread the whipped cream over the chilled cake before serving.
- Serve: Slice and serve chilled. Optionally garnish with berries for a beautiful touch.
