Keto Colombian Tres Leches Cake – A Light & Fluffy Indulgence!

Allergens

Eggs - Almonds - Coconuts

Ingredients

• 1 1/2 cups almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon baking powder (keto
• friendly)
• 1/4 teaspoon salt
• 1/2 cup Swerve confectioner's sweetener (or a keto
• friendly sweetener of your choice)
• 5 large eggs, separated
• 1/3 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract
• 1 can (14 oz) coconut cream
• 1 can (12 oz) unsweetened almond milk
• 1 tablespoon Swerve confectioner's sweetener

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and Swerve confectioner's sweetener.
3. Add egg yolks, unsweetened almond milk, and vanilla extract to the dry ingredients. Mix until well combined.
4. In another bowl, beat egg whites until stiff peaks form. Fold them gently into the batter.
5. Pour the batter into the prepared cake pan and bake for 20 25 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the Tres Leches syrup by combining coconut cream, unsweetened almond milk, and Swerve confectioner's sweetener in a saucepan. Heat until warm but not boiling.
7. Once the cake is done, remove from the oven and immediately pour the warm Tres Leches syrup over the entire surface of the cake. Let it soak for 30 minutes before serving.
8. Serve chilled with a dollop of whipped cream or a fresh berry garnish for an extra touch of elegance.

Chef’s Insight

Allow the cake to cool completely before adding the Tres Leches syrup. This will help prevent the cake from becoming too soggy.

Notes

Feel free to customize the cake by adding a layer of keto-friendly fruit preserves or a dash of cinnamon.