Mexican Tres Leches Cake (Diabetic-friendly)

local_grocery_store Ingredients

• 2 cups almond flour
• 1 cup coconut sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 6 eggs, separated
• 1 1/2 cups unsweetened almond milk
• 1 can coconut cream
• 2 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup powdered erythritol

restaurant_menu Method

1. 1.Preheat oven to 350°F. Grease a 9x13 inch baking dish.
2. 2.In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. 3.In a separate bowl, beat egg whites until stiff peaks form.
4. 4.In another bowl, beat egg yolks until pale and frothy.
5. 5.Fold egg whites into the almond flour mixture, then fold in egg yolks.
6. 6.Pour batter into prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.In a large bowl, whisk together almond milk, coconut cream, and vanilla extract.
8. 8.Poke holes all over the cake with a fork, then pour the milk mixture over the cake.
9. 9.Refrigerate cake for at least 1 hour, or overnight.
10. 10.In a large bowl, beat heavy whipping cream and powdered erythritol until stiff peaks form.
11. 11.Spread whipped cream over the top of the cake.
12. 12.Serve chilled and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to use unsweetened almond milk and coconut cream to keep the sugar content low.
• chevron_rightIf you don't have erythritol, you can use powdered sugar substitute instead.
• chevron_rightFor a fun twist, add a sprinkle of cinnamon on top of the whipped cream.