This Keto Tres Leches Cake is a low-carb take on the classic Latin American cake with creamy, sweet and a moist texture. The tradition is that it’s soaked in three milks (we’re already off to a good start!), namely evaporated milk, condensed milk and heavy cream. In this keto rendition we replace them with low-carb alternatives such as unsweetened almond milk, heavy cream and sugar free condensed milk. The result is a sponge that feels rich and tender, perfectly capable of soaking up all the syrup without reading as too sugary.
For those special occasions or for a treat without guilt, this dessert offers the velvety smoothness with very low carbs and healthy fats. Whether you’re doing keto or just trying to reduce your sugar intake overall, this cake crushes dessert cravings without completely derailing your macros. It melts in your mouth with every bite, perfect combination of taste and texture.
Keto Tres Leches Cake Recipe
Ok so let’s get to the recipe for this Keto Tres Leches Cake and its scrumptious layers. We’ll break down the ingredients, tools and even take a glance at its calorie profile. You will find that it is deceptively easy to make. With only a handful of keto-friendly ingredients and some effort, you’ll master that velvety smooth perfection. It’s a case of baking the sponge, soaking it in flavoured milk and topping with whipped cream. So pull out those mixing bowls, pre heat that oven and prepare to wow every one of your guests with this show stopper keto dessert.
Keto Tres Leches Cake
Ingredients
Equipment
Method
- Prepare the Batter: Beat the eggs and erythritol until light and frothy. Mix in the almond flour, coconut flour, baking powder and vanilla. Mix until smooth and lump-free.
- Bake the Sponge: Preheat oven to 350°F (175°C). Pour mixture into greased 8x8 inch baking dish. Bake until a toothpick comes out clean, about 25 minutes. Let it cool completely.
- Make the Milk Mixture: In a medium bowl, combine heavy cream, unsweetened almond milk, and sugar-free condensed milk until combined.
- Soak the Cake: Pierce the cooled sponge with a fork all over. Gradually drizzle the milk mixture on top, letting it absorb evenly.
- Add the Topping: Cover the refrigerated cake with whipped cream. 2 hours in the fridge and you've got creamy perfection!
Notes
- One should never soak the sponge so hot that it is broken.
- Cold eggs will keep this gloriously lofty bread from rising as high.
- You may also add a dash of cinnamon or nutmeg for additional flavor.
- Refrigerate before serving, for a firmer, creamier texture.
- Refrigerate leftovers up to 3 days.
Keto Tres Leches Cake Nutrition
| Nutrient | Amount |
| Calories | 290 kcal |
| Fat | 26g |
| Carbohydrates | 5g (Net Carbs) |
| Fiber | 2g |
| Protein | 8g |
Frequently Asked Questions
Ques: Can I use coconut milk instead of almond milk?
Ans: Yes, it adds a rich flavor and keeps it dairy-free.
Ques: Can I freeze Keto Tres Leches Cake?
Ans: Yes, freeze slices individually and thaw before serving.
Ques: Is this cake gluten-free?
Ans: Absolutely, it’s made with almond and coconut flours.
Ques: How long does it stay fresh?
Ans: It stays good for 3–4 days in the fridge.
Ques: Can I make it dairy-free?
Ans: Yes, swap heavy cream for coconut cream and use plant-based whipped cream.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.