Tres Leches Cake
A perfectly moist cake that is packed with flavor and extremely low carb!
Ingredients
Sponge Cake
- 7 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 1/2 cup sweetneer (I use erythritol)
- 1/4 tsp cinnamon powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 tsp salt
Milk Mixture
- 1 cup heavy cream
- 1/2 cup sweetener (I use erythritol)
- 3 tbsp unsalted butter
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
Whipped Cream
- 1 cup heavy cream
- 2 tsp vanilla extract
- 1/4 cup powder sweetener (I use erythritol)
Garnish
- Dash of cinnamon powder
- Fresh strawberries
Instructions
- Prepare a baking pan (I used an 8x8 square pan) by lining with parchment paper. Preheat the oven to 350°F/ 165°C.
- Separate the eggs. With an electric mixer, beat the yolks and sweetener until thick and lemon colored. Beat in the vanilla, and cinnamon. Fold in the almond flour, baking powder and salt.
- With a clean bowl and beaters, beat the egg whites and cream of tartar to firm peaks. Stir in quarters into the almond mixture. Folding carefully each time. Spread evenly into the prepared pan.
- Bake for 22 minutes or until the top is golden brown. Turn the oven off and leave it in the oven for 10 minutes. Then take out and let it cool completely. Remove the parchment paper and place back into the pan.
- For the milk mixture, bring heavy cream to a light simmer in a saucepan. Add sweetener, unsalted butter, almond milk, and vanilla extract. Mix until fully incorporated and simmer for 5 minutes. Let it cool completely.
- Add fork indentations to your cooled cake and pour the cooled milk mixture. Place in the fridge for 1 hr. Make the whipped cream by beating all ingredients together until soft peaks. Top it off with whipped cream, cinnamon and strawberries.
Notes
💕Nutritional Values/ Per Serving: Calories 187 / Total Fat 17.2g / Total Carbohydrate 3g / Dietary Fiber 0.6g / Protein 5.9g / Sodium 140mg / Net Carbs 2.4g