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.
Ingredients
Cake
- 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
Toping
- 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.
Equipment
8 Inch Cake Tin
Whisk
Saucepan
Bowls
Oven
Sweet-Tooth
Method
1. Preheat the oven to 360°F.
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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.
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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.
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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.
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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.
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Pour the topping onto the cake, and serve. Like I said before; some fresh strawberries would be a great accompaniment.
