Keto Three Milk Cake Recipe

Keto three milk cake tastes like all your dreams come true. It is effortless to make and you have many options for the keto version as you can top it with cream, cream cheese, or heavy cream.

You can use the oven instead of the microwave if you prefer. In that case, preheat the oven to 350ºF (175°C). Bake the cake for 25 to 30 minutes, until the center of the cake is cooked.

Ingredients Of Keto Three Milk Cake

For Cake

  • 3 eggs
  • 1 cup (4 oz.) almond flour
  • 1 tbsp coconut flour
  • 2 tbsp heavy whipping cream
  • 1 tsp baking powder
  • ½ tsp cream of tartar or lemon juice
  • ½ cup (323 oz.) erythritol
  • unsalted butter to grease the baking dish

For Sauce

  • ½ cup heavy whipping cream
  • ½ cup unsweetened almond milk
  • 2½ tbsp powdered erythritol
  • 1 tbsp vanilla extract
  • 1 pinch salt
  • ¼ tsp xanthan gum (optional)
  • Cream
  • ½ cup heavy whipping cream
  • 1 tsp cream cheese at room temperature
  • 2 tsp powdered erythritol
  • To serve
  • 1 tsp ground cinnamon

Method Of Three Milk Cake

  1. In a mixing bowl, combine all the ingredients of the cake. Mix until well combined.
  2. Grease a 6″ x 9″ (16 x 21 cm) glass baking dish or a microwave-proof dish at least 2.5″ (6.5 cm) deep.
  3. Pour the batter into the dish, smoothing the top to make sure you have an even layer of mixture.
  4. Microwave on medium-high (around 600 W) for 3.5 minutes (cook times will vary depending upon the microwave wattage; it could require more time!). Remove from the microwave. Check that the cake is cooked in the center. If necessary, return to the microwave for 20 seconds. Continue this process until the cake center is cooked. Allow to cool at room temperature and do not remove the cake from the dish.
  5. While the cake is cooking in the microwave, mix together the ingredients for the sauce and stir until the erythritol dissolves. Set aside.
  6. Once the cake has cooled to room temperature, use a fork to poke evenly spaced holes over the top of the cake. Pour the sauce over the entire surface of the cake. Refrigerate for at least two hours or overnight, allowing the cake to absorb the sauce.
  7. Combine the ingredients for the whipped cream and beat with an electric mixer until the mixture forms peaks (around 2 minutes). Take care not to beat more than necessary or it will turn into butter!
  8. Cover the cake with whipped cream. Dust with ground cinnamon just before serving.

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