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–+ servings

Keto Tres Leches Mug Cake

All the creamy drama of the classic Latin-American tres leches — only downsized to one fluffy mug-cake and ready in under five minutes.
Print Recipe
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Dessert
Cuisine: Mexican
Servings: 1 servings
Calories: 390kcal

Ingredients

  • 3 tbsp almond flour blanched, fine; sub: sunflower-seed flour for nut-free
  • 1 tbsp unsweetened shredded coconut finely ground; sub: more almond flour
  • 1/4 tsp baking powder sub: 1/8 tsp baking soda + 1/8 tsp cream of tartar
  • 1 tbsp powdered erythritol/monk-fruit blend sub: allulose, adds extra moisture
  • 1 pinch sea salt
  • 1 large egg sub: 2 egg whites, slightly drier
  • 1 tbsp melted butter sub: coconut oil or ghee
  • 1/4 tsp vanilla extract sub: almond extract
  • 2 tbsp heavy cream sub: half-and-half, adds 1 carb
  • 1 tbsp full-fat coconut milk well shaken; sub: coconut cream + water
  • 1 tbsp unsweetened almond milk sub: macadamia milk
  • 1/2 tsp extra powdered sweetener for milk mix; sub: liquid stevia
  • Optional topping: whipped cream & pinch cinnamon sub: sugar-free coconut whipped topping

Instructions

  • Make the batter: In a large microwave-safe mug, whisk almond flour, ground coconut, baking powder, sweetener, and salt. Stir in egg, melted butter, and vanilla until smooth.
  • Microwave to rise: Cook on High 70–80 sec until top is set and springs back.
  • Mix tres leches soak: In a small bowl whisk heavy cream, coconut milk, almond milk, and the ½ tsp sweetener.
  • Soak & chill: Poke the warm cake 6–8 times with a skewer. Pour milk mix slowly over the top. Let stand 2 min to absorb, or refrigerate 15 min for a cool version.
  • Serve: Top with a spoonful of whipped cream and a dusting of cinnamon.

Nutrition

Serving: 1serving | Calories: 390kcal | Protein: 12g | Fat: 34g
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