This Cake is really delicious especially when you are trying the Keto diet and you want to have something sweet. It looks more like a healthy option of “tres leches” a Venezuelan dessert which I love.
Prep. time: 55 /Cook time: 22 min./ Servings: 18
Ingredients:
For the cake:
¾ cup almond flour, plus more for pan
1 tsp baking powder
½ tsp gray sea salt
¼ cup coconut oil, plus more for pan
¾ cup erythritol, plus more for dusting
5 large eggs
1 ½ tsp vanilla extract
1 batch sweetened condensed coconut milk*
Instructions:
- Preheat the oven to 350 F. Lightly grease a (33 by 23 cm) baking pan with coconut oil, then dust with a handful of almond flour and set aside.
- In a small bowl whisk, together, almond flour, baking powder and salt.
- In a bowl of a standard mixer, whipped the coconut oil for about 1 min.
- Add the erythritol sugar to it, mix for another min. then add the eggs one by one and mix until all well combined.
- Add the vanilla and mix again. At a lower speed add the almond flour slowly.
- Once all combined, add the batter to the prepared baking pan and bake for 22 minutes until lightly golden. Allow to cool down for about 30 min.
- When the cake is cool, poke the top all over with a fork and pour the coconut condensed milk over the top.
- The cake can be eaten immediately but if you leave it in the fridge for at least 12 hours.
- When ready to eat sprinkle the top with some erythritol and enjoy.
* For coconut condensed milk:
Ingredients:
1 can (400 ml) full fat coconut milk
2 tbs erythritol
* Instructions:
Place all ingredients in a small saucepan and bring to a rapid boil over medium-high heat. Reduce the heat and simmer lightly for 35 minutes, until the milk has thickened and reduced by about half. Use immediately in the recipe or let it cool down and store in the fridge for later use.
