Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices
Calories 233 kcal
Ingredients
1/2 cup coconut flour
1/2 tsp baking powder
1 cup Swerve granular sweetener divided or other granulated sugar free substitute
pinch salt
6 eggs seperated
1/2 cup butter melted, cooled
1 tsp vanilla extract
1 tsp vanilla stevia
1/2 cup unsweetened coconut milk or unsweetened almond milk
1/2 cup Half & Half
1/2 cup heavy cream
optional: 1/4 cup Brandy
2 cups Sugar Free Cannoli Frosting
Instructions
Preheat oven to 375 degrees F.
Line a 9 inch spring form pan with parchment paper.
Whisk the coconut flour, baking powder and 1/2 cupSwerve together in a bowl. Set aside.
Place the egg whites into a stand mixer with the remaining Swerve and blend until stiff peaks form.
In another bowl whisk the egg yolks, butter, vanilla extract and vanilla stevia.
Fold the coconut flour mixture into the egg yolk mixture.
Gently fold in the stiffened egg whites in small batches into the coconut flour batter.
Pour batter into pan and bake for 30 minutes. Allow to cool for about 20 minutes, do not remove from the pan.
Take a skewer stick and make holes in cake.
In another bowl whisk together the coconut milk, Half & Half, heavy cream and optional brandy.
Pour this over the cake into all the holes. Allow to stand for 30 minutes.
Refrigerate for at least one hour then remove the sides of the spring form pan before frosting.
Frost and serve!
Recipe Notes
This recipe was first published in August 2015 and updated with video in June 2019.
Net Carbs: 3g
Nutrition Facts
Sugar Free Low Carb Tres Leches Cake
Amount Per Serving (1 slice)
Calories 233
Calories from Fat 189
% Daily Value*
Fat 21g
32%
Saturated Fat 13g
81%
Cholesterol 126mg
42%
Sodium 135mg
6%
Potassium 91mg
3%
Carbohydrates 5g
2%
Fiber 2g
8%
Sugar 1g
1%
Protein 5g
10%
Vitamin A 390IU
8%
Vitamin C 0.3mg
0%
Calcium 36mg
4%
Iron 0.6mg
3%
* Percent Daily Values are based on a 2000 calorie diet.