Thai Coconut Tres Leches Cake – A Keto Dream

Allergens

Eggs, Coconut, Almonds

Ingredients

• 3/4 cup almond flour 1/4 cup coconut flour 1/2 teaspoon baking powder (gluten
• free) 1/4 teaspoon salt 3 large eggs, separated 1/3 cup erythritol or other keto
• friendly sweetener 1/4 cup unsweetened shredded coconut 1/2 teaspoon vanilla extract 3/4 cup coconut milk Coconut Whipped Cream: 1 can full
• fat coconut milk, refrigerated overnight Stevia or other keto
• friendly sweetener to taste Garnish: Fresh berries and mint leaves

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
3. In another large bowl, beat egg yolks and erythritol until light and fluffy. Add in shredded coconut and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet, alternating with coconut milk, beginning and ending with the dry mixture. Mix until just combined.
5. In a separate bowl, beat egg whites until stiff peaks form. Fold the egg whites into the cake batter gently but thoroughly.
6. Pour the batter into the prepared pan and bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
7. For the coconut whipped cream, open the can of chilled coconut milk and scoop out the solid cream into a bowl. Add stevia to taste and beat until fluffy.
8. Once the cake has cooled, use a toothpick to poke holes all over it. Slowly pour 3/4 cup of coconut milk over the cake, allowing it to soak in. Then spread the whipped cream on top, creating peaks with a spatula or spoon.
9. Garnish with fresh berries and mint leaves for an extra touch of elegance.

Chef’s Insight

This cake is perfect for special occasions or when you want to indulge in a sweet treat that won't derail your keto journey.

Notes

This recipe is perfect for a low-carb, keto diet.