Tres Leches

Yield: 16

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour 10 minutes (+ 15 minutes cool time)

Ingredients:

For the cake:

• 3 Tablespoons Bake Believe^® White Chocolate Baking Chips
• 1 1/2 cup almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup monk fruit erythritol sweetener, granulated
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup heavy whipping cream

For the cream sauce:

• 3/4 cup unsweetened coconut milk
• 1 Tablespoon monk fruit erythritol sweetener, granulated

For the topping:

• 1/4 cup Bake Believe^® White Chocolate Baking Chips
• 1/3 cup heavy whipping cream
• 1 Tablespoon monk fruit erythritol sweetener, confectioners™

Instructions:

1. Preheat oven to 325F. Grease an 8×8 baking pan.
2. To make the cake: In the microwave or on the stove, melt white chocolate baking chips.
3. In a large mixing bowl with an electric mixer, beat butter and sweetener until creamy. Add eggs, vanilla, whipping cream, and melted baking chips. Beat to incorporate.
4. In a small mixing bowl, whisk almond flour, baking powder, and salt. Add mixture to wet ingredients and mix to combine.
5. Transfer to prepared baking pan. Bake 40-50 minutes, until a toothpick inserted into the center comes out clean. Remove cake and cook 15 minutes.
6. To make the cream sauce: In a small pot, heat coconut milk and sweetener over low heat. Simmer 10 minutes, stirring often, until thickened.
7. Once cake has cooled, carefully invert it onto a serving platter. Drizzle with cream sauce.
8. In a large mixing bowl with an electric mixer, beat heavy whipping cream and sweetener on high speed until fluffy. Spread mixture over cake.