Easily one of my newest and most favourite recipes. Can’t believe how yummy this was! The best part of this keto tres leches cake recipe is that it is a 2-in-1. You also learn how to make condensed milk, but with cream and OH MY GOSH GUYS. It is incredible. I could eat it by the spoonful.
If you’re just here for the keto condensed milk recipe, the best part is you can definitely make this vegan and dairy free by using coconut milk. Just take out the butter and add 1 can of coconut milk! Also incredibly yummy and has an incredible coconut flavour to it.
As for the tres leches cake, a few notes before I get into the recipe.
1. When you make your condensed cream, stir frequently. You don’t have to do it constantly but if you don’t, the cream may burn to the bottom of the pan and you’ll get specks of brown/black in your condensed cream. This did happen to me, but it didn’t alter the taste so I left it. Alternatively, you could strain it.
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2. When baking the cake, better to overcook it a little than undercook. My first one was a little undercooked so it was gritty and didn’t soak up the cream very well.
3. When poking holes into the cake, a fork is best. That way you’ll have many smaller holes to soak up the cream. Highly recommend a fork instead.
4. Definitely leave it in the fridge to soak up the cream as long as you can. If you’re in a rush, I’d say minimum 3 hours.
Those are all the notes I can think of right now. If anyone has any suggestions, definitely looking forward to hearing them so leave a comment below!
If you like this cake, make sure to check out my keto chocoflan!