Ramadan Mubarak my people! I know, I know; we have not been keeping in touch. But honestly, that is just partly my fault. Because you see, on a non-blog front, I’ve been doing the absolute most! So, you know, follow me. But, a Ramadan recipe is mandatory. So, I give you; my Keto milk cake.
I will be honest, it’s been a struggle to eat well. But, my glow-up motto has always been ‘progress over perfection’. Admittedly, it’s not just my motto, and it is certainly something that we can all emulate a little bit. So, for my first Ramada, Keto friendly foray, we’re going the comfort-eating route. My Keto milk cake is the stuff of stodgy, milk-soaked dreams. Inspired by the crave-able Tres Leches cake, this humble attempt is a bit of an homage.
Also, you’d be interested to know that I tested this baby out on non-Keto foodies. And both my mother and sister were floored by how unconditionally delectable this was. So, this particular batch of low-carb can, in fact, be fun for the whole family.
- ⅔ cup, Almond Flour
- ⅓ cup, Coconut Flour
- 1 cup, Swerve Confectioners
- 5 Medium Eggs
- 1 tsp, Baking
- ½ cup, 2% Milk
- 2 tbsp, Coconut Milk Powder
- ½ cup, 2% Milk
- ⅓ cup, Swerve Confectioners
- ½ tsp, Xantham Gum
Keto Milk Cake Promise: Ode To An Untouched Classic
Now, I think a tiny disclaimer is in order. I said that this recipe was inspired by the classic Tres Leches cake, and it is. Many years ago, I actually fell in love with the idea of a milk cake because of a Youtube video.
Back before vomit inducing Mukbangs were a thing (sorry, not sorry) I came across a Tres Leches recipe. And I was instantly taken by the simple idea of a dry cake, being enhanced by sweetened milk. Since then I have eaten many, and the classic is truly worth the hype.
The reason why I am not calling this version a ‘Keto Tres Leches’ are numerous. Firstly, I am not serving this in the classic Tres Leches style. My skin reacts really, really badly whenever I eat whipped cream. And so I avoid it. The exclusion of strawberries was purely coincidental; they actually go really well with this. But also, I didn’t use the titular ‘tres’ (three) milks.
And it felt disingenuous to claim that this was a high-fat low-carb version of the traditional, when it isn’t. Much like a lily is to the rose, my Keto milk cake is a flower that exists in its own right. Perhaps not as glorious as its counterpart; but still yum.
8 Inch Cake Tin
1. Preheat the oven to 360°F.
In a bowl, combine all the ingredients for the cake except the milk, coconut milk powder and ⅓ cup of the sweetener. Whisk together to form a thick batter. In a separate bowl, combine the milk, coconut milk powder and remaining sweetener, and set aside.
Pour the batter into a buttered, 8 inch cake tin, and bake for forty-five minutes. Once the cake is firm to the touch, take it out and leave it to cool.
Once the cake has completely cooled down, pour the milk mixture onto the cake in spoonfuls. By the end, the cake should be completely soaked.
For the topping, heat a saucepan to medium high, and pour in the milk. Add the sweetener, whisking together to combine. In a separate bowl, mix the Xantham gum with warm water, to form a gummy mixture. Add this to the milk, and let it cook further until the milk thickens (approximately five minutes). Set it aside to cool.
Pour the topping onto the cake, and serve. Like I said before; some fresh strawberries would be a great accompaniment.