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Low Carb Tres Leches Cake THM S

This is a low carb sugar free version of this Texas favorite!
Prep Time20 minutes
Cook Time20 minutes
Chilling Time4 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: keto, low carb
Servings: 9

Ingredients

  • 3 eggs separated
  • 1/4 cup gentle sweet or my DIY version
  • 3 tbsp almond milk
  • 1 tsp vanilla
  • 1/2 cup baking blend
  • 3/4 tsp baking powder
  • 1/8 tsp salt

Tres Leches Mixture

  • 3/4 cup heavy cream
  • 1/4 cup almond or coconut milk, lactose free milk or additional cream
  • 1/2 cup low carb sweetened condensed milk

Low Carb Sweetened Condensed Milk

  • 5 oz heavy cream
  • 3 TBSP gentle sweet or equivelent
  • 1/8 tsp salt

Sugar Free Whipped Cream

  • 3/4 cup heavy cream
  • 2 TBSP Gentle Sweet or equivalent
  • 1 tsp vanilla

Instructions

  • Preheat your oven to 350 degrees.
  • Separate the egg whites and yolks into 2 separate mixing bowls.
  • Add 3 TBSP Gentle Sweet, almond milk and vanilla to the bowl with the yolks and beat together.
  • Add the baking blend, baking powder and salt and stir in by hand until completely incorporated.
  • Set aside.
  • Add 1 TBSP Gentle Sweet to the bowl with egg whites and beat on high 3-4 minutes until stiff peaks form.
  • Fold the beaten egg whites into the egg yolk mixture and continue folding in the egg whites until they are thoroughly incorporated. Make sure there are no spots of egg whites and none of the heavier part of the batter is "hiding" in the bottom of the bowl. The batter should be a uniform color and texture.
  • Grease an 8x8 pan well with butter (I used a glass pan), then pour the batter into the buttered pan and spread evenly with a spatula.
  • Bake 20-30 minutes. Mine was done in 20, but I live at a higher altitude and stuff tends to cook faster in my oven. It should be a dark golden yellow and a toothpick should come out clean.
  • Allow the cake to cool about 30 minutes and poke multiple holes in the cake with a skewer, thin knife or even a fork.

Tres Leches Mixture

  • Mix together the "low carb sweetened condensed milk," heavy cream and almond, cashew or lactose free milk.
  • Pour the mixture evenly onto the cake and allow it to sit and absorb the liquid for a while. You can stick it in the fridge about 30 minutes or so.

Whipped Cream

  • Beat together the heavy cream, sweetener and vanilla on high until fluffy. Do not over-beat, or you will get butter!
  • Spread evenly on the chilled cake. Cover and return to the refrigerator until ready to serve, preferably overnight.

Notes

Gentle Sweet, as well as my own DIY version used in this recipe is twice as sweet as sugar. So do keep that in mind when subbing other sweeteners.
The sweetened condensed milk recipe I use is super fast and easy and can be found at nanaslittlekitchen.com. Just search for low carb sweetened condensed milk.
For best results, wait until soon before serving to add the berries or other fruits on top.
For those following the Trim Healthy Mama plan, stick to berries and kiwis to keep this in S mode. You can serve other fruits with it if you like, but those will make it a crossover (XO).