Keto Tres Leches Cake Recipe

A tasty, keto-friendly take on a time-tested Latin American dessert that will satisfy any sweet tooth.

https://www.bulletproof.com/recipes/keto-tres-leches-cake-recipe/

Total Time1 30

CourseDesserts

DietKeto

Servings

27 oz coconut cream (Put cans in refrigerator to cause cream to solidify and separate from the milk)
1-2 tbsp monk fruit (brown)
1 scoop Bulletproof French Vanilla Creamer

Preheat oven to 350ºF.
Mix all the cake ingredients together in a large bowl using a hand mixer.
Pour into an 8x8 greased, parchment-lined dish or a rectangle/slice tin.
Bake for 30 minutes or until cooked through and golden.
Meanwhile, make the tres leches by adding condensed milk, vanilla and sweetener into a medium-sized saucepan and bring the mix to a soft boil. Reduce for 30 minutes or until it's reduced by half and has thickened. Stir occasionally, especially toward the end to prevent the mixture from burning on the bottom.
Once the cake is finished baking, allow it cool.
Once the homemade condensed coconut milk is ready and off the heat, add Vanilla Bean Energy Collagen Protein and whisk until combined.
Poke the top of the cake to make a lot of holes and pour the condensed coconut milk mixture over the top so the cake absorbs all that tasty goodness.
Place cake in the refrigerator to set. Place a heavy mixing bowl (or the bowl from your stand mixer) in the freezer to chill for the coconut whipped cream.
Add the solid coconut cream to the chilled mixing bowl and use a hand mixer or stand mixer to whip it. Add sweetener of choice and French Vanilla Creamer and continue whipping until the cream stiffens.
Spread the coconut whipped cream evenly over the cake and top with fresh berries. Once you dig into a slice of this keto tres leches cake recipe, you may never go back to the traditional version.