Tres Leches Cake
I recently went to Charlotte, North Carolina (which I immediately fell in love with) and on our final night in town, we visited a local Mexican restaurant where we enjoyed a slice of Tres Leches Cake to celebrate my love’s birthday. Immediately after I said to Daniel, I need to make a healthy version of this cake. And, that’s exactly what I did…yay! This cake is perfectly macro balanced, a bit salty and sweet in the best way and has a moist texture that just won’t quit! You can also easily make this cake dairy free if preferred.
20 grams coconut flour
2 tsp baking soda
60 grams Active Stacks Vanilla
5 grams psyllium husk
150 grams egg whites
1 Tsp salt
2 grams stevia
2 tsp cinnamon
65 grams Erythritol
3 tsp vanilla
120 ml non fat Fairlife milk (or dairy free alternative of choice)
80 grams 2% cottage cheese (or dairy free yogurt if preferred)
40 grams Iced Oatmeal Cookie spread
60 ml Califa coconut almond milk (or dairy free option of choice)
5 ounces cashew milk
25 grams vanilla sugar free pudding (I use simply delish natural)
25 grams Erythritol
*Optional whipped cream
Blend all ingredients except topping ingredients in a high speed blender for 20-30 seconds till smooth. You may have to stir in between to get it going. Pour into a parchment paper lined 8×8’’ baking dish and bake at 350 38-40 minutes. While cooking prepare your ‘milk’ topping. Blend or mix well your cashew milk, pudding and erythritol till smooth. Poke holes with a fork all over the surface of your cake. Pour your pudding milk topping over the surface and spread evenly. Chill in the refrigerator for at least 2-3 hours to fully combine and up level the flavors of the cake. Cut into 4 equal slices, top with fresh and enjoy!
Macros for each slice:
Saved in MFP: Macro Minded Monique-Tres Leches Cake
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