Keto Venezuelan Dessert: Creamy Chocolate Tres Leches Sponge Cake

Allergens

None

Ingredients

• 1. 1 cup almond flour 2. 1/4 cup coconut flour 3. 1/2 cup erythritol, powdered 4. 6 large eggs, separated 5. 1/2 cup unsweetened cocoa powder 6. 1 teaspoon baking soda 7. Pinch of salt 8. 1 can (14 oz) coconut milk 9. 1 can (12 oz) full
• fat coconut cream 10. 1/4 cup heavy whipping cream 11. 1/2 cup unsweetened chocolate, chopped 12. 1 teaspoon pure vanilla extract 13. A pinch of cinnamon

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 the almond flour, coconut flour, powdered erythritol, cocoa powder, baking soda, and salt.
3. In another bowl, beat the egg yolks until pale and creamy. Add in the coconut milk, coconut cream, and vanilla extract. Stir well to combine.
4. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the flour mixture.
5. Pour the egg yolk mixture into the cake batter and mix gently until fully combined.
6. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
7. In a small saucepan, combine the heavy whipping cream and chocolate over low heat. Stir until fully melted and smooth. Set aside to cool slightly.
8. Once the cake has cooled, use a skewer or toothpick to poke holes all over the top of the cake. Slowly pour the chocolate ganache evenly over the entire surface of the cake. Allow it to absorb for 15 minutes before serving.
9. Dust with cinnamon and enjoy!

Chef’s Insight

The use of erythritol as a sugar substitute ensures that this dessert remains low in carbs, making it perfect for those following a ketogenic diet.

Notes

This recipe can be easily doubled for larger gatherings. Ensure you have a large enough cake pan to accommodate the additional batter.