Low-Carb Keto Tres Leches Cake with Cinnamon Vanilla
Keto Tres Leches
Decadent low-carb take on classic tres leches—moist almond cake soaked in three creamy milk substitutes.
I love reimagining classics, and this low-carb tres leches is one of my favorites — a tender almond flour cake that soaks up a trio of creamy, sugar-free milks for the same luscious, spongey texture you adore, without the carb load. It’s comforting, nostalgic, and great for anyone watching carbs but not willing to give up dessert.
The trick is a light, egg-forward almond cake and a silky soak made from heavy cream, unsweetened almond and coconut milks sweetened with powdered erythritol and a whisper of vanilla and cinnamon. Chill it well, top with cinnamon-sweetened whipped cream and toasted almonds, and watch it disappear.
Nutrition (per serving)
Directions
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1
Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment, leaving an overhang for easy removal.
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2
Whisk together almond flour, coconut flour, baking powder, salt, and 1/4 cup of the powdered erythritol in a bowl until evenly combined.
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3
In a large bowl, whisk eggs with the remaining powdered erythritol until slightly thickened, about 2 minutes. Add melted butter, 1/4 cup heavy cream and 2 tsp vanilla and whisk until smooth.
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4
Fold the dry ingredients into the wet mixture until just combined; batter will be thicker than a traditional sponge.
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5
Spread the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
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6
Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then poke the top all over with a skewer or fork to create holes for the soak.
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7
Whisk together 1 cup heavy cream, 1 cup unsweetened almond milk, 1/2 cup unsweetened coconut milk, 1/3 cup powdered erythritol, 1 tsp vanilla and rum extract if using, until the sweetener dissolves.
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8
Slowly pour the milk mixture evenly over the warm cake, letting it soak in; pour in stages and allow absorption so the cake becomes fully saturated.
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9
Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, so the flavors meld and the cake becomes silky.
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10
Before serving, whip 1 cup heavy whipping cream with 2 tbsp powdered erythritol and 1/2 tsp ground cinnamon to soft peaks. Spread over the chilled cake and sprinkle toasted sliced almonds and a light dusting of cinnamon on top.
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11
Slice into 8 pieces and serve chilled. Store leftovers covered in the refrigerator up to 4 days.
Ingredients
- Almond flour:2 cups
- Coconut flour:1/4 cup
- Baking powder:2 tsp
- Salt:1/4 tsp
- Powdered erythritol (or monk fruit blend):3/4 cup
- Unsalted butter, melted:6 tbsp
- Large eggs:5 pieces
- Vanilla extract:2 tsp
- Heavy cream (for batter):1/4 cup
- Heavy cream (for soak):1 cup
- Unsweetened almond milk:1 cup
- Unsweetened canned coconut milk:1/2 cup
- Powdered erythritol (for soak):1/3 cup
- Rum extract (optional):1/2 tsp
- Heavy whipping cream (for topping):1 cup
- Powdered erythritol (for topping):2 tbsp
- Ground cinnamon:1/2 tsp
- Toasted sliced almonds (garnish):1/4 cup
Tips & Notes
- Use powdered erythritol (not granulated) to avoid a grainy texture in the soak and whipped topping.
- For the lightest texture, don’t overmix the batter—fold until just combined.
- Chilling overnight improves flavor and texture; the cake will taste even better the next day.
- If you want a boozy touch, add 1 tbsp dark rum to the milk soak instead of rum extract.
