Chocolate Tres Leches Mocktail: A Keto-Friendly Indulgence

Allergens

Milk, Coconut

Ingredients

• 1 cup unsweetened almond milk
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated erythritol
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream, whipped to stiff peaks
• 1 can (13.5 oz) full
• fat coconut milk, chilled overnight
• Coffee syrup, for drizzling
• Cocoa powder, for dusting

Instructions

1. In a medium saucepan, combine almond milk, cocoa powder, erythritol, and ground cinnamon. Heat over medium heat until it comes to a gentle simmer, stirring constantly. Remove from heat and allow to cool slightly.
2. Once the mixture is warm but not hot, add the vanilla extract. Whisk gently to combine. Allow the mixture to cool completely.
3. Once cooled, gradually whisk in the chilled coconut milk, ensuring a smooth consistency. Chill the mixture for at least 4 hours or overnight.
4. To assemble the mocktail, pour the prepared Tres Leches mixture into two glasses. Gently spoon whipped heavy cream on top, allowing it to cascade over the sides of the glass.
5. Drizzle coffee syrup over the whipped cream and finish with a light dusting of cocoa powder. Serve immediately.

Chef’s Insight

The key to achieving the perfect texture in this Tres Leches Mocktail is whipping the cream until it holds its shape but still has a delicate, airy quality.

Notes

This recipe is perfect for special occasions or as an elegant ending to a dinner party.