Tres Leches Cake

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.



80 grams Kodiak cakes pancake mix or Birch Benders for dairy free)

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

To make:

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: 

264 calories 


Saved in MFP: Macro Minded Monique-Tres Leches Cake

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