Easily one of my newest and most favourite recipes. Can’t believe how yummy this was! The best part of this keto tres leches cake recipe is that it is a 2-in-1. You also learn how to make condensed milk, but with cream and OH MY GOSH GUYS. It is incredible. I could eat it by the spoonful.
If you’re just here for the keto condensed milk recipe, the best part is you can definitely make this vegan and dairy free by using coconut milk. Just take out the butter and add 1 can of coconut milk! Also incredibly yummy and has an incredible coconut flavour to it.
As for the tres leches cake, a few notes before I get into the recipe.
1. When you make your condensed cream, stir frequently. You don’t have to do it constantly but if you don’t, the cream may burn to the bottom of the pan and you’ll get specks of brown/black in your condensed cream. This did happen to me, but it didn’t alter the taste so I left it. Alternatively, you could strain it.
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2. When baking the cake, better to overcook it a little than undercook. My first one was a little undercooked so it was gritty and didn’t soak up the cream very well.
3. When poking holes into the cake, a fork is best. That way you’ll have many smaller holes to soak up the cream. Highly recommend a fork instead.
4. Definitely leave it in the fridge to soak up the cream as long as you can. If you’re in a rush, I’d say minimum 3 hours.
Those are all the notes I can think of right now. If anyone has any suggestions, definitely looking forward to hearing them so leave a comment below!
If you like this cake, make sure to check out my keto chocoflan!
Keto Tres Leches Cake
A yummy 'tres leches' cake made keto friendly, condensed milk and all! Instead of using milk in this delicious cake, we used cream and it came out perfect. Sugar free, gluten free and grain free!
Ingredients
CONDENSED MILK:
- 1 cup (250ml) heavy cream
- 2 tbsp confectioners sugar substitute (swerve is great)
- 1 tbsp butter
- 1 tsp vanilla extract
CAKE:
- 1/4 cup (59ml) heavy cream
- 2 eggs
- 1/2 cup (100g) butter - melted
- 1 tsp vanilla
- 1/4 cup (50g) - sugar substitute
- 2 cups (200g) almond flour
- 1 tsp baking powder
'TRES LECHES' MIX
- 1/4 cup (59ml) single cream/half and half
- 1/4 cup (59ml) double cream/heavy cream
- Condensed cream (see above)
TOPPING:
- 1 cup (250ml) heavy cream
- 4 tbsp sugar substitute
- 1 tsp vanilla
- cocoa powder (for dusting if wanted)
Instructions
In a pot over medium heat, melt your butter and confectioners sugar substitute.
Add in your vanilla and heavy cream.
Bring the mixture to a boil and then turn down to low.. Be careful because it will start to foam, so if you walk away, it could overflow. Just keep stirring the cream until it is simmering, but not foaming.
Let it simmer, stirring frequently, but not consistently.
Once it has reduced by HALF and it has the consistency of pudding (and covers the back of a spoon), that means it's done! WARNING: it is delicious.
Set aside the condensed cream and let it cool.
Now time to make the cake - In a bowl, whisk together all the cake ingredients.
Pour it into a 9x13 greased casserole dish.
Bake at 350°F / 175°C for 20 minutes. (Check it with a toothpick at this point, bake more if needed)
While your cake is baking, in a mixing bowl, whisk together three 'milk' ingredients - single cream, double cream and condensed cream!
Take out the cake and use a fork or skewer to poke several holes.
Pour the three milk mixture onto the cake and use a spoon to spread it around gently so the cream fills the holes nicely.
Set aside and cool for minimum 3 hours but overnight would be best.
Just before serving, whip up your cream, vanilla and sugar substitute and top your cake with the whipped cream.
Cut into slices and enjoy!
Notes
This makes roughly 15 slices.
Nutritional Information per slice:
- CALS: 264
- FAT: 26.4
- CARBS: 4.3
- FIBRE: 1.6
- NET CARBS: 2.7
- PROTEIN: 4.9
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 264Total Fat: 26.4gCarbohydrates: 4.3gFiber: 1.6g
29 comments
Macros? Looks amazing!!
They should be at the bottom of the recipe 🙂
Sorry – weird thing going on here. Ive added them to the body of the text, just above the recipe.
Not seeing macros either
So weird. Not sure why they arent showing up but I have updated it so that they are just above the recipe card!
Can it be cooled in the fridge or is the countertop preferable?
I think fridge would be best!
You weren’t kidding about the condensed cream being delicious. I licked the spoon after it was done and I nearly died. Oh man.
Can the 1/4 cup of half and half be substituted with a1/4 cup of unsweetened almond milk?
yes!
The cake batter is really thin in my 9×13 pan- is that how it should be?
mine was fairly thin when I put it in there but it rose in the oven. let me know how it turns out!
If it turns out thin, should i use more baking powder next time? It didnt rise at all
yes, try another tsp
I’m a little confused on the two different creams. I don’t understand what that means. Single cream, double cream??
hey there! sorry for the confusion. I assume you are in North America which is why it’s confusing. Single cream is half-and-half, while double cream is heavy whipping cream. They both just have a different thickness and fat content.
hope that helps!
Love this recipe, specially the condensed milk so yummy I have to make a second batch, for my mix of tres leches I used HWC, condensed milk and “media crema” and guess what, is my very special coffe creamer now a days . I used a cheesecake
tin because that’s what I had and still the cake was good and totally kids approve also super easy to make and I have zero cooking skills, I just recently strated keto so definitely trying more of your recipes
Have you tried making it a 2 layer cake? Do u think that would work? Or would each layer fall apart?
I’ve made traditions tres leches cake before as a layers cake, but obviously the consistency is a little different.
Thanks
Hmmm I havent but I feel like it’d fall apart easily. You could try soaking the first layer, then ice it and place the second layer on top and then when you poke the holes in the second layer, don’t go all the way through, so it will hold the liquid and not go through to the icing. I hope that makes sense haha
I made this cake today as part of my keto quarantine baking and unfortunately the milk mixture came out more like a whipped cream than a pourable milk. I whipped the milks until just combined as indicated by the instructions. I’m thinking that I whipped it a little too much, though. I’m sure everyone will enjoy the cake nonetheless.
Excited for mine to be ready to “frost!” I think a 9 x 13” pan is incorrect though… the one in the vid seems smaller too. I ended up breaking up my long thin wafer cake into pieces and layering them in a smaller pan while hot. It’s technically a pudding anyway!
This is seriously the best thing I’ve made during quarantine. Thank you for sharing the recipe. It’s BEYOND delicious & I can never have just 1 piece!! Even the non-keto husband is addicted!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
I made this recently for my family, and it was definitely the highlight of an already delicious meal. I’m not normally a fan of tres leches, but my family is just wild for it, and all of us likely this. I think I baked it about a minute too long so it was a tiny bit dry and very thin so I can’t wait to have an excuse to try it again, possibly in a casserole dish rather than a 9×13. I had initially somewhat scoffed at the warning on the directions regarding the deliciosity (haha) of the sweetened condensed milk, but I stand corrected. That warning was deserved (but not heeded very well). It was also incredibly easy. Thank you so much for this great recipe!
Peggy! Thank you for your kind words! This is my favourite comment ?❤️
Oh! And I meant to say that I initially hadn’t added the cinnamon because my family was having pineapple as a topper.I put some on mine on the second day, and it took the recipe from really good to out-of-this-world.
I just made this cake tonight with coconut flour as I am allergic to almonds. Since it is cooling I won’t be able to taste it until tomorrow 🙂 Reading others’ comments I guess I could have allowed it to become a thin batter so may do proper ratio conversions next time rather than replacing the flours at 1:1 and compensating with a crazy amount of liquids and eggs. With the 2 cups of coconut flour I used in the cake part I also used 1 cup heavy whipping cream instead of 1/4 cup, 1 cup of coconut milk as I felt it still needed more moisture and I happened to have some left left over from when I made Thai Green Curry Chicken and 12 eggs as I found a reading that stated 6 eggs per 1 cup of coconut flour plus 1 cup of liquids to compensate for the absorbent nature of coconut flour. This still made it into a thick batter and I had to bake it at 350 F for 50 minutes so the top became golden and a toothpick pulled out clean. I used a regular metal cake pan and not a casserole dish. I greased then floured the pan with coconut flour before putting the batter in. Question: how long will this cake last in the fridge before going bad? Can this cake be frozen?
You should be able to freeze it for sure. Id say maybe 4 days in the fridge
I made some modifications, but this was so yummy!! Instead of half and half, I used coconut cream, but left the other milks the same. I also found the cake to be very thin in 9X13, so I doubled the recipe and made a two-layer cake by: 1) soaking the first cake in only half of the milk/cream mixture, then refrigerating it for a bit, 2) adding a layer of homemade whipped cream, then the second cake on top of that, and soaking it in the second half of the cream mixture, THEN topping it with more whipped cream, and a dusting of cocoa powder. The second cake DID fall apart (I kept the first cake in the baking pan) but my husband and I just put it back together like a puzzle on top. For the record I am not keto (more like modified paleo) so I used maple syrup to sweeten the condensed cream/whipped cream and coconut sugar in the cake. It was only lightly sweet and so good! My guests enjoyed it as well.