Today is my birthday.

So I decided to treat you and I both to a cake we can actually eat without “cheating”!!

Tres Leches has always been one of my favorite cakes, and here I made it keto, so I could eat it without my blood sugar going through the roof.

I actually measured it after I ate a slice and it just went up from my baseline of 85 to about 100. Not bad for a cake!

The recipe is the exact translation of the Mexican recipe with some small substitutions.

I hope you will enjoy it!

4.0 from 3 reviews Tres Leches Keto Cake for my B-day! Author: Vivica Menegaz Nutrition Information Serves: 8 Serving size: 8 large portions

Calories: 394 Fat: 38.87 gr

Carbohydrates: 4.52 net gr

Sugar: 0

Protein: 10.95 gr Recipe type: Dessert Cuisine: Mexican Save Print A keto, low carb version of the most popular Mexican cake! Ingredients Cake:

9 eggs, separated

1 cup swerve

1 tablespoon vanilla extract

1 cup coconut flour

Cream:

3 tablespoons melted butter

¼ cup creme fraiche (or coconut cream for dairy free option)

¼ cup coconut cream

Topping

2 cups organic heavy whipping cream (Or whipped coconut cream for dairy free option)

1 tablespoon vanilla extract Instructions Cake: Preheat oven to 360 degrees Butter a 10x 10 inch pan (or a 10 diameter round springform pan) and line the bottom with parchment paper Pour the egg whites into a bowl and whisk with an electric whisk until very foamy. Add ½ cup swerve and continue beating until hard peaks form (2 to 4 min) then move the mixture into a large mixing bowl Rinse the whisk and in another smaller bowl mix the yolks with the rest of the sugar and the vanilla. Beat on high for about 4 min, until all the sugar has dissolved and the mixture turns very pale yellow Pour the egg yolk mix into the egg whites, slowly mixing with a spatula stirring from bottom to top Now add the coconut flour, sifting it through a fine mesh sieve Slowly stir in trying to preserve the fluffiness of the mix The batter should be runny, almost liquid Pour the batter into the cake pan and bake it for 20 to 25 minutes, or until a toothpick comes out clean Take out from the oven and let cool Once cool turn it our onto a plate, then invert again. Poke holes all over the top of the cake with a fork, so it will better absorb the sauce we are about to prepare Cream: In a mixing bowl combine the butter and 2 creams, until well blended. Might have to keep warm before mixing to blend more evenly. Topping In a mixing bowl whip the cream until very stiff. Now pour the cream mix on the cake and let absorb for 20 minutes. Finish the cake with the whipped cream. Serve immediately 3.2.2708

Are you tired and frustrated by having to constantly figure out what to cook for dinner? Are confused about the healthiest foods to feed your family, that will at the same time be really tasty and easy to make?

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