Keto-Friendly Cuban Dessert: Coconut Flour Tres Leches Cake

Allergens

Eggs, Almond, Coconut

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup Swerve confectioners' sugar substitute
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 5 large eggs, separated
• 1 cup canned full
• fat coconut milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 3/4 cup unsweetened almond milk
• 1/2 cup heavy whipping cream

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch (20 cm) round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, Swerve confectioners' sugar substitute, baking powder, and sea salt.
3. Add egg yolks, coconut milk, vanilla extract, and ground cinnamon to the dry ingredients. Mix well until smooth.
4. In another bowl, beat egg whites using an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
5. Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
6. In a small saucepan, combine almond milk and heavy whipping cream. Heat over medium heat until warm but not boiling. Pour mixture evenly over the cooled cake.
7. Refrigerate the cake for at least 2 hours or overnight to absorb the liquid fully. Serve chilled with a dollop of whipped cream, if desired.

Chef’s Insight

For an extra touch, dust the cake with a little unsweetened cocoa powder before serving.

Notes

This keto-friendly tres leches cake is a delicious and satisfying dessert that can be enjoyed guilt-free by those following a low-carb or ketogenic diet.