Keto Tres Leches Cake (1g NC)

This one is a bit labour-intensive but OMG worth it! Tastes just like the real thing! The first time I tried Tres Leches Cake at a restaurant I fell in love. A cake soaked with sweetened milk and topped with whipped cream? It sounded like a dream to me and it tasted like one too.



  • 5 eggs, separated into yolks and whites

  • 1 cup Swerve icing sugar

  • 1/3 cup unsweetened almond milk

  • 1 tsp vanilla extract

  • 1 cup almond flour

  • 1.5 tsp baking powder


  • 1 cup full-fat coconut milk

  • 1/2 cup unsweetened almond milk

  • 1.25 cup heavy cream

  • 1/4 cup Swerve icing sugar


  • preheat oven to 350 and lightly grease a round, deep baking pan (I used a 9-inch springform)

  • Mix together the 5 egg yolks and 3/4 cup of swerve until smooth. Stir in milk, vanilla, almond flour, and baking powder.

  • In a separate bowl, beat the egg whites until stiff, then add the remaining 1/4 cup of Swerve. Fold this mixture into the batter prepared in the above step.

  • Pour batter into baking pan, and bake for roughly 45 minutes or until a toothpick/fork comes out clean.

  • Let the cake cool completely and pierce the surface all over with a fork.

  • Make the leches: mix together the coconut milk, almond milk, 1/4 cup of heavy cream, and Swerve.

  • This part gets messy (I placed my baking pan over a cooling rack in the sink): pour the leches mixture all over the cake until fully absorbed

  • This is an optional step: whip the remaining 1 cup of heavy cream in a mixing bowl until the mixture thickens. I had never whipped cream before this, but it takes roughly 4-5 minutes on a medium speed to achieve the desired texture. Feel free to add in some vanilla extract for added flavour.

  • Frost the cake with your whipped cream.

  • Enjoy!

Macros (per 1/8 of cake):

  • 329 cals

  • 34g fat

  • 7g protein

  • 1g net carb